Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 2 large (100g) eggs
  • 1/2 cup (120ml) melted coconut oil
  • 1 cup (240ml) buttermilk
  • 2 cups (225g) finely shredded zucchini, squeezed dry
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (55g) cocoa powder
  • 2 cups (400g) powdered sugar
  • 3 tbsp (45ml) milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 13x9 inch baking pan. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  2. Beat the eggs, melted coconut oil, buttermilk, and vanilla extract until the mixture is smooth and pale.
  3. Gradually stir the wet ingredients into the dry base using a rubber spatula. Mix until just combined.
  4. Gently fold in the shredded zucchini. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  5. Bake for 33 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
  6. Prepare frosting by mixing melted butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth. Spread over the cooled cake.