Description
Chocolate Zucchini Cake is a rich, moist, and indulgent dessert that cleverly incorporates shredded zucchini for extra moisture and nutrition. Perfect for any occasion, it’s topped with a luscious chocolate buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup canola or vegetable oil
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 4 large eggs at room temperature
- 1/3 cup sour cream or plain yogurt at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup mini chocolate chips
- 1 1/4 cups unsalted butter, softened to room temperature (for frosting)
- 3 1/2 cups confectioners’ sugar (for frosting)
- 3/4 cup unsweetened cocoa powder (for frosting)
- 3–5 tablespoons heavy cream (for frosting)
- 1/4 teaspoon salt (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Optional: semi-sweet chocolate chips for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- In another bowl, beat together oil, granulated sugar, brown sugar, and eggs until combined. Mix in sour cream (or yogurt) and vanilla extract until smooth.
- Fold in the shredded zucchini until evenly distributed.
- Gradually mix in the dry ingredients until just combined. Fold in the mini chocolate chips.
- Divide the batter evenly between the prepared pans and bake for 28–32 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy. Slowly add confectioners’ sugar and cocoa powder, mixing on low speed until combined.
- Add 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on high until light and fluffy, adding more cream as needed for consistency.
- Once cakes are cool, level the tops if needed. Place one layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides. Decorate with optional chocolate chips.
Notes
- Grate zucchini finely and squeeze out excess moisture to prevent a soggy batter.
- Use room temperature ingredients for smoother batter and even baking.
- Don’t over-mix the batter to avoid a dense cake.
- Cake can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: chocolate zucchini cake, vegetable chocolate cake, moist chocolate cake, zucchini dessert, chocolate buttercream cake