Chocolate Zucchini Cake
User Reviews
4.7
Chocolate Zucchini Cake
Description
The Chocolate Zucchini Cake mixes dry ingredients including flour, sifted cocoa powder, baking soda, and salt, with a blend of brown sugar, oil, butter, buttermilk, eggs, and vanilla. The shredded zucchini adds moisture without excess liquid, maintaining a soft cake structure. Chocolate chips incorporated into the batter add bursts of melted chocolate texture. Baking in a greased 9x13 pan yields an even bake and tender crumb.
After cooling completely, a chocolate frosting made by beating butter with confectioners’ sugar, cocoa powder, milk, vanilla, and salt is spread atop. This frosting provides a creamy, rich contrast to the cake’s soft texture. The balance of tender cake and smooth frosting highlights the chocolate and subtle vegetable component.
Storing the frosted cake covered at room temperature for up to 3 days preserves freshness. This cake works well as a dessert or snack offering moist chocolate flavor with a hint of natural sweetness and texture from zucchini.
Ingredients
For the chocolate zucchini cake:
- 2 cups all-purpose flour
- 1 cup cocoa powder sifted, unsweetened
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 3/4 cup vegetable oil or canola oil or avocado oil
- 1/4 cup butter cooled to room temperature, melted
- 1/4 cup buttermilk at room temperature
- 3 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract
- 2 cups zucchini shredded
- 1 cup chocolate chips
For the chocolate frosting:
- 1/2 cup unsalted butter at room temperature
- 3 cups confectioners sugar
- 2/3 cup cocoa powder unsweetened
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch 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 frosted cake and keep at room temperature for up to three days to retain its moisture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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