The Best Chocolate Zucchini Cake

The Best Chocolate Zucchini Cake is a cake recipe built around eggs, vanilla extract and granulated sugar. Plan on 15 Servings (9X13-inch cake) and about 40 minutes.

• Yield 15 Servings (9X13-inch cake)
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 3 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups granulated sugar
• 3/4 cup buttermilk
• 1/2 cup melted coconut oil (avocado oil, canola oil or vegetable oil)
• 2 cups finely shredded zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup natural, unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
3. Stir in the shredded zucchini.
4. Add the flour, cocoa powder, salt, soda and baking powder.
5. Stir until just combined and no dry streaks remain.
6. Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
7. Let cool completely.
8. Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.

Cool the layers before you stack them.