This incredibly moist, rich, intensely tasty pumpkin chocolate zucchini cake will turn even the most resistant person into a believer! It’s basically pumpkin-chocolate heaven, and you’d never know there was ZUCCHINI in there!!
1 1/2 cups sugar
1/2 cup oil
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
1 cup pumpkin
1 cup grated zucchini, patted dry
1/2 teaspoon pumpkin pie spice
2 1/2 cups powdered sugar
4 ounces cream cheese, softened
2 tablespoons butter, melted
1 teaspoon vanilla
Preheat oven to 350 and grease a 9×13 or 7×11 inch pan, set aside.
Mix together sugar, oil, flours, and baking soda. Stir in cocoa powder, salt, and vanilla. Add pumpkin, zucchini, and pumpkin pie spice and mix well. Scrape batter into prepared pan. Bake 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool.
For the frosting, cream powdered sugar, cream cheese, and melted butter. Stir in vanilla. Spread over cooled cake. Allow to set. Store in airtight container.