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Chocolate Zucchini Cake Recipe

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4.3 from 8 reviews

This rich and moist Chocolate Zucchini Cake combines the subtle sweetness and moisture of shredded zucchini with deep chocolate flavor, resulting in a decadent dessert perfect for any occasion. Topped with a creamy cocoa buttercream frosting, this cake is both comforting and indulgent, with the added benefit of sneaking in some vegetables.

Ingredients

Cake Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup (240ml) canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons vanilla flavoring
  • 3 cups (about 360g) shredded zucchini (lightly blotted; about 2 medium zucchini, 0.75–1 lb)
  • 1 cup (180g) semi-sweet chocolate chips (regular or mini)

Buttercream Frosting Ingredients

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
  • 3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla flavoring
  • Optional for decoration: chocolate chips and/or chocolate sprinkles

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, then line them with parchment paper rounds and grease the paper to ensure easy cake release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder if using, and salt until evenly combined.
  3. Combine Wet Ingredients: In another large bowl, using a handheld or stand mixer with a paddle attachment, beat together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla flavoring until well combined. Then, mix in the shredded zucchini.
  4. Make the Batter: Add the dry ingredients to the wet ingredients and beat on medium speed until fully incorporated. Gently fold in the semi-sweet chocolate chips. The batter will be slightly thick.
  5. Bake the Cake Layers: Evenly divide the batter between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean and the surface springs back when lightly pressed.
  6. Cool the Cakes: Place the pans on a cooling rack and let cakes cool in the pans for 1 hour. Then remove cakes from pans, discard parchment rounds, and continue cooling completely on the rack before frosting.
  7. Prepare the Buttercream Frosting: Using a mixer with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat until smooth and creamy. Adjust consistency with more cream or powdered sugar as needed. Taste and add an extra pinch of salt if desired.
  8. Level the Cake Layers: Using a large serrated knife, slice a thin layer off the tops of the cooled cakes to create flat surfaces. Discard or save crumbs for another use.
  9. Assemble and Frost the Cake: Place one cake layer on your serving plate or cake stand. Spread a heaping cup of frosting evenly over the top. Place the second layer on top and cover the entire cake with the remaining frosting, decorating as desired with chocolate chips or sprinkles. Pipe frosting on top if you like using a Wilton 1M tip or similar.
  10. Store Leftovers: Cover leftover cake and store at room temperature for up to 2 days or refrigerate for up to 5 days to keep fresh.

Notes

  • Squeeze excess moisture out of shredded zucchini by lightly blotting with a clean towel to prevent soggy cake.
  • Espresso powder is optional but enhances the chocolate flavor dramatically.
  • Ensure cakes are completely cool before frosting to avoid melting your buttercream.
  • Use room temperature ingredients for best mixing results and smooth batter.
  • Leftover cake crumbs can be used to top ice cream or to make cake pops.
  • If frosting is too thin, add more confectioners’ sugar or cocoa powder; if too thick, add more cream gradually.

Find it online: https://yumntasty.com/chocolate-zucchini-cake-recipe/