Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (225g) finely shredded zucchini, squeezed dry
  • 1/2 cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/2 cup (115g) unsalted butter, melted
  • 1/3 cup (30g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 3 tbsp (45ml) buttermilk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your jelly roll pan and line it with parchment paper. Grate the zucchini finely, then place it in a clean kitchen towel and squeeze firmly to remove excess water.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk the oil, room-temperature eggs, vanilla, and buttermilk until smooth. Fold the wet ingredients into the dry, then stir in the shredded zucchini until just combined.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  4. While the cake is baking, whisk the melted butter, cocoa, powdered sugar, buttermilk, and vanilla until velvety. Pour the frosting over the cake immediately after it comes out of the oven.