This incredibly moist, rich, intensely tasty pumpkin chocolate zucchini cake will turn even the most resistant person into a believer! It's basically pumpkin-chocolate heaven, and you'd never know there was ZUCCHINI in there!!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:12servings
Ingredients
1 ½cupssugar
½cupoil
1cupall purpose flour
1cupwhole wheat flour
1 ½teaspoonsbaking soda
⅓cupunsweetened cocoa powder
½teaspoonsalt
2teaspoonsvanilla
1cuppumpkin
1cupgrated zucchini, patted dry
½teaspoonpumpkin pie spice
Frosting
2 ½cupspowdered sugar
4ounces cream cheese, softened
2tablespoonsbutter, melted
1teaspoonvanilla
Instructions
Preheat oven to 350 and grease a 9x13 or 7x11 inch pan, set aside.
Mix together sugar, oil, flours, and baking soda. Stir in cocoa powder, salt, and vanilla. Add pumpkin, zucchini, and pumpkin pie spice and mix well. Scrape batter into prepared pan. Bake 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool.
For the frosting, cream powdered sugar, cream cheese, and melted butter. Stir in vanilla. Spread over cooled cake. Allow to set. Store in airtight container.
Notes
Store in airtight container at room temperature up to three days, or chilled in the fridge up to 1 week.