From: Jenn@eatcakefordinner
2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter
1/4 c. unsweetened cocoa powder
3 eggs
1/2 c. buttermilk
2 tsp. vanilla
2 c. shredded zucchini, peeled or unpeeled
Chocolate Frosting
3 1/2 c. powdered sugar
1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/3 c. buttermilk
1 tsp. vanilla
Preheat oven to 350 degrees. For the Cake: In a large bowl, combine the flour, sugar, baking soda, baking powder and salt; set aside. In a small saucepan over medium heat, melt the butter; add the cocoa powder and stir until smooth and combined. Bring to a boil, remove from heat and add to the dry ingredients along with the eggs, buttermilk, vanilla and shredded zucchini. Mix until well combined. Pour into a greased 13''x18''x1" baking sheet and spread out evenly. Bake for 17-20 minutes or until top springs back when lightly touched. Remove from oven and top with frosting.
For the Chocolate Frosting: Add powdered sugar to a large bowl; set aside. In a small saucepan over medium heat, melt the butter; add the cocoa powder and buttermilk and stir until smooth and combined. Bring to a boil, remove from heat and pour over the powdered sugar. Add the vanilla and whisk together until smooth and creamy. Pour over hot cake and spread out evenly. Allow to cool, slice and serve.
Jenn's Notes: I usually peel half of the zucchini. My cake is perfect right around 17-18 minutes.