Description
A moist and delicious chocolate zucchini cake that combines rich cocoa flavors with the subtle freshness of shredded zucchini. Topped with a creamy chocolate frosting, this cake is perfect for dessert or special occasions, offering a delightful way to sneak in some veggies while indulging in a sweet treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup melted butter (slightly cooled)
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (lightly squeezed to remove excess moisture, but not dry)
- 1 cup chocolate chips
Chocolate Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream (or as needed)
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In another bowl, whisk together the brown sugar, vegetable oil, melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
- Incorporate zucchini and chocolate chips: Fold the shredded zucchini and chocolate chips into the wet mixture gently to distribute evenly.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
- Pour and bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla extract, a pinch of salt, and heavy cream little by little until the frosting reaches a spreadable consistency.
- Assemble the cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake evenly.
- Serve: Slice and enjoy your rich and moist chocolate zucchini cake with a delightful chocolate frosting topping.
Notes
- Ensure zucchini is lightly squeezed but not fully dried to maintain moisture in the cake.
- Use fresh eggs and buttermilk for best flavor and texture.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated up to a week.
- For a vegan option, substitute eggs and butter with plant-based alternatives and use a non-dairy milk in place of buttermilk.
- Adding chocolate chips enhances the chocolate flavor and adds texture.
