The Best Chocolate Zucchini Cake

I originally posted this a few years ago and so many of you have emailed me letting me know how much you and your family enjoy it that I thought I would post it again.  It's delicious - hands down one of our favorite cakes.  It is great with frosting or without frosting and just a light sprinkling of powdered sugar.

**Update 6/20 - I have created a healthier version of this cake that is just as good and can be found here. **

The BEST Chocolate Zucchini Cake

Adapted from a recipe from the cookbook The Cooks Garden

Cake:

2 c. flour

1/2 c. unsweetened cocoa powder

2 t. baking powder

2 t. baking soda

1/2 t. salt

2 c. sugar

8 T. unsalted butter, at room temp.

1/2 c. canola oil

3 large eggs, at room temp.

1/3 c. sour cream

3 c. grated zucchini

Frosting:

2/3 c. semi-sweet chocolate chips

1 T. canola oil

Preheat oven to 350 degrees and butter and flour a 13 x 9" pan.

Stir together, in a med. size bowl, the flour, cocoa, baking powder, baking soda and salt.

Using an electric mixer in a separate bowl, beat the butter, oil and sugar on high speed until well combined. Add eggs one at a time, beating well after each. Gradually stir in the flour mixture, then the sour cream and zucchini. Blend just until combined. Spread evenly in prepared pan.

Bake until toothpick comes out clean, about 45 minutes. Cool completely on a wire rack.

For the frosting: when the cake is cooled, melt the chocolate chips and oil in a microwave safe dish, in the microwave, stirring often. Spread over the cooled cake.

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