Chocolate Zucchini Cake

INGREDIENTS

Cake:

• ▢ 2 cups brown rice flour
• 1/4 cup tapioca flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 3/4 cups granulated sugar
• ▢ 1 cup Canola oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup buttermilk 
• ▢ 2 cups grated zucchini unpeeled
• ▢

Frosting:

• ▢ 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• ▢ 3 cups confectioner's sugar sifted
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 2-4 tablespoons whole milk

INSTRUCTIONS

• Preheat oven to 325 degrees. Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside.
•  In a medium bowl, whisk together flour, 1/2 cup cocoa, baking soda, and salt. Set aside.
• In a medium mixing bowl, using an electric mixer, mix together the granulated sugar, and oil until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.  Mix in dry ingredients, alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Stir in zucchini. Pour batter into the prepared baking pan. Even top of the batter with a small offset spatula.
• Place baking pan in preheated oven and bake for 40-45 minutes, or until the toothpick inserted in the center comes out clean. Allow cooling completely.
• Meanwhile, in a medium bowl, beat 3/4 cup butter until creamy. Add powdered sugar, and 1/2 cup cocoa together until well combined. Add 2 Tablespoons of milk and beat on medium speed for 2-3 minutes. Add milk as needed, 1 tablespoon at a time until desired consistency is reached.
  
  
  Adapted from 
  https://www.gonnawantseconds.com/chocolate-zucchini-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1114084988_54233214_107939