Description

This Chocolate Zucchini Cake is a delightful blend of chocolatey goodness and hidden vegetables, made with fresh zucchini, rich cocoa, and a moist texture that’s simply irresistible. Perfect for a sweet treat or dessert at any gathering.

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
¾ cup (63g) natural unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup (113g) unsalted butter, melted
½ cup (118ml) vegetable oil
1 cup (198g) granulated sugar
1 cup (213g) brown sugar
3 large eggs
1 tsp vanilla extract
1 cup (236ml) buttermilk
½ cup (118ml) hot tap water
3 cups (360g) shredded zucchini, blotted
2 cups (452g) unsalted butter, room temperature
1 cup (84g) unsweetened natural cocoa powder
4–5 cups (454-567g) powdered sugar
3–4 tbsp heavy cream
¼ tsp salt
1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (177°C) and prepare two or three 8-inch or 9-inch round cake pans by greasing them lightly and lining the bottoms with parchment paper.
Shred zucchini using a box grater to obtain 3 cups (roughly 360g). Spread it on paper towels and gently blot to remove excess moisture without squeezing it dry.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt before setting aside.
In another bowl, mix the melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Gradually mix half of the dry ingredients into the wet mixture, followed by half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk followed by hot tap water, mixing until smooth without overmixing.
Fold in the blotted shredded zucchini evenly into the batter.
Divide the batter between prepared pans, approximately 3¼ cups per pan for 2 pans, or a little over 2 cups for 3 pans.
Bake for 30-40 minutes for 2 pans, or 25-35 minutes for 3 pans, until a toothpick inserted in the center comes out with moist crumbs.
Let the cakes cool in pans for 20-30 minutes, then run a knife around edges and turn out onto wire racks to cool completely before frosting.

Notes

Ensure to blot the shredded zucchini thoroughly to avoid excess moisture in the cake.
For a richer flavor, consider adding chocolate chips to the batter before baking.
This cake can be frosted with chocolate ganache or cream cheese frosting for an extra indulgent treat.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 80mg