Description
This Fudgy Chocolate Zucchini Cake is rich, moist, and topped with creamy chocolate buttercream. The shredded zucchini blends into the cake and keeps every slice tender without adding vegetable flavor.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 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 oil or vegetable oil
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 4 large eggs, room temperature
- 1/3 cup sour cream or plain yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups shredded zucchini, lightly blotted
- 1 cup semi-sweet chocolate chips
- 1 1/4 cups unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 3 to 5 tablespoons heavy cream, half-and-half, or whole milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Chocolate chips or chocolate sprinkles, optional
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper rounds, and grease the parchment.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a large bowl.
- In another large bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until combined.
- Add the shredded zucchini and mix until evenly incorporated.
- Add the dry ingredients to the wet ingredients and beat on medium speed until combined.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28 to 32 minutes, or until the cakes spring back lightly and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 1 hour, then remove them from the pans and cool completely on a wire rack.
- Beat the softened butter on medium speed for about 2 minutes until creamy.
- Add confectioners’ sugar, cocoa powder, 3 tablespoons cream, salt, and vanilla. Beat on low for 30 seconds, then beat on high until smooth and creamy.
- Add more confectioners’ sugar or cocoa powder if the frosting seems too thin. Add 1 to 2 more tablespoons cream if it seems too thick.
- Level the cooled cake layers with a serrated knife if needed.
- Place one cake layer on a serving plate and spread a heaping cup of frosting over the top.
- Add the second cake layer, then spread the remaining frosting over the top and sides.
- Decorate with chocolate chips or sprinkles if desired, then slice and serve.
Notes
- Blot the shredded zucchini lightly, but do not squeeze it dry.
- Cool the cake layers completely before frosting.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze frosted or unfrosted cake for up to 2 months.
- For a 9×13-inch cake, bake at 350°F for at least 45 minutes.
- For cupcakes, bake at 350°F for 18 to 22 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 710
- Sugar: 62
- Sodium: 360
- Fat: 39
- Saturated Fat: 17
- Unsaturated Fat: 19
- Trans Fat: 1
- Carbohydrates: 88
- Fiber: 5
- Protein: 8
- Cholesterol: 115