Note: NOT a healthy frosting. Feel free to use your own favourite frosting!
1/4 cup butter, melted
3 tablespoons cocoa powder
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Instructions
Lay shredded zucchini out on a cookie sheet and sprinkle with salt. Let rest for 20 minutes, then place in a clean dish cloth or paper towel and squeeze out all the water.
Preheat oven to 350 and line a 9x9 baking dish with parchment paper.
In a large mixing bowl, add all of the dry ingredients and whisk them together.
Add the wet ingredients as well as the zucchini to the dry ingredients and mix to combine everything. The batter will be thick like a brownie batter.
Transfer the batter to the prepared baking dish and bake it for 30-35 minutes or until a toothpick inserted into the center comes out clean. Transfer the cake to a cooling rack to cool completely before frosting.
To make frosting, mix melted butter and cocoa powder in a bowl. Add the vanilla, powdered sugar and milk and mix until well combined. If mixture is too thick, add more milk a teaspoon at a time. If it is too runny, add more powdered sugar.
Frost cake and enjoy!
Notes
The nutritional information is an estimate and does not include the frosting.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.