Amazing Chocolate Zucchini Cake Recipe

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chocolate zucchini cake

This moist and rich chocolate zucchini cake is topped with a delicious chocolate cream cheese frosting, offering a delightful way to enjoy a classic dessert with a hidden vegetable.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 12 slices

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 2 cups g all-purpose flour (250g) (spooned & leveled)
• 3/4 cup g unsweetened natural cocoa powder (62g)
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon espresso powder (optional)
• 1/2 teaspoon salt
• 1 cup ml canola or vegetable oil (240ml)
• 1 cup g granulated sugar (200g)
• 3/4 cup g packed light or dark brown sugar (150g)
• 4 large eggs at room temperature
• 1/3 cup g sour cream or plain yogurt (80g), at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups g shredded zucchini (about 360g) (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.)
• 1 cup g semi-sweet chocolate chips (180g) (regular or mini)

Chocolate Cream Cheese Frosting

• 1 and 1/4 cups g unsalted butter (282g), softened to room temperature
• 3 and 1/2 cups g confectioners' sugar (420g)
• 3/4 cup g unsweetened cocoa powder (62g) (natural or Dutch-process)
• 3–5 Tablespoons ml heavy cream (45–75ml) (or half-and-half or whole milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

Optional for decoration

• chocolate chips and/or chocolate sprinkles

Equipment

• Oven
• Two 9-inch round cake pans
• Parchment paper
• Large bowls
• Handheld or stand mixer
• Paddle attachment
• Cooling rack
• Large serrated knife
• Cake stand, turntable, or serving plate
• Wilton 1M tip (optional)

Method

 

Preparation

1. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper for easy release.
2. Whisk dry cake ingredients in one large bowl. In a separate large bowl, beat oil, sugars, eggs, sour cream, and vanilla together until combined, then mix in the shredded zucchini. Add the dry ingredients to the wet mixture and beat until just combined, then fold in the chocolate chips.
3. Pour batter evenly into the prepared cake pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
4. Set the cakes on a cooling rack and let them cool in the pans for 1 hour. After an hour, remove the cakes from the pans, discard the parchment, and let them cool completely on the rack before frosting.

Chocolate Cream Cheese Frosting

1. In a large bowl with a mixer, beat softened butter until creamy (about 2 minutes). Add confectioners’ sugar, cocoa powder, 3 tablespoons of cream, salt, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat until smooth and creamy. Adjust consistency by adding more sugar/cocoa or cream as needed, and taste for salt.

Assembly and Storage

1. Using a serrated knife, slice a thin layer off the tops of the cooled cakes to create a flat surface. Place one cake layer on your serving plate, cover with a heaping cup of frosting, then top with the second cake layer. Spread the remaining frosting over the top and sides, and decorate with chocolate sprinkles or chips if desired.
2. Cover leftover cake and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Parchment paper helps cakes seamlessly release from pans. Lightly blot shredded zucchini to remove excess moisture. Cakes must be completely cool before frosting and assembling. Adjust frosting consistency with more confectioners' sugar/cocoa powder (if too thin) or cream (if too thick). Add an extra pinch of salt to the frosting if desired. Leftover cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.