Description
This moist and decadent Chocolate Zucchini Cake combines the richness of cocoa and chocolate chips with the subtle moisture and nutrition from shredded zucchini. Perfectly balanced with a luscious chocolate frosting, this cake is a delightful treat for any occasion, offering a comforting blend of flavors and textures that will satisfy chocolate lovers and vegetable skeptics alike.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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)
Add-ins
- 1 cup chocolate chips
Frosting Ingredients
- 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 of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan or line it with parchment paper to ensure the cake comes out cleanly after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside to combine flavors thoroughly.
- Combine Wet Ingredients: In another bowl, blend the packed brown sugar, vegetable oil, and melted butter until smooth. Beat in the buttermilk, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Incorporate Zucchini and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the shredded zucchini and chocolate chips, ensuring they are evenly distributed without overmixing the batter.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack to maintain moisture.
- Make the Frosting: In a medium mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Add the heavy cream a little at a time until you reach a smooth, spreadable consistency. Mix in the vanilla extract and a pinch of salt to balance the flavors.
- Frost the Cake: Once the cake has completely cooled, spread the chocolate frosting evenly over the top using a spatula or knife. Cut into 15 slices and serve. Store leftovers covered at room temperature or in the refrigerator for best freshness.
Notes
- Lightly squeezing the zucchini helps remove excess moisture so the cake isn’t soggy, but avoid drying it out completely for optimal texture.
- You can replace chocolate chips with chopped nuts or dried fruit according to preference.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- This cake freezes well; wrap it tightly in plastic wrap and foil and thaw before serving.
- Using buttermilk helps tenderize the cake and adds a slight tang that balances the sweetness.
