Make this cake with fresh garden zucchini, for when you just want to hide some nutritious vegetables into your baking! The whole grain flour creates a soft flavourful crumb and the choice of milk or dark chocolate is up to you!
Zucchini Chocolate Cake
1/2 cup (115g) softened, unsalted butter
1/2 cup (132g) neutral vegetable oil
1 3/4 (370g) cups granulated sugar
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup full fat greek yogurt
2 1/2 cups (352g) Flourist Organic Whole Grain Red Fife Flour
3/4 cup unsweetened natural cocoa powder
3 cups shredded zucchini
1/2 (75g) cup milk or dark chocolate chunks
Frosting
7 tbsp whole milk
1/2 cup icing sugar
1 1/3 cups (200g) milk or dark chocolate chunks
First, preheat the oven to 350 degrees, and grease and line a 9x13" baking pan with parchment paper.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder and salt until smooth. Next, beat in the eggs until just combined. Stir in the yogurt, flour, and cocoa powder and mix together until just combined. Lastly, gently fold in the zucchini and chocolate chunks.
Pour the batter into the pan, smoothing it out to ensure it is level. Bake for 40-45 minutes, or until a toothpick comes out clean. Allow to fully cool before frosting!
For the frosting combine the chocolate chunks and milk in a saucepan over medium heat and stir until fully combined. Gently fold in the icing sugar until smooth. Pour over the cake entirely, and allow it to set before slicing!
