Description

This decadent Chocolate Zucchini Cake combines moist, tender cake layers with the rich depth of cocoa and the subtle moisture of shredded zucchini. Finished with a smooth, creamy chocolate buttercream frosting, it’s a perfect dessert that sneaks in some vegetable goodness without compromising on flavor or texture. Ideal for celebrations or a special treat, this cake is sure to delight chocolate lovers and those looking for a unique, luscious dessert.

Ingredients

Cake:

2 cups (250g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
2 teaspoons vanilla bean paste
3 cups (about 360g) shredded zucchini (lightly blotted)
1 cup (180g) semi-sweet chocolate chips (regular or mini)

Buttercream Frosting:

1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
1/4 teaspoon salt
1 teaspoon vanilla bean paste
Optional for decoration: chocolate chips and/or chocolate sprinkles

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line each with parchment paper rounds, then grease the parchment. This ensures the cakes release cleanly after baking.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder if using, and salt until evenly mixed.
Mix Wet Ingredients: In another large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla bean paste together until fully combined.
Add Zucchini and Dry Ingredients to Wet: Stir in the shredded zucchini into the wet mixture until well incorporated. Gradually add the dry ingredients to the batter and beat on medium speed until completely combined. Fold in the semi-sweet chocolate chips gently. The batter will be slightly thick.
Fill Pans and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
Cool Cakes: Place the baked cakes on a cooling rack and let them cool in the pans for 1 hour. Then, remove the cakes from the pans and parchment, placing them directly on the rack to cool completely before frosting.
Prepare Buttercream Frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla bean paste. Beat on low for 30 seconds, then increase to high speed and beat until smooth and creamy. Adjust consistency by adding more confectioners’ sugar or cream as needed, taste and add another pinch of salt if desired.
Level Cake Layers: Using a large serrated knife, slice a thin layer off the tops of the cooled cakes to create flat surfaces. Discard or use the trimmings as desired.
Assemble and Frost: Place one cake layer on a cake stand or serving plate. Spread a heaping cup of frosting evenly over the top. Place the second layer on top and spread the remaining frosting on the top and sides. Pipe any leftover frosting for decoration, and optionally decorate with chocolate chips or sprinkles.
Store: Cover leftover cake and store at room temperature for up to 2 days or refrigerate for up to 5 days to keep fresh.

Notes

Lightly blot shredded zucchini with a kitchen towel or paper towels to remove excess moisture before adding to the batter to avoid a soggy cake.
Espresso powder enhances the chocolate flavor but can be omitted if desired.
Using parchment paper rounds makes it easier to remove cakes cleanly from pans.
Buttercream frosting consistency can be adjusted with additional confectioners’ sugar or cream, depending on your preference.
Let cakes cool completely before frosting to prevent frosting from melting.

Prep Time: 30 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American