Chocolate Zucchini Cake

9 standard portions

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Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder (not Dutch process)
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 medium zucchini (grated and squeezed dry (2 cups, 6oz/170g))
• ½ cup unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 1 ½ cups powdered sugar
• ½ cup cocoa powder

Method

1. Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract with a mixer on medium speed until smooth and pale, about 3 minutes.
4. Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined, about 2 minutes. The batter will be thick.
5. Stir in the grated and squeezed zucchini.
6. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
7. In a large bowl, beat the butter and cream cheese with a mixer on medium speed until creamy.
8. Add vanilla extract and salt, mixing until combined.
9. Gradually add powdered sugar and cocoa powder, beating until smooth. Adjust consistency with milk or cream if necessary.
10. Spread the frosting evenly over the cooled cake. Cut into squares and serve.