If you’re craving a dessert that combines rich, chocolatey goodness with a sneaky dose of veggies, this Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe is exactly what you need. Moist, tender, and deeply flavored, this cake uses shredded zucchini to add incredible texture and natural moisture, making every bite utterly irresistible. The luscious chocolate buttercream frosting on top elevates it to a celebration-worthy treat that will leave you reaching for seconds and thirds without a hint of guilt. Whether you’re baking for family, friends, or just yourself, this recipe is a delightful way to bring a little magic to your kitchen.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is the first step to creating the perfect balance of flavor, texture, and color in your Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe. Each element plays a crucial role — from the cocoa that packs a chocolate punch to the zucchini that keeps the cake moist and tender.
- 2 cups all-purpose flour: Provides the foundation and structure for the cake.
- 3/4 cup unsweetened cocoa powder: Adds deep chocolate flavor without sweetness, making every bite rich and indulgent.
- 1 1/2 teaspoons baking soda: Works as a leavening agent to keep the cake light and fluffy.
- 1/2 teaspoon salt: Balances and enhances the sweetness and chocolate flavors beautifully.
- 1 3/4 cups packed brown sugar: Brings moisture and a hint of caramel complexity to the cake.
- 1/2 cup vegetable oil: Keeps the cake moist without overpowering the other flavors.
- 1/4 cup melted butter (slightly cooled): Adds richness and a slight buttery undertone.
- 1/2 cup buttermilk: Tenderizes the crumb and adds a pleasant tang.
- 2 large eggs: Bind everything together and contribute to the cake’s tender texture.
- 2 teaspoons vanilla extract: Enhances the chocolate and sweetness with warm, aromatic notes.
- 2 cups shredded zucchini (lightly squeezed to remove excess moisture, but not dry): The secret hero providing moisture and a subtle earthiness without overpowering the cake.
- 1 cup chocolate chips: Adds pockets of melty, gooey chocolate in every slice.
- 1 cup unsalted butter (softened): Essential for smooth, creamy chocolate buttercream frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/3 cup unsweetened cocoa powder: Delivers intense chocolate flavor to the frosting.
- 1/4 cup heavy cream (or as needed): Helps achieve the perfect frosting consistency.
- 1 teaspoon vanilla extract: Adds depth and rounds out the frosting’s flavor.
- Pinch of salt: Balances sweetness and enhances all the chocolate notes.
How to Make Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe
Step 1: Prepare Your Zucchini and Dry Ingredients
Start by shredding your zucchini. Be sure to lightly squeeze out some of the excess moisture but don’t dry it completely—this moisture is what keeps your cake unbelievably moist. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt, making sure they are thoroughly combined for an even texture.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together the brown sugar, vegetable oil, and melted butter. Add in the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract until everything is beautifully combined and smooth, creating a luscious base for the cake batter.
Step 3: Combine Wet and Dry Mixtures and Fold in Zucchini and Chocolate Chips
Gradually add the dry ingredients to the wet mixture, gently folding them in to keep the batter light and airy. Next, fold in the shredded zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter for bursts of flavor in every bite.
Step 4: Bake the Cake
Pour the batter evenly into a greased or parchment-lined baking pan. Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack—the frosting will spread much more smoothly when the cake is fully cooled.
Step 5: Make the Chocolate Buttercream Frosting
Beat the softened unsalted butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream to reach a smooth, spreadable consistency. Stir in vanilla extract and a pinch of salt to balance the sweetness and bring out the chocolate depth. Adjust heavy cream quantity to get that perfect creamy frosting texture.
Step 6: Frost the Cake
Once the cake has completely cooled, spread a generous layer of chocolate buttercream frosting over the top. Use a spatula to create swirls or smooth it out depending on your preference. For a finishing touch, sprinkle some extra chocolate chips or cocoa powder if you’d like.
How to Serve Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe
Garnishes
For an extra touch of elegance and texture, garnish your cake slices with fresh berries like raspberries or strawberries, a dusting of cocoa powder, or even a sprinkle of chopped toasted nuts. These additions provide a beautiful contrast in flavor and crunch that complements the cake’s moistness and sweet frosting.
