Prep Time: 30min Preheat Oven: 350°F Cook Time: 30min
The Recipe:
2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 cup cocoa
1 - 1 1/4 cups shredded zucchini (about 1 large zucchini)
2 tsp vanilla
3/4 cups vegetable oil
The Frosting:
3 oz cream cheese
1 1/2 Tbsp butter
1 1/2 cups powdered sugar
1 tsp vanilla
WARNING: This cake may disappear within 12 hours if you are not careful.
Cooking Instructions:
Sift together all dry ingredients (flour, sugar, baking soda, salt, and cocoa). Add shredded zucchini. If I happen to have left over shredded zucchini (you probably will), I usually add it to the batter. The more zucchini, the more moist the cake will be. Add vanilla and oil and mix until well combined. The batter will seem dry, but don't worry, while it bakes the shredded zucchini will release moisture into the cake. Dump batter into a well greased baking pan. You may have to press the batter into the corners with a spatula in order to fill the bottom of the pan. Bake for 30min or until a knife comes out clean.
While, your cake is baking, you can start on the frosting. Add the cream cheese and butter and beat in an electric mixer until creamy and completely combined.
Add the vanilla (I like to use vanilla paste instead of extract because it's a thicker syrup that I believe has a richer flavor and you can actually see the vanilla bean seeds).
Then, add the powdered sugar. Keep beating until you achieve a thick, smooth, and shiny frosting. Wait about 30min after your cake comes out of the oven or until your cake is sufficiently cooled before frosting. Don't worry about being perfect, the messier it is, the more enjoyable it will be to eat.
This is the perfect cake to bake for any friend's birthday. It has your daily dose of veggies, is super tasty, and goes flawlessly with any ice cream. Enjoy!
"It's like a moist, healthy, soft oreo!!"