Preparing the Cake:
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa, baking soda, baking powder, salt, and cinnamon (if using).
- Add Wet Ingredients: Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. The batter will be thick.
- Incorporate Zucchini: Fold in the grated zucchini until it is evenly distributed throughout the batter. If using, stir in the nuts and chocolate chips.
- Bake: Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack.
Preparing the Frosting (Optional):
- Melt Butter: In a medium saucepan, melt the butter over low heat. Add the milk and 1/2 cup cocoa powder, whisking until smooth.
- Add Powdered Sugar: Remove from heat and gradually stir in powdered sugar and vanilla, beating until smooth and spreadable. Adjust the consistency with more milk or powdered sugar if necessary.
- Frost the Cake: Spread the frosting over the cooled cake. Let it set before serving.
Tips:
- Zucchini: There’s no need to peel the zucchini before grating. The skin is nutritious and won’t be noticeable in the finished cake.
- Moisture Content: If your zucchini is particularly watery, you can give it a light squeeze before adding it to the batter, but generally, the moisture is beneficial for the cake.
- Serving: This cake is rich and moist enough to be served without frosting. A dusting of powdered sugar or a dollop of whipped cream can also be lovely.
- Storage: Keep the cake covered in the refrigerator. It often tastes even better the next day as the flavors meld together.
Enjoy your Chocolate Zucchini Cake as a delightful way to sneak some veggies into your dessert. It’s perfect for gatherings, potlucks, or simply as a special treat for your family.