Description
This rich and moist chocolate zucchini cake combines cocoa, shredded zucchini, and chocolate chips for a decadent dessert topped with creamy chocolate buttercream frosting.
Ingredients
Scale
- 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 pure vanilla extract
- 3 cups (about 360g) shredded zucchini, lightly blotted (2 medium zucchini, about 0.75–1 lb.)
- 1 cup (180g) semi-sweet chocolate chips (regular or mini)
- 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 pure vanilla extract
- Optional for decoration: chocolate chips and/or chocolate sprinkles
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl.
- In another large bowl using a handheld or stand mixer, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined.
- Add the shredded zucchini and mix to incorporate.
- Add the dry ingredients to the batter and beat on medium speed until completely combined. Fold in the chocolate chips.
- Pour batter evenly into the prepared cake pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Set the cakes on a cooling rack and let cool in the pans for 1 hour. Remove from pans, discard parchment, and let cool completely.
- Make the buttercream: Beat the butter until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tbsp cream, salt, and vanilla. Beat until smooth and creamy. Adjust consistency with more sugar/cocoa or cream if needed.
- Assemble: Slice a thin layer off the tops of the cakes to level. Place 1 cake layer on a serving plate and spread frosting on top. Place the second cake layer on top and frost the top and sides. Decorate with sprinkles or chocolate chips.
- Slice and serve. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Blot zucchini lightly with paper towels before using to prevent excess moisture.
- Espresso powder is optional but enhances the chocolate flavor.
- Cakes must be fully cooled before frosting to avoid melting the buttercream.
- You can use yogurt instead of sour cream for a lighter variation.
- Decorations like sprinkles or chocolate chips are optional.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 75mg
Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, chocolate buttercream cake, easy zucchini cake recipe