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Chocolate Zucchini Cake Recipe

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3.8 from 60 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This moist and decadent Chocolate Zucchini Cake combines the rich flavor of cocoa with the freshness of grated zucchini for a perfectly balanced dessert. Layers of fluffy chocolate cake are generously filled and frosted with a silky semi-sweet chocolate buttercream, making it an irresistible treat for any chocolate lover. The addition of espresso powder intensifies the chocolate flavor, while the grated zucchini adds moisture and a subtle texture without overpowering the cake.

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour (360g)
  • 1 cup unsweetened natural cocoa powder (100g)
  • 1 tablespoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons espresso powder (optional)
  • ¾ teaspoon salt
  • 1 ½ cups vegetable oil (354ml)
  • 1 ½ cups granulated sugar (300g)
  • 1 cup light brown sugar, packed (220g)
  • 6 large eggs, room temperature
  • ½ cup sour cream, room temperature (120g)
  • 1 tablespoon vanilla extract
  • 4 ½ cups grated zucchini (about 3 medium zucchini) (475g)
  • 1 ½ cups semi sweet chocolate chips (270g)

Buttercream Ingredients

  • 1 cup semi sweet chocolate chips (180g)
  • ⅔ cup heavy cream, divided (160ml)
  • 5 ½ cups powdered sugar (660g)
  • 1 ½ cups unsalted butter, room temperature (282g)
  • ½ teaspoon salt
  • ⅓ cup unsweetened natural cocoa powder (33g)
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350ºF. Grease three 8-inch cake pans with baking spray or butter and flour. Line the bottoms with parchment rounds and optionally wrap the outside with fabric soaked baking strips to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. Set aside.
  3. Mix Wet Ingredients: In another large bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract. Whisk until the mixture is smooth and well blended.
  4. Add Zucchini: Using a spatula, fold the grated zucchini into the wet ingredients until fully incorporated.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until almost combined; a few dry streaks may remain. Stir in the semi sweet chocolate chips until no dry streaks remain and the chocolate is evenly distributed throughout the batter.
  6. Divide and Bake: Divide the batter evenly among the prepared cake pans, approximately 3⅓ cups (810g) per pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, the centers are springy to the touch, and the sides begin to pull away from the pans.
  7. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely. Remove the parchment paper once cooled.
  8. Melt Chocolate for Buttercream: Place 1 cup of semi sweet chocolate chips and ⅓ cup of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Set aside to cool.
  9. Make Buttercream Base: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and salt on medium speed until light and creamy, about 3 minutes. Sift in the cocoa powder and mix on low speed until combined. Scrape down the sides of the bowl.
  10. Add Powdered Sugar and Cream: With the mixer on low, gradually add the powdered sugar, about 1 cup at a time, alternating with small amounts of the remaining ⅓ cup of heavy cream. After all powdered sugar and cream are incorporated, add the vanilla extract and the cooled melted chocolate.
  11. Beat Buttercream: Increase mixer speed to medium and beat the buttercream for 2 minutes until very light, fluffy, and easy to spread. Set aside 1 cup (approximately 236g) of the frosting in a piping bag fitted with an open star tip (Ateco 869) for decorating.
  12. Assemble the Cake: Place one cooled cake layer on a cake stand or plate. Spread 1 cup of buttercream evenly across the top edge to edge. Repeat with the second layer and buttercream. Place the final cake layer on top, inverted so the surface is even.
  13. Frost the Cake: Spread the remaining buttercream over the top and sides of the cake. For a naked cake look, apply a thicker layer on top and a thinner layer on the sides, then use an offset or bench scraper to remove excess frosting from the sides for a clean finish.
  14. Decorate: Pipe dollops of the reserved buttercream around the top edge of the cake using the star tip to create a decorative border.
  15. Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before slicing to firm up the buttercream, making clean slicing easier. Serve and enjoy!

Notes

  • If espresso powder is not available, you can omit it; it simply enhances the chocolate flavor but is not necessary.
  • Grating the zucchini finely helps the cake remain moist without a strong vegetable texture.
  • Allow ingredients like eggs and sour cream to come to room temperature for best mixing results.
  • Using baking strips around the pans helps prevent domed or cracked cakes by ensuring even baking.
  • For storing, keep the cake refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.
  • You can freeze the cake layers (without frosting) for up to 2 months; thaw completely before frosting and assembling.
  • To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/chocolate-zucchini-cake-recipe/