Chocolate Lover’s Zucchini Cake:
Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan, ensuring it’s well coated to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, vegetable oil, and eggs until the mixture is creamy. Add the vanilla extract and mix until well combined.
Prepare Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, ground cinnamon, and salt until everything is evenly distributed.
Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing well after each addition. Slowly pour in the milk and continue to mix until the batter is smooth and well combined.
Add Zucchini: Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking the cake at around 50-55 minutes.
Cool the Cake: Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Chocolate Frosting:
Prepare the Frosting: In a medium-sized mixing bowl, combine the melted butter and cocoa powder. Gradually add the powdered sugar, alternating with the milk, mixing on low speed until the frosting is smooth and well blended.
Add Vanilla: Stir in the vanilla extract and mix until fully incorporated.
Frost the Cake: Once the cake has cooled completely, generously frost it with the chocolate frosting. Serve and enjoy!