Chocolate Zucchini Cake with Brown Sugar Streusel

Chocolate Zucchini Cake with Brown Sugar Streusel puts coconut oil, eggs and vanilla extract at the center of a cake recipe and finishes in about 58 minutes, enough for 15 Servings (9X13-inch pan).

• Yield 15 Servings (9X13-inch pan)
• Ready in 58 minutes
• Prep 18 minutes
• Cook 40 minutes

Ingredients

Cake

• ½ cup ( 113 g ) butter , can substitute applesauce
• ⅓ cup coconut oil , can substitue canola or vegetable oil
• 1 ¾ cup ( 371 g ) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups ( 284 g ) all-purpose flour
• ½ cup ( 43 g ) cocoa powder
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 cups shredded zucchini

Topping

• ½ cup sliced almonds
• 1 cup ( 170 g ) chocolate chips
• ¼ cup ( 53 g ) packed light brown sugar

Instructions

1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
5. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).

Cool the layers before you stack them.