Description
This rich and moist Chocolate Zucchini Cake bakes into tender cocoa layers with hidden shredded zucchini, chocolate chips, and creamy chocolate buttercream frosting.
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, at room temperature
- 1/3 cup sour cream or plain yogurt, at 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 oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper rounds, and grease the parchment.
- Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a large bowl.
- In another large bowl, beat oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until combined.
- Mix in the shredded zucchini until evenly distributed.
- Add the dry ingredients to the wet ingredients and beat on medium speed until combined.
- Fold in the chocolate chips.
- Divide batter evenly between prepared pans.
- Bake for 28 to 32 minutes, or until the cake tops bounce back and a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 1 hour, then remove from pans and cool completely on a wire rack.
- Beat softened butter on medium speed until creamy, about 2 minutes.
- Add confectioners’ sugar, cocoa powder, 3 tablespoons cream, salt, and vanilla. Beat on low for 30 seconds, then increase to high and beat until smooth and creamy.
- Add more cream if frosting feels too thick, or more confectioners’ sugar or cocoa powder if frosting feels too thin.
- 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 remaining frosting over the top and sides.
- Decorate with chocolate chips or sprinkles if desired. Slice and serve.
Notes
- Lightly blot the shredded zucchini, but do not squeeze it completely dry.
- Use room-temperature eggs and sour cream for a smoother batter.
- The cake layers must cool completely before frosting.
- Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For the cleanest slices, chill the frosted cake briefly, then cut with a sharp knife.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 690
- Sugar: 67
- Sodium: 410
- Fat: 39
- Saturated Fat: 15
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 84
- Fiber: 5
- Protein: 8
- Cholesterol: 115