Chocolate Zucchini Cake

Ingredients

• 3 Eggs
• 1 Cup Canola (plus 3 tablespoons)
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 1 teaspoon Vanilla
• 2 Cups Flour
• 1/4 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 Cup Cocoa
• 1 teaspoon Cinnamon
• 1 teaspoon Salt
• 2 Cups Zucchini (grated, doesn't need to be peeled, about 2 zucchini)
• 8 oz Cream Cheese (room temperature)
• 1/4 Cup Butter (unsalted, softened)
• 1 teaspoon Vanilla
• 3 Cups Powdered Sugar
• 1/2 Cup Cocoa (unsweetened)
• 1/4 teaspoon Salt
• 1 Tablespoon Milk (chocolate milk is a game changer if you have it)

Instructions

1. 1

   --- For The Cake ---

2. 2

   Beat eggs until smooth and lemon in color

3. 3

   Add the oil, sugars, and vanilla. Blend well.

4. 4

   In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt.

5. 5

   Mix dry ingredients and zucchini into the wet ingredients.

6. 6

   Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick at 30 minutes, if it comes out clean it is done.

7. 7

   Allow the cake to cool completely which can take a good 1-3 hours depending on how warm your house is. Then frost the cake and serve.

8. 8

   Cover leftovers and store for up to 1 week.

9. 9

   --- For the Frosting ---

10. 10

    In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with butter on medium/high speed until creamy, scraping down the bowl as needed. Add vanilla.

11. 11

    Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed adding the splash of milk as it comes together. Add an additional tablespoon of milk if needed.