Chocolate Zucchini Cake
User Reviews
4.9
Chocolate Zucchini Cake
Description
This Chocolate Zucchini Cake uses grated zucchini mixed into a batter made of oil, sugar, brown sugar, eggs, and sour cream. The zucchini not only adds moisture but also a subtle vegetable flavor that complements the cocoa powder and chocolate chips folded in. Using baking soda, baking powder, and salt leavens and balances the cake, while the vanilla enhances the overall flavor.
The baking process results in a soft, moist cake with chocolate chips creating melty pockets. Once cooled, it's frosted with a homemade chocolate buttercream made from butter, cocoa powder, powdered sugar, and heavy cream, which adds richness and smooth texture on top.
This cake works well for dessert or celebrations and can be baked in a 9x13 pan. Finely grating the zucchini and draining excess moisture prior to mixing ensures the right batter consistency and crumb. Using full-fat sour cream adds to the moistness and tenderness.
The notes suggest flexibility in oil choice and emphasize careful mixing to avoid overdeveloping gluten. Quality cocoa powder and finely grated zucchini with or without peel can be used. The cocoa pairs well with the semi-sweet chips, and the frosting consistency can be adjusted with cream.
Ingredients
- 3/4 cup neutral cooking oil such as canola, generic cooking oil
- 1 cup sugar
- 3/4 cup brown sugar
- 3 large egg
- 1-2 teaspoons vanilla
- 1/2 cup sour cream (preferably full-fat)
- 3 cups zucchini grated
- 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 chocolate chips semi-sweet
Chocolate Buttercream Frosting:
- 1 cup butter (softened)
- 2/3 cup cocoa powder
- 3 1/2 cups powdered sugar
- 2 Tablespoons heavy cream or milk
Instructions
- Preheat oven to 350 degrees. Start by grating the zucchini. Once the zucchini is grated, spread it out on paper towels to let them soak up some of the liquid from the zucchini.
- In a large bowl, mix together the oil, sugar, brown sugar, eggs, and vanilla until creamed together. Stir in the grated zucchini and sour cream.
- Add cocoa powder, flour, baking soda, baking powder, and salt and mix only until combined. You want to avoid over-mixing as it will create too much gluten in the cake. Fold in chocolate chips.
- Pour batter into a 9 x 13 pan (you may lightly spray it with non-stick cooking spray). Bake for 24-28 minutes or until a toothpick comes out clean when placed in the center of the cake.
- Cool completely and then frost with homemade chocolate buttercream frosting.
Chocolate Buttercream Frosting:
- In a large bowl, cream together butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. May add more heavy cream depending on desired consistency. Spread over cooled cake.
Notes
- Using oil creates a moist texture more consistently than butter in this cake.
- Full-fat sour cream enhances tenderness and fat content in the batter.
- Grate zucchini finely and blot with paper towels to reduce moisture before adding.
- A good quality cocoa powder improves flavor; Callebaut is recommended.
- Use semi-sweet chocolate chips to balance sweetness and chocolate intensity.
- Avoid over-mixing the batter to prevent gluten development and maintain a tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 236mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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