Ingredients
Scale
- 1 ¾ cups (217g) all-purpose flour
- ½ cup (40g) natural unsweetened cocoa powder
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (200g) lightly packed brown sugar
- ¾ cup (150g) granulated sugar
- 2 cups (220g) shredded zucchini
- ¼ cup (20g) natural unsweetened cocoa powder
- 2 cups (226g) powdered sugar
- Pinch of salt
- ½ cup (113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch rectangular cake pan.
- In a medium bowl, whisk together salt, baking powder, baking soda, ground cinnamon, cocoa powder, and flour. Set this mixture aside.
- In a large mixing bowl, beat the eggs, then mix in vegetable oil, vanilla extract, brown sugar, and granulated sugar until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Add the shredded zucchini and gently stir.
- Pour the cake batter into the prepared pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan and frosting.
Notes
Feel free to adjust the sugar levels based on your taste preferences.
Serve with a light dusting of powdered sugar or your favorite frosting for extra sweetness!
Store leftovers in an airtight container to keep the cake moist.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg