This is the BEST Chocolate Zucchini Cake! Perfectly moist, rich and fudgy and loaded with zucchini (but you'd never know)! Topped with chocolate whipped cream.
2 ¼cupsall purpose flourfluffed and levelled (293 grams)
¾cupcocoa powder
2teaspoonsbaking soda
1teaspoonbaking powder
¾teaspoonsalt
3cupsshredded zucchini(about 2 small or 1 large)
Chocolate Whipped Cream
1 ½cupsheavy whipping cream
½-¾cuppowdered sugarmore or less depending on your tastes
2tablespoonscocoa powder
1teaspoonvanilla
Instructions
Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.
Chocolate Whipped Cream
In a medium bowl, combine cream, powdered sugar, cocoa powder and vanilla. Beat on medium speed with an electric mixer until stiff peaks form.