Chocolate Zucchini Cake
This super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with a decadent chocolate fudge frosting. Made with 3 cups of shredded zucchini (that you can't taste!), this is the most decadent way to eat your greens and the best chocolate cake you'll make all year.
Equipment
- Box Grater: To shred the zucchini. A food processor with a shredding disc is a great time-saver.
- Electric Mixer: A stand mixer or a powerful handheld mixer is necessary for the thick batter and fluffy frosting.
- Two 9-inch Round Cake Pans: For a classic layer cake.
- Note: You can also use one 9x13-inch pan to make a single-layer sheet cake (the bake time will be longer).
- Parchment Paper: Non-negotiable. This is the secret to guaranteeing your cakes release perfectly from the pans.
- Wire Cooling Rack: Absolutely essential for cooling the cakes properly and preventing soggy bottoms.
- Offset Spatula: The best and easiest tool for applying a smooth, even layer of frosting.
- Piping Bag & Large Star Tip (e.g., Wilton 1M): Optional, but needed if you want to create the decorative piped border on top.
Ingredients
For the Chocolate Zucchini Cake:
- 2 cups 250g All-Purpose Flour, spooned and leveled
- 3/4 cup 62g Natural Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Espresso Powder optional but highly recommended
- 1/2 tsp Salt
- 1 cup 240ml Canola or Vegetable Oil
- 1 cup 200g Granulated Sugar
- 3/4 cup 150g Packed Light or Dark Brown Sugar
- 4 large Eggs at room temperature
- 1/3 cup 80g Sour Cream or Full-Fat Plain Yogurt, at room temperature
- 2 tsp Pure Vanilla Extract
- 3 cups approx. 360g Shredded Zucchini (from 2 medium), lightly blotted, see notes
- 1 cup 180g Semi-Sweet Chocolate Chips
For the Chocolate Fudge Frosting:
- 1¼ cups 2.5 sticks or 282g Unsalted Butter, softened to room temperature
- 3½ cups 420g Confectioners’ Sugar, sifted
- 3/4 cup 62g Natural or Dutch-Process Cocoa Powder, sifted
- 3 –5 Tbsp 45–75ml Heavy Cream or Whole Milk, at room temperature
- 1/4 tsp Salt
- 1 tsp Pure Vanilla Extract
Instructions
- Preheat & Prep Pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment. This guarantees the cakes release perfectly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate large bowl, use a stand mixer or handheld mixer to beat the oil, granulated sugar, and brown sugar together. Add the room temperature eggs one at a time, then beat in the sour cream and vanilla extract until just combined.
- Add Zucchini: Gently stir the shredded and blotted zucchini into the wet ingredients.
- Combine Wet & Dry: Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. Do not overmix. Use a spatula to scrape the bottom and sides of the bowl, then gently fold in the chocolate chips. The batter will be thick.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with moist crumbs, and the top of the cake springs back when gently touched.
- Cool Completely: Let the cakes cool in the pans on a wire rack for at least 1 hour. Then, invert the cakes onto the rack, remove the parchment paper, and let them cool completely before frosting (at least another hour).
- Make the Frosting: In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Add the sifted confectioners' sugar and cocoa powder, 3 Tbsp of cream, salt, and vanilla. Mix on low speed until combined, then increase to high and beat for 2-3 minutes until smooth and fluffy. Add more cream, 1 Tbsp at a time, if it's too thick.
- Assemble: Level the tops of the cooled cakes with a serrated knife if needed. Place one layer on a cake stand and top with about 1.5 cups of frosting. Add the second layer and frost the top and sides with the remaining frosting. Decorate with extra chocolate chips or sprinkles if desired.
Notes
- Zucchini Prep is Key: Shred zucchini on the medium holes of a box grater. Spread it on a paper towel and gently pat the top with another towel. Do not wring it out or squeeze it hard. You only want to remove the excess surface moisture, not all the water inside that makes this cake so moist.
- Pan Size Variations: 9x13 Inch Sheet Cake: Pour all batter into a greased 9x13 inch pan. Bake for 45-50 minutes.
- Cupcakes: This recipe makes 24-30 cupcakes. Fill liners 2/3 full and bake for 18-22 minutes.
- Make-Ahead & Storage: The cake layers can be baked, cooled, and wrapped tightly in plastic wrap at room temperature for up to 2 days. The frosted cake can be stored covered at room temperature for 2 days or in the refrigerator for up to 5 days. It tastes best at room temperature.
- Freezing: Both the unfrosted layers and the fully frosted cake freeze beautifully for up to 3 months. Thaw overnight in the refrigerator.
- Mix-in Variations: Feel free to substitute half of the chocolate chips for 1 cup of chopped toasted walnuts or pecans for a delicious crunch.
Tried this recipe?Let us know how it was!