Chocolate Pumpkin Zucchini Cake
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!!
Servings:12 servings
Ingredients
- 1 ½ cups sugar
- ½ cup oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking soda
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 cup pumpkin
- 1 cup grated zucchini, patted dry
- ½ teaspoon pumpkin pie spice
Frosting
- 2 ½ cups powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
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.
Nutrition
Calories: 395 kcal, Carbohydrates: 68 g, Protein: 4 g, Fat: 13 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 11 mg, Sodium: 269 mg, Potassium: 163 mg, Fiber: 2 g, Sugar: 51 g, Vitamin A: 976 IU, Vitamin C: 3 mg, Calcium: 25 mg, Iron: 1 mg