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Chocolate Zucchini Cake

A moist, two-layer chocolate cake made with shredded zucchini and finished with a rich chocolate buttercream frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups 250 g all-purpose flour
  • ¾ cup 62 g unsweetened natural cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp espresso powder optional
  • ½ tsp salt
  • 1 cup 240 ml canola or vegetable oil
  • 1 cup 200 g granulated sugar
  • ¾ cup 150 g packed brown sugar
  • 4 large eggs room temperature
  • ⅓ cup 80 g sour cream or plain yoghurt, room temperature
  • 2 tsp pure vanilla extract
  • 3 cups 360 g shredded zucchini, lightly blotted
  • 1 cup 180 g semi-sweet chocolate chips
For the Chocolate Buttercream Frosting
  • 1¼ cups 282 g unsalted butter, softened
  • 3½ cups 420 g confectioners' sugar
  • ¾ cup 62 g unsweetened cocoa powder
  • 3 –5 tbsp heavy cream 45–75 ml , room temperature
  • ¼ tsp salt
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment rounds, then grease the parchment.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a bowl. Set aside.
  3. In a separate large bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until combined.
  4. Add the shredded zucchini to the wet ingredients and mix until evenly incorporated.
  5. Add the dry ingredients to the wet ingredients and mix on medium speed until just combined.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 28–32 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool the cakes in their pans for 1 hour, then transfer to a wire rack to cool completely.
  10. For the frosting, beat the softened butter on its own for about 2 minutes until smooth.
  11. Add the confectioners' sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract.
  12. Beat on low speed for 30 seconds, then increase to high speed until light and fluffy. Add more cream as needed for a smooth, spreadable consistency.
  13. Level the tops of both cake layers if needed. Place the first layer on a cake stand and spread about 1 cup of frosting evenly over the top.
  14. Add the second layer, then frost the top and sides of the cake.

Notes

  • Blot the shredded zucchini lightly with a towel; do not squeeze out too much moisture, since it is what keeps the cake so tender.
  • Store covered at room temperature up to 2 days, or refrigerated up to 5 days.
  • Can be baked as a sheet cake in a 9x13-inch pan (45+ minutes) or as 24–30 cupcakes (18–22 minutes).
  • Bring refrigerated cake to room temperature before serving for the best texture.