Description
This simple chocolate zucchini cake combines a moist cocoa crumb, semisweet chocolate chips, and creamy chocolate frosting in an easy 9-by-13-inch dessert.
Ingredients
Scale
- Cake:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, well shaken
- 2 cups grated unpeeled zucchini
- 1 cup semisweet chocolate chips
- Frosting:
- 3/4 cup unsalted butter, softened
- 3 cups confectioners’ sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons whole milk
Instructions
- Preheat the oven to 325°F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the granulated sugar, 1/2 cup softened butter, and vegetable oil with an electric mixer until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry mixture.
- Fold in the grated zucchini and semisweet chocolate chips.
- Spread the batter evenly in the prepared baking pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake completely before frosting.
- Beat 3/4 cup softened butter until creamy.
- Add the confectioners’ sugar, cocoa powder, and vanilla. Mix until combined.
- Add 2 tablespoons of milk and beat on medium speed for 2 to 3 minutes.
- Add more milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
- Spread the frosting evenly over the cooled cake, then slice into 12 servings.
Notes
- Do not squeeze the moisture from the grated zucchini.
- Measure flour by spooning it into the measuring cup and leveling the top.
- Begin checking the cake after 45 minutes to avoid overbaking.
- Cool the cake completely before adding the frosting.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 689
- Sugar: 65
- Sodium: 315
- Fat: 36
- Saturated Fat: 23
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 90
- Fiber: 4
- Protein: 6
- Cholesterol: 80