Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting
Servings: 9
Ingredients
- For the cake:
- ¼ cup vegetable oil
- ½ cup coconut oil
- 1 ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup plain Greek yogurt
- 2 ½ cups white whole wheat flour all-purpose would work too
- ¾ cup unsweetened cocoa powder
- 3 cups shredded zucchini about 2 medium zucchinis
- For the frosting:
- ½ cup unsalted butter
- 3 cups powdered sugar
- ¾ cups unsweetened cocoa powder
- ¼ cup plain Greek yogurt
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- To make the cake:
- Preheat oven to 350 degrees F.
- Grease 9x13" baking dish with cooking spray and set aside.
- In large bowl with electric mixer, beat together vegetable oil, coconut oil, sugar, vanilla, baking soda, baking powder, and salt until well combined.
- Add eggs and beat until combined.
- Alternate adding yogurt and flour, in 3 additions.
- Add cocoa powder and beat until combined.
- Fold in zucchini.
- Pour into prepared baking dish.
- Bake in preheated oven for 33-38 minutes, until toothpick comes out of the middle clean.
- Let cool completely.
- To make the frosting:
- Beat butter on high until light and fluffy, about 2 minutes.
- Add powdered sugar and cocoa until combined.
- Add yogurt, salt, and vanilla, until well combined.
- Once cake is cool, frost the cake.
- Cut into squares and enjoy!
- Store in refrigerator up to 5 days.