Description
Discover the secret to a moist and rich Chocolate Zucchini Cake with our easy-to-follow recipe. Learn how to create a delicious dessert that will impress everyone!
Ingredients
Scale
- 2 cups (250 g) all-purpose flour (spooned & leveled)
- 3/4 cup (62 g) unsweetened natural cocoa powder
- 2 teaspoon (10 ml) s baking soda
- 1/2 teaspoon (3 ml) baking powder
- 1 teaspoon (5 ml) espresso powder (optional )
- 1/2 teaspoon (3 ml) salt
- 1 cup (240 ml) canola or vegetable oil
- 1 cup (200 g) granulated sugar
- 3/4 cup (150 g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 g) sour cream or plain yogurt, at room temperature
- 2 teaspoon (10 ml) s pure vanilla extract
- 3 cups (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.)
- 1 cup (180 g) semi-sweet chocolate chips (regular or mini)
- 1 and 1/4 cups (282 g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420 g) confectioners’ sugar
- 3/4 cup (62 g) unsweetened cocoa powder (natural or Dutch-process)
- 3–5 Tablespoon s (45–75ml) whole milk, at room temperature
- 1/4 teaspoon (1 ml) salt
- 1 teaspoon (5 ml) pure vanilla extract
- Optional for decoration: chocolate chips and/or chocolate sprinkles
Instructions
- Begin by setting your oven to a temperature of 350°F (177°C). Prepare two 9-inch round cake tins by applying a layer of grease, placing parchment paper rounds at the bottom, and greasing the paper as well. This ensures the cakes are easily removed from the tins.
- For the cake preparation, combine the flour, cocoa powder, baking soda, baking powder, espresso powder if you’re using it, and salt in a large mixing bowl. In a separate mixing bowl, use a handheld or stand mixer with a paddle attachment to blend the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until well mixed. Stir in the zucchini to combine thoroughly. Gradually incorporate the dry mixture into the wet mixture, beating at medium speed until fully integrated. Gently fold in the chocolate chips. The mixture will be somewhat thick.
- Divide the batter equally between the prepared cake tins. Place in the oven and bake for approximately 28 to 32 minutes, or until the cakes are fully cooked. To check if they are done, press lightly on the top of the cake; if it springs back, it’s ready. Alternatively, insert a toothpick into the center; if it comes out clean, the cake is done.
- Allow the cakes to cool on a rack for about an hour while still in their tins. Once an hour has passed, remove the cakes from the tins, discard the parchment paper, and let them cool completely on the rack. The cakes must be fully cooled before you can add frosting and assemble them.
- For the buttercream, use a handheld or stand mixer with a paddle attachment to beat the butter on medium speed until it’s creamy, which should take about 2 minutes. Gradually add the confectioners’ sugar, cocoa powder, 3 tablespoons of milk, salt, and vanilla. Start mixing on low speed for 30 seconds, then increase to high speed until the mixture is smooth and creamy. Avoid over-mixing. If the frosting is too thin, add an extra 1/4 cup of confectioners’ sugar or cocoa powder; if it’s too thick, add 1–2 more tablespoons of cream. Taste and adjust with a pinch of salt if needed.
- To assemble and frost the cake, use a large serrated knife to trim the top of the cakes to create a flat surface. These trimmings can be discarded or used as a topping for ice cream. Place one cake layer on a cake stand, turntable, or serving plate. Spread a generous cup of frosting evenly over the top. Add the second cake layer on top and cover the entire cake with the remaining frosting. Use any leftover frosting to add decorative piping on the top if desired, using a tip like the Wilton 1M. Optionally, add chocolate sprinkles or chips for decoration. Slice and enjoy.
- Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Notes
- Ensure eggs, sour cream, and yogurt are at room temperature for a smoother batter and even bakingnBlot shredded zucchini lightly to remove excess moisture, improving cake texturenStart the mixer on low when making buttercream to avoid mess from cocoa powder and confectioners’ sugar
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: chocolate zucchini cake, moist chocolate cake, zucchini cake recipe, homemade chocolate frosting, easy chocolate dessert, layered chocolate cake
