Chocolate Zucchini Cake: Moist, Rich, and Surprisingly Veggie-Packed

Introduction

When life gives you zucchini, make cake! This Chocolate Zucchini Cake is the perfect way to transform an abundance of summer squash into a moist, rich, and indulgent dessert. The zucchini adds incredible moisture without altering the chocolatey flavor, making it a favorite even among veggie skeptics.

Why I Love This Recipe

This cake combines the deep flavor of chocolate with the subtle moisture of zucchini, resulting in a dessert that’s both decadent and surprisingly light. The layers are complemented by a creamy chocolate buttercream frosting, making it a showstopper for any occasion. Plus, it’s a clever way to sneak some veggies into your dessert!

Ingredients

For the Cake:

• 2 cups plus 2 tbsp (276g) all-purpose flour
• ¾ cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• ½ cup (112g) unsalted butter, melted
• ½ cup (120ml) vegetable oil
• 1 cup granulated sugar
• 1 cup (225g) light brown sugar
• 1½ tsp vanilla extract
• 2 large eggs
• ½ cup (115g) sour cream
• ½ cup (120ml) milk
• ½ cup (120ml) hot water
• 2½ cups (300g) shredded zucchini

For the Chocolate Buttercream:

• 2½ cups (560g) unsalted butter, room temperature
• 6 cups (690g) powdered sugar
• 1 cup (114g) natural unsweetened cocoa powder
• 2 tsp vanilla extract
• 4–5 tbsp (60–75ml) heavy cream
• Pinch of salt
• Mini chocolate chips for decorating (optional)

Swaps and Notes

• Zucchini: No need to peel; just shred and gently squeeze out excess moisture.
• Buttercream: For a different twist, try a cream cheese frosting or a ganache glaze.
• Add-ins: Mix in chocolate chips or nuts for added texture.

Step-by-Step Instructions

1. Prepare the Cake Layers:

• Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper and grease the sides.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a large bowl, mix melted butter, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
• Add eggs and sour cream to the wet mixture and mix until smooth. Then add milk and mix again.
• Gradually add dry ingredients to the wet mixture, mixing just until combined.
• Stir in hot water until the batter is smooth.
• Gently fold in shredded zucchini without overmixing.
• Divide the batter evenly among the prepared pans and bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool in pans for 3–4 minutes, then transfer to wire racks to cool completely.

2. Make the Chocolate Buttercream:

• In a large mixing bowl, beat the butter until smooth.
• Add 3 cups of powdered sugar and the cocoa powder; mix until well combined.
• Add vanilla extract and 3 tablespoons of heavy cream; mix until smooth.
• Add the remaining 3 cups of powdered sugar and a pinch of salt; mix until well combined.
• Add additional heavy cream as needed to achieve desired consistency.

3. Assemble the Cake:

• Level the tops of the cooled cakes if necessary.
• Place the first cake layer on a serving plate and spread about ¾ cup of frosting evenly on top.
• Repeat with the second layer.
• Place the final layer on top and frost the top and sides of the cake.
• For a decorative touch, press mini chocolate chips into the bottom half of the sides and sprinkle some on top.

Tips for Success

• Don’t Overmix: Overmixing can lead to a dense cake. Mix just until ingredients are combined.
• Zucchini Prep: Shred zucchini using the large holes of a box grater and gently squeeze out excess moisture.
• Frosting Consistency: Adjust the amount of heavy cream to achieve a spreadable frosting.

Serving Suggestions & Pairings

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful dessert spread, consider serving alongside:

• These Chocolate Chip Cookie Dough Brownie Bombs
• The Best Peanut Butter Brownies
• This Edible Cookie Dough

Storage & Leftover Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 24 hours.
• Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.

More Recipes You’ll Love

• These No-Bake Peanut Butter Oatmeal Bars
• These Pecan Pie Bars

Final Thoughts

This Chocolate Zucchini Cake is a delightful way to incorporate vegetables into your dessert without compromising on flavor or texture. It’s moist, rich, and sure to be a hit with everyone who tries it. Give it a try and let us know how it turned out for you!