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Chocolate Zucchini Cake with Chocolate Buttercream Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

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