Side Dishes
Serve a warm slice alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for a perfect balance of temperatures and textures. A cup of rich coffee or a glass of cold milk also pairs wonderfully with this decadent Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe, enhancing its chocolatey richness.
Creative Ways to Present
Try cutting the cake into mini squares or cupcakes for an adorable and convenient presentation at parties or potlucks. You can also layer it with frosting and fresh fruit to create a stunning trifle that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigeration is best and will keep the frosting fresh and prevent the cake from drying.
Freezing
You can freeze this cake either whole or in slices. Wrap each piece well in plastic wrap and place them in a freezer-safe container or bag. Frozen cake slices will stay fresh for up to 3 months. Thaw overnight in the fridge before serving to preserve its rich texture.
Reheating
If you prefer to enjoy your Chocolate Zucchini Cake warm, gently microwave a slice for about 15–20 seconds or warm it briefly in an oven set to low heat. Be cautious not to melt the frosting too much, as its creamy perfection is part of the charm.
FAQs
Can I substitute the zucchini with another vegetable?
While zucchini adds unique moisture and subtle flavor, shredded carrots or pumpkin can be used in some variations. Just remember these changes will alter the texture and taste somewhat.
Is the cake very sweet? Can I reduce the sugar?
This cake strikes a nice balance between sweet and chocolatey. You can reduce the sugar slightly if you want a less sweet cake, but keep in mind it may affect the moisture and texture slightly.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Results might vary a bit but still delicious.
How important is it to squeeze the zucchini? Should it be completely dry?
Squeezing out excess moisture is important to avoid a soggy cake, but you don’t want the zucchini to be dry. A little moisture helps keep the cake incredibly tender, so lightly squeeze just enough to remove free water.
Can I use regular milk instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. This helps with the cake’s tender crumb and flavor.
Final Thoughts
Every time I make this Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe, it quickly becomes the star of the dessert table. The moist crumb with rich chocolate and creamy frosting is simply irresistible, and knowing there’s zucchini hidden in there feels wonderfully comforting. If you’re looking to bake a dessert that delights everyone and feels like a warm hug in cake form, give this recipe a try—you’ll be so glad you did!
Print
Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 15 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and rich Chocolate Zucchini Cake combines the goodness of shredded zucchini with luscious cocoa for a delightful dessert that balances indulgence and nutrition. Perfect for chocolate lovers looking to sneak in some veggies, this cake is topped with a creamy chocolate frosting that enhances its decadent flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup melted butter (slightly cooled)
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
Main Add-ins
- 2 cups shredded zucchini (lightly squeezed to remove excess moisture, but not dry)
- 1 cup chocolate chips
Frosting Ingredients
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream (or as needed)
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the dry ingredients are well combined and free of lumps, creating a uniform base for your cake batter.
- Mix Wet Ingredients and Combine: In another bowl, whisk together the brown sugar, vegetable oil, melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended. Gradually add this wet mixture to the dry ingredients, stirring gently just until combined to avoid overmixing. Fold in the shredded zucchini and chocolate chips carefully to distribute them evenly through the batter.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan before frosting.
- Make the Frosting: In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and unsweetened cocoa powder, beating on low speed to incorporate. Slowly add the heavy cream and vanilla extract, along with a pinch of salt, and beat on high until the frosting is light, fluffy, and spreadable. Adjust the consistency with more cream or powdered sugar as needed.
- Frost the Cake: Once the cake is completely cool, spread the chocolate frosting evenly over the top using a spatula or knife. Slice into 15 pieces and serve. Store any leftovers in an airtight container at room temperature or refrigerated for up to 3 days.
Notes
- Lightly squeezing the zucchini removes excess moisture but keeps enough to keep the cake moist.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute heavy cream in the frosting with milk or a dairy-free option if preferred.
- For extra texture, try adding chopped nuts such as walnuts or pecans to the batter.
