Description
An incredibly moist and decadent chocolate zucchini cake topped with a rich, scratch-made chocolate buttercream frosting.
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, room temperature
1/3 cup (80g) sour cream or plain yogurt, room temperature
2 teaspoons pure vanilla extract
3 cups (about 360g) shredded zucchini (lightly blotted)
1 cup (180g) semi-sweet chocolate chips
Chocolate Buttercream:
1 and 1/4 cups (282g) unsalted butter, softened
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder
3–5 Tablespoons heavy cream (or milk)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Optional: chocolate chips/sprinkles
Instructions
1. Preheat oven to 350°F (177°C) and grease a 9×13-inch baking pan.
2. Whisk the flour, natural cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl.
3. In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the shredded zucchini and chocolate chips.
5. Pour into the prepared pan and bake for 35 to 40 minutes; cool completely.
6. Beat softened butter, confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract until fluffy, then frost the cooled cake.
Notes
Lightly blot your grated zucchini with a paper towel before measuring to remove excess water. Ensure eggs and sour cream are at room temperature for a smooth cake batter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 42g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 25g
- Unsaturated Fat: 25g
- Trans Fat: 25g
- Protein: 5g