Description

This Chocolate Zucchini Cake is a delightful blend of rich chocolate flavor and moistness from zucchini. With easy prep and quick baking, this delicious cake is a must-try for any dessert lover looking for a homemade treat.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/4 cup melted butter slightly cooled
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini lightly squeezed to remove excess moisture, but not dry
1 cup chocolate chips
1 cup unsalted butter softened
3 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup heavy cream or as needed
1 teaspoon vanilla extract
pinch salt

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×13-inch cake pan by greasing it and dusting with flour, or line it with parchment paper.
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt thoroughly, then set aside.
In a large mixing bowl, whisk the brown sugar, vegetable oil, melted butter, and buttermilk until smooth and well blended.
Add the eggs and vanilla to the wet mixture, mixing until combined. Gently fold in the dry mixture until just blended.
Fold in the shredded zucchini and then stir in the chocolate chips evenly.
Spread the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean or with moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Notes

Make sure to squeeze out excess moisture from the zucchini for a better texture.
You can substitute the buttermilk with plain yogurt if you don’t have it on hand.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 330
Sugar: 33g
Sodium: 200mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg