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
Scale
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.
