*the frosting recipe makes enough to thickly frost the top of the cake - if you do not like a lot of frosting, feel free to cut the recipe in half.
Ingredients
FOR THE CAKE:
1 cup Flour (all-purpose or whole wheat)
1 cup Raw Cane Sugar
½ cup Cocoa Powder
½ teaspoon Himalayan Pink Salt
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Espresso Powder
1 Egg
¼ cup Coconut Oil (liquefied)
⅓ cup Milk
1 teaspoon Vanilla
½ cup Boiling Water
1 cup finely grated Zucchini
FOR THE FROSTING:
8 ounces Grass-fed Butter, softened
2 teaspoons Vanilla
4 tablespoons Cocoa Powder
2 cups Powdered Sugar
Instructions
FOR THE CAKE:
Preheat the oven to 350 degrees. Grease and flour an 8x8 or 9x9 baking pan.
Place the flour, sugar, cocoa powder, salt, baking powder, baking soda, and espresso powder in a large bowl and whisk to combine.
Add the egg, oil, milk, vanilla, and water to the dry ingredients and whisk in just until smooth, Add the zucchini and stir in just until combined.
Pour the batter into the prepared pan and baking in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
Remove and let cool completely.
FOR THE FROSTING:
Place the butter in a large bowl along with the vanilla and cocoa powder. Beat with an electric mixer until the vanilla and cocoa are well combined. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
Spread thickly on top of the cooled zucchini cake and serve.
Store covered at room temperature for a few days, or refrigerate for up to a week.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/07/16/one-bowl-chocolate-zucchini-sheet-cake/