Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe

Introduction

This Chocolate Zucchini Cake is a moist, rich treat that combines the subtle freshness of zucchini with deep chocolate flavor. It’s an excellent way to sneak some veggies into dessert without sacrificing taste. Perfect for celebrations or an everyday indulgence.

Ingredients

• 3/4 cup oil (such as canola)
• 1 cup sugar
• 3/4 cup brown sugar
• 3 large eggs
• 1-2 teaspoons vanilla extract
• 1/2 cup sour cream (preferably full-fat)
• 3 cups grated zucchini
• 2/3 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup softened butter (for frosting)
• 2/3 cup cocoa powder (for frosting)
• 3 1/2 cups powdered sugar (for frosting)
• 2 tablespoons heavy cream or milk (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grate the zucchini and spread it out on paper towels to absorb excess moisture.
2. Step 2: In a large bowl, cream together the oil, sugar, brown sugar, eggs, and vanilla until well combined. Stir in the grated zucchini and sour cream.
3. Step 3: Add cocoa powder, flour, baking soda, baking powder, and salt to the wet ingredients. Mix gently until just combined, avoiding over-mixing. Fold in the chocolate chips.
4. Step 4: Pour the batter into a lightly greased 9 x 13-inch baking pan. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Allow the cake to cool completely before frosting.
6. Step 6: To make the chocolate buttercream frosting, cream together softened butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. Adjust the consistency by adding more heavy cream if needed.
7. Step 7: Spread the frosting evenly over the cooled cake. Slice and enjoy!

Tips & Variations

• Drain the grated zucchini well to prevent the cake from becoming too wet.
• Use half semi-sweet and half dark chocolate chips for a richer chocolate flavor.
• For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Try using Greek yogurt instead of sour cream for a slightly tangier taste and added protein.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cake layers for up to 3 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini instead of fresh?

Yes, but make sure to thaw and squeeze out as much moisture as possible to avoid a soggy cake.

Is this cake suitable for kids?

Absolutely! The zucchini adds nutrients and moisture without a strong veggie taste, making it a kid-friendly way to enjoy chocolate cake.

Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This moist and rich Chocolate Zucchini Cake combines the subtle vegetable sweetness of grated zucchini with the deep flavor of cocoa and chocolate chips. Topped with a luscious homemade chocolate buttercream frosting, this cake is perfect for dessert or an indulgent snack. It’s easy to make and offers a delicious way to sneak in some vegetables without sacrificing any chocolatey goodness.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 3/4 cup Oil (such as canola)
• 1 cup Sugar
• 3/4 cup Brown Sugar
• 3 large Eggs
• 1–2 teaspoons Vanilla Extract
• 1/2 cup Sour Cream (preferably full-fat)
• 3 cups Grated Zucchini
• 2/3 cup Cocoa Powder (unsweetened)
• 2 cups Flour
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Semi-Sweet Chocolate Chips

Chocolate Buttercream Frosting

• 1 cup Butter (softened)
• 2/3 cup Cocoa Powder
• 3 1/2 cups Powdered Sugar
• 2 Tablespoons Heavy Cream or Milk (more as needed)

Instructions

1. Preheat and Prepare Zucchini: Preheat your oven to 350°F (175°C). Grate the zucchini, then spread it out on paper towels to absorb excess moisture, which helps prevent a soggy cake.
2. Mix Wet Ingredients: In a large bowl, cream together the oil, sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the grated zucchini and sour cream until evenly incorporated.
3. Combine Dry Ingredients and Mix: Add the cocoa powder, flour, baking soda, baking powder, and salt to the wet mixture. Mix gently only until just combined to avoid overworking the batter, which can make the cake tough. Fold in the semi-sweet chocolate chips carefully.
4. Bake the Cake: Pour the batter into a lightly greased or non-stick sprayed 9 x 13-inch pan. Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
6. Prepare Chocolate Buttercream Frosting: In a large mixing bowl, cream the softened butter, cocoa powder, powdered sugar, and heavy cream until the mixture is light and fluffy. Adjust the consistency with additional heavy cream if needed for a spreadable texture.
7. Frost the Cake: Spread the buttercream evenly over the cooled cake. Slice and serve.

Notes

• Grating and draining the zucchini is essential to prevent the cake from becoming too moist or soggy.
• You can substitute vegetable oil for canola oil if preferred.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
• The frosting can be made ahead and refrigerated; let it soften before spreading.

Keywords: chocolate zucchini cake, chocolate cake, zucchini desserts, moist chocolate cake, chocolate buttercream frosting