Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 cups finely grated zucchini
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/4 cup milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 15x10-inch baking sheet thoroughly with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. In a separate bowl, beat the eggs, oil, and vanilla extract until smooth. Fold in the finely grated zucchini.
  4. Gradually stir the wet ingredients into the dry mixture using a spatula until just combined, avoiding overmixing.
  5. Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 18–22 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  6. While the cake is still warm, melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and milk until velvety.