Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp espresso powder (optional but enhances chocolate flavor)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (180ml) vegetable oil or melted butter
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
- 2 medium zucchinis, grated (about 2 cups, packed; no need to peel)
- 1 cup (170g) semi-sweet chocolate chips
For the Chocolate Frosting:
- ½ cup (115g) unsalted butter, softened
- ⅔ cup (55g) unsweetened cocoa powder
- 2½ cups (300g) powdered sugar
- ¼ cup (60ml) milk (more as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. - Prepare Dry Ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside. - Mix Wet Ingredients:
In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and creamy. Stir in buttermilk. - Combine:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated zucchini and chocolate chips. - Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. - Cool:
Allow the cake to cool completely before frosting.
For the Frosting:
- Beat softened butter until creamy. Add cocoa powder and beat until combined.
- Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy.
- Stir in vanilla and a pinch of salt.
- Spread frosting generously over cooled cake.
Optional: Sprinkle with extra chocolate chips or shaved chocolate on top.