Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 1/2 Tbsp dark cocoa powder
• 3/4 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 2 1/2 cups unpeeled shredded zucchini, preferably at room temperature
• 1/2 cup unsalted butter, nearly at room temperature
• 8 oz cream cheese, nearly at room temperature
• 3 cups powdered sugar
• 6 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees. Coat a 13 by 9-inch baking dish with non-stick cooking spray, then put it aside. In a medium bowl, whisk the flour, both cocoa powders, salt, baking soda and baking powder for 20 seconds, and reserve that mixture.
2. Using an electric stand mixer with the paddle attached, beat the melted butter, vegetable oil and granulated sugar together. Add the eggs one at a time, mixing after each addition, then blend in the buttermilk and vanilla extract. Turn the mixer to low and gradually add the dry mixture, mixing just until everything is fully incorporated.
3. Take the bowl off the mixer. Add the zucchini and fold it through the batter until combined. Transfer the batter to the prepared baking dish and smooth it out evenly.
4. Bake at 350 degrees for 32 – 38 minutes, until a toothpick poked into the middle comes out clean. Set the cake on a wire rack and cool for 30 minutes, then cover it and let it finish cooling all the way. When the cake is cool, spread it with Chocolate Cream Cheese Frosting and store it in an airtight container in the refrigerator.
5. To make the frosting, beat the butter and cream cheese in an electric stand mixer with the paddle attachment until smooth. Add the powdered sugar and cocoa powder and mix, then add the vanilla and continue mixing until combined.