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Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake Recipe
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★★★★★

4.9 from 26 reviews

This moist and rich Chocolate Zucchini Cake is a delightful way to enjoy a decadent dessert while sneaking in some vegetables. Made with shredded zucchini and loaded with chocolate flavor from cocoa powder and chocolate chips, this cake is topped with a luscious chocolate frosting, making it perfect for any occasion.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 3/4 cup vegetable oil, canola oil, or avocado oil
  • 1/4 cup melted butter, cooled to room temperature
  • 1/4 cup buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chocolate chips

Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 3 cups confectioner’s sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F. Grease a 9×13-inch pan thoroughly with nonstick cooking spray and set aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until well combined. Set aside this dry mixture.
  3. Combine Wet Ingredients: In a large bowl, whisk together brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract until smooth and fully incorporated.
  4. Incorporate Dry Ingredients and Zucchini: Gradually stir the dry ingredients into the wet ingredients until just combined. Gently squeeze some moisture from the shredded zucchini so it retains moisture but is not overly wet. Add the zucchini and chocolate chips and fold them into the batter carefully to avoid overmixing.
  5. Bake the Cake: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake in the preheated oven for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the Frosting: Let the cake cool completely. Meanwhile, beat the butter in a mixer on medium speed until smooth, about 1 minute. In a separate bowl, sift together the confectioner’s sugar and cocoa powder. Gradually add this dry mix to the butter, beating while slowly adding milk. Mix in vanilla extract and a pinch of salt, scraping down the bowl as needed, until the frosting is smooth and fluffy.
  7. Frost and Serve: Spread the chocolate frosting evenly over the cooled zucchini cake. Cut into squares and serve to enjoy this moist, chocolatey treat.

Notes

  • Make sure to squeeze some moisture out of the zucchini but keep it slightly moist to maintain the cake’s moist texture.
  • The cake is best served at room temperature after frosting.
  • You can substitute vegetable oil with canola or avocado oil depending on preference.
  • Storing the cake in an airtight container in the refrigerator will keep it fresh for up to 4 days.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Nutrition

Keywords: Chocolate Cake, Zucchini Cake, Moist Chocolate Cake, Chocolate Zucchini Cake, Chocolate Dessert, Vegetable Cake, Easy Cake Recipe

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