This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Preheat oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired)
In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
Add flour, cocoa powder, baking soda, salt and baking powder and stir until combined.
Stir in zucchini, just until combined.
Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
In a medium bowl, combine cream, sugar, cocoa and vanilla.
Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
Spread over cooled cake and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Chocolate Zucchini Cake https://therecipecritic.com/chocolate-zucchini-cake/