Go Back
functional image chocolate cake zucchini chocolate buttercream frosting chocolate zucchini cake
Heather Wolf

Chocolate Zucchini Cake

5 from 2 votes
Just when you think chocolate cake couldn't get any better, Chocolate Cake + Zucchini adds another level of deliciousness. Packed with moisture-rich zucchini, this heavenly cake is frosted with a thick layer of chocolate buttercream and bakes up perfectly every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cool 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

Chocolate Cake
  • 2 1/4 cups all-purpose flour unbleached
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt fine
  • 1 tsp espresso powder
  • 1 cup olive oil
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 4 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 2 tsp vanilla extract pure
  • 3 cups shredded zucchini
  • 1 cup chocolate chips
Chocolate Frosting
  • 1 1/2 cups unsalted butter room temperature
  • 3 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp vanilla extract pure
  • 1/4 cup heavy cream room temperature
  • 1/8 tsp sea salt fine
  • 1/4 cup chopped chocolate

Method
 

Chocolate Cake
  1. Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick spray. Set aside.
  2. In a large mixing bowl, sift together dry ingredients: flour, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
  3. In a separate bowl, use an electric mixer to beat together oil and both sugars.
  4. Add eggs, one at a time, beating after each addition until well incorporated.
  5. Beat in sour cream, vanilla and grated zucchini until combined.
  6. Gradually add dry ingredients to wet, beating on medium speed until just combined. Do not overmix.
  7. Add chocolate chips, stirring with a wooden spoon until evenly distributed.
  8. Pour batter into prepared baking pan and bake for 45 minutes. Cake is done when a tester inserted into the center comes out clean.
  9. Place baking pan on a wire rack to cool completely, approximately 2 hours, before frosting with chocolate buttercream.
Chocolate Frosting
  1. Beat butter with an electric mixer on medium speed until creamy and smooth, approximately 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
  2. Add powdered sugar, cocoa powder, vanilla, heavy cream and salt beating on low until incorporated then increase speed to high and beat until fluffy, approximately 2 minutes.
Assembly and Storage
  1. Frost cake with buttercream then top with chopped chocolate if desired.
  2. For pristine slices, clean knife blade with hot water in between cuts.
  3. Cake will keep covered at room temperature up to 3 days or refrigerated up to 5 days.