Description

This Chocolate Zucchini Cake combines rich chocolate flavor with the moisture of zucchini, making it a delightful dessert. Perfect for satisfying your sweet tooth, it’s simple to prepare and loaded with chocolate chips and creamy frosting.

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). Prepare a 9×13-inch cake pan by greasing it and dusting it lightly with flour, or lining it with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well and set aside.
In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
Add the eggs and vanilla extract to the wet ingredients and mix until well combined. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Fold in the shredded zucchini and then stir in the chocolate chips to distribute evenly.
Spread the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack before adding any frosting.

Notes

Make sure to squeeze out excess moisture from zucchini for the best texture.
Store leftover cake in an airtight container at room temperature for up to 3 days.
For even more chocolate flavor, consider using dark chocolate chips.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 355
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg