Chocolate Zucchini Cake
User Reviews
4.7
135 reviews
Excellent
Chocolate Zucchini Cake
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You will love this easy Chocolate Zucchini Cake! It is so moist and delicious and a great way to use up garden zucchini!
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Ingredients
For the chocolate zucchini cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 3/4 cup vegetable oil, canola oil, or avocado oil
- 1/4 cup melted butter, cooled to room temperature
- 1/4 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chocolate chips
For the chocolate frosting:
- 1/2 cup unsalted butter, at room temperature
- 3 cups confectioner's sugar
- 2/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
- Stir in the dry ingredients until barley combined, it is ok if there is still some flour not mixed in. Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and chocolate chips and stir until just combined. Don't over mix.
- Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25-32 minutes or until a toothpick comes out clean when inserted into the center or the cake.
- Let the cake cool completely. While the cake is cooling, make the chocolate frosting. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. In a large bowl, sift together the confectioner's sugar and the cocoa powder. Add the mixture to the butter and beat, slowly adding in the milk. Add the vanilla extract and salt. Stop and scrape down the sides. Beat until frosting is smooth and fluffy.
- Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.
Notes
- Cover the cake and store on the counter for up to 3 days.
- Cover the cake and store on the counter for up to 3 days.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
56mg
(19%)
Sodium
270mg
(11%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
50g
(100%)
Vitamin A
380IU
(8%)
Vitamin C
2.8mg
(3%)
Calcium
64mg
(6%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 56mg | 19% |
| Sodium | 270mg | 11% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
135 reviews
Excellent
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