Chocolate Zucchini Cake with Chocolate Avocado Frosting
Thick and moist chocolate zucchini cake with creamy chocolate avocado frosting! It is a great way to sneak in some extra vegetables- yes even at dessert!
Start by preheating your oven to 350 degrees F and lining a 9 inch square baking dish with parchment paper.
For the chocolate zucchini cake:
In a large bowl, beat together the 2 cups sugar, 3 eggs, and ¾ cup oil.Add 2 teaspoons vanilla and 2 cups coarsely shredded zucchini. Don't worry about patting the zucchini dry.
In a separate bowl, sift together the 2/12 cups flour, ½ cup cacao powder, 2 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon.
Add the dry mixture to the zucchini mixture alternatively with the ½ cup of milk until it is all mixed in.
Pour your batter into the prepared pan and bake for 50-60 minutes. It will be done when a toothpick inserted into the middle comes out clean or when the top springs back when lightly pressed.
Allow your cake to cool completely before frosting it!
For the chocolate avocado frosting:
While the cake cools, blend together 2 ripe avocados, ½ cup cacao powder, ½ cup maple syrup, 2 tablespoons softened coconut oil, and 1 teaspoon vanilla extract until smooth and creamy.
Store your cake covered at room temperature for up to 3 days.
Notes
Get my vitamix blender hereNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.