Chocolate Zucchini cake

Zucchini season is here, so we have an abundance of zucchini and are always looking for creative ways to use it up. This chocolate cake is so easy to make, and it's moist and delicious.

Mix all of the dry ingredients together, then add the oil and vanilla. Mix well and fold in the zucchini, chocolate chips and pecans. It will look a little crumbly, but let it set a few minutes for the liquid from the zucchini to moisten the mixture. Add 1 tbsp water, and mix well.  

The batter should be very thick, but not dry. You can add a little more water if your batter seems too dry. i've only ever had to add 1 tbsp, but i suppose it depends on how much liquid is in your zucchini.

Pour into prepared pans and bake at 350 for 25-30 minutes until a toothpick poked into the center comes out clean.  Let the cake cool and then frost and decorate as desired. 

We devoured this cake and i failed to get a picture of it completed, but thought i'd at least get a picture of the last piece! i will be making this again soon.

INGREDIENTS:

for the cake

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini is)
• 1 tablespoons water
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup chocolate chips (optional)

FOR THE Buttercream FROSTING:

• 1 cup unsalted Butter, softened 
• 4 cups Powdered Sugar 
• ¾ cup of Cocoa Powder
•  2-3 teaspoons of vanilla
•  1-2 tablespoons of milk

Directions

1. Preheat oven to 350°F. Line 2 round 9"  baking pans with foil and spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, sugar and salt. 
3. Stir in the oil and vanilla until moistened. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still dry you can add a little more water.  The batter should be very thick but shouldn't be powdery. Add nuts and chocolate chips, if desired.  Spread in prepared pans.
4. Bake 25-30 minutes until the cake springs back when gently touched.  Cool completely.
5. To make the frosting: Combine powdered sugar and cocoa powder. Add butter and vanilla. mix until smooth.  Add milk slowly to get desired consistency.
   
   
   So easy and delicious! Enjoy!