Ingredients
2cupsall-purpose flour
cupcocoa powderunsweetened
2½tbspdark cocoa powder
¾tspsalt
1tspbaking Soda
½tspbaking powder
½cupunsalted buttermelted
½cupvegetable oil
1¾cupsgranulated sugar
3largeeggs
½cupbuttermilk
2tspvanilla extract
2½cupszucchiniunpeeled, shredded
½cupunsalted butter
8ozcream cheese
3cupspowdered sugar
6tbspcocoa powderunsweetened
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a medium mixing bowl whisk together flour, both cocoa powders, salt, baking soda and baking powder for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment mix butter, oil and granulated sugar.
Mix in eggs one at a time, then blend in buttermilk and vanilla extract. Set on low speed, slowly add in dry ingredients and mix until well combined.
Remove from stand mixer, add zucchini and fold to combine. Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven 32 to 38 minutes until toothpick inserted into center comes out clean.
Allow to cool on a wire rack 30 minutes then cover and let cool completely. Once cool frost with Chocolate Cream Cheese Frosting and store in an airtight container in refrigerator.
In a bowl of an electric stand mixer fitted with the paddle attachment, cream butter and cream cheese until smooth.
Mix in powdered sugar and cocoa powder, then add vanilla and mix until combined.
