Chocolate Zucchini Potluck Cake

The zucchini in this cake is not really what you notice due to the decadent cocoa and chocolate frosting, but it is a crucial part of this yummy dessert as it provides the cake with so much moistness and the perfect texture. Even non-zucchini lovers will love this! I call it a potluck cake, because it bakes up perfectly in a 9x13 and can stay in the pan until it's served, making it good for transporting...to potlucks :) ~Patti

Ingredients:

for the cake:

2 cups AP flour

1 cup dark cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla

3 large eggs

1-1/4 cup oil

2 cups sugar

3 cups shredded zucchini*

Ingredients:

for the frosting:

1 stick (1/2 cup) unsalted butter

3 tablespoons cocoa

1/3 cup milk

3 to 3-1/2 cups powdered sugar

1 teaspoon vanilla

After you shred the zucchini, squeeze as much of the excess moisture out of it as you can. Give it a squeeze between paper towels or a clean tea towel.

Using the paddle attachment to your kitchen mixer, add eggs, oil, sugar, and vanilla and beat well. If no kitchen mixer, a hand-held electric mixer works just fine. Add the shredded zucchini.

Then combine the flour, cocoa powder, baking powder, baking soda and salt in a separate bowl, and add to the moist ingredients. Mix it all vigorously for about 30 seconds.

Pour batter into a 9 x 13 pan (greased) and bake for about 40-45 minutes at 350 degrees. Toothpick should come out clean when inserted into the center and the cake starts to crack on top when it is done.

While the cake is cooling, you can make this easy frosting. I like the very dark cocoa, but you can use regular dark,
 just make sure it's unsweetened.

1. Place butter, cocoa and milk in a saucepan. Bring to a boil. 

2. Reduce heat to low and add vanilla and powdered sugar,

 one cup at a time. 

3. Beat well and add that extra 1/2 cup powdered sugar if needed. If you add too much, a drop of water or two should fix it. Beat by hand until smooth. 

Let the cake cool about 20 minutes before frosting. As you can see, the finished cake is cracked - that's good for this cake.  The frosting pours over nice and smooth, but starts setting up quickly: you can see the 'wrinkles' forming as it sets up mid-pour. Kinda cool :)

Easiest cake ever to frost - after you pour frosting on top, spread to even it out and sprinkle with chopped nuts if you like.  I used walnuts - or you can add the nuts to the frosting if you prefer.  Transport to your nearest potluck and enjoy!

Supporting locally grown - a little stand down the road

 from me that has the best zucchini's!