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,
• 1/2 cup unsalted butter,
• 8 oz cream cheese,
• 3 cups powdered sugar
• 6 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
2. In a medium mixing bowl whisk together flour, both cocoa powders, salt, baking soda and baking powder for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with a the paddle attachment mix together butter, oil and granulated sugar.
4. Mix in eggs one at a time then blend in buttermilk and vanilla extract. Set on low speed slowly add in dry ingredients and mix until well combined.
5. Remove from stand mixer, add zucchini and fold to combined. Pour batter into prepared baking dish and spread into an even layer.
6. Bake in preheated oven 32 – 38 minutes until toothpick inserted into center comes out clean.
7. Allow to cool on a wire rack 30 minutes then cover and let cool completely. Once cool frost with Chocolate Cream Cheese Frosting and store in an airtight container in refrigerator.
8. For the frosting: in the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. Mix in powdered sugar and cocoa powder then add vanilla and mix until combined.