Single-Layer Chocolate Zucchini Cake with Spiced Chocolate Frosting

Let me give you something simple. And chocolatey. These two things have the ability to make the world right, even if it's just for an evening.

For the past few weeks, I've just felt BUSY. I've allowed it put me in an awful mood more than once, but thankfully I think I've just about adjusted. With working out, running, going to physical therapy, going to work, making meals, entertaining, spending loads of cash, it's hard to find time to breathe, relax...and do nothing?

Truth is: I strongly dislike change, which includes adjusting to new schedules. I initially resist it, even if it's my idea in the first place! I'm guessing it's a girl thing? Playing mental games with ourselves?

No matter your circumstance, we always want more time. To do things, to not do things. My unrealistic, "wishful thinking" solutions are: Granting myself three-day weekends for here on out so I have time for things I've been neglecting, or just taking an entire week-long vacation to reset. I don't have enough PTO for either, but wouldn't it be nice? The REAL option is to wake up, take a deep breath and let it be.

Change is good, change is refreshing, change makes us grow. Let's find peace in knowing that, for most of us, what's keeping each of us busy really does make us happy. 

Simple, right? It's a lot like this cake. It's a one layer, low-fuss cake with an optional fluffy-cloud frosting job. The cloud-effect took a little more time, but I love the way it looks! (Tutorial here from Annie's Eats.) I also love that there's z-u-c-c-h-i-n-i in this cake. I can't stop buying it...or corn...or tomatoes right now, for that matter. One day, I'll have my own garden full of these things!

The zucchini (plus some buttermilk, of course) keeps this cake super moist with little affect to the appearance. You might get away with not even mentioning the zucchini to some picky eaters. To the frosting, I added in a bit of cinnamon as a nod to a more traditional zucchini bread. It's faint but present if your looking for it. To me, the cake is the perfect celebration cake as the summer slowly comes to a close (hushhhhh!). It's a cake that doesn't really require a reason though, just recipients in need of a little sweetness in their week :)

Single-Layer Chocolate Zucchini Cake 

Serving: 8-12

1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup vegetable oil
1/2 + 1/3 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup buttermilk (sour cream or yogurt may also be used)
1 1/4 cups all-purpose flour
1/3 cup + 1 tablespoon unsweetened cocoa powder
1 cup shredded zucchini (about one small/medium zucchini)

• Preheat oven to 325 degrees and grease a 9 inch cake pan with baking spray; set aside.
• In a large bowl, cream together butter, oil, sugar, vanilla, baking soda, baking powder and salt for 2-3 minutes. Add in egg and beat until incorporated (30 seconds). Alternate stirring in flour with the buttermilk, followed by the cocoa powder. Lastly, gently add in the zucchini, stirring until evenly distributed. Pour batter into prepared pan, spread evenly with a spatula.
• Bake for 20-35 minutes, until the cake is set and a cake tester inserted into the center comes out clean (I under baked mine by 2-3 minutes, so test it good!). Remove from oven and allow the cake to cool for about 20 minutes. When cool enough to touch, flip cake onto a serving plate and allow it to cool completely to room temperature before frosting it.

Notes: Cake found on The Repressed Pastry Chef, originally from King Arthur Flour

Spiced Chocolate Frosting

(for one-layer cake)

1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 + 1/4 cups powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
pinch of salt
2-3 tablespoons half-and-half or milk (any)

• With a handheld electric beater (or standing mixer with paddle attachment), cream the butter on high for a few minutes in a medium bowl. Slowly add in the 1 1/2 cups sugar and cocoa powder, beating on low speed to avoid making a huge mess.
• Once sugar/cocoa is fully incorporated, add in vanilla, cinnamon and salt. Next add in the milk, one tablespoon at a time. Beat on high for 2-3 minutes or until desired consistency is reached. Add in the remaining 1/4 cup sugar if needed to increase frosting thickness.

Notes: Only slightly adapted from Sally's Baking Addiction