Makes 1 (9" X 13") cake


Chocolate Zucchini Cake
    • Nonstick cooking spray
    • 1 pound (about 4 small) zucchini, trimmed
    • 2½ cups white whole wheat flour
    • ½ cup unsweetened cocoa powder
    • 1 tsp. cinnamon
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • ½ tsp. salt
    • 1½ cups sugar
    • 1 cup buttermilk, at room temperature
    • ½ cup grapeseed or other neutral oil
    • 3 large eggs, at room temperature
    • 1 tsp. pure vanilla extract
    • 1 cup semisweet chocolate chips

    Sweet Potato Frosting
      • 1 (15-ounce) can pure sweet potato puree
      • 10 ounces semisweet or bittersweet chocolate (55 to 60 percent cacao), finely chopped (1 ⅔ cups)


      Active time: 35 minutes
      Total time: 1 hour 30 minutes

      To make cake: Position a rack in the center of oven and preheat to 325°. Coat a 9"x 13" cake pan or dish with cooking spray. If using a metal pan, line bottom and sides with foil or parchment paper and spray again.

      Set a box grater on paper towels and grate zucchini on large holes. Spread grated zucchini on paper towels, top with more paper towels, and press gently to remove excess moisture.

      In a large bowl, sift flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. In a medium bowl, whisk sugar, buttermilk, oil, eggs, and vanilla until very smooth. Make a well in dry ingredients and pour in wet ingredients. Whisk, gradually drawing in dry ingredients, until smooth. Using a silicone spatula, fold in zucchini and chocolate chips until evenly incorporated. Spread batter in an even layer in prepared pan.

      Bake cake until a toothpick inserted in the center comes out clean and cake top springs back slightly when pressed with a fingertip, 45 to 50 minutes. Let cool completely in pan on a rack.

      Meanwhile, make frosting: In a large saucepan, bring sweet potato puree to a simmer over medium heat, stirring frequently. Remove from heat and add chocolate. Stir until smooth. Cool, stirring occasionally, until mixture is at room temperature; it should form soft peaks but not be stiff. Spread frosting over cooled cake. Serve immediately or store in refrigerator, covered, up to 3 days.


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