Chocolate Zucchini Cake Recipe

 

Ingredients:

For the Cake:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder (optional but enhances chocolate flavor)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ¾ cup (180ml) vegetable oil or melted butter
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
  • 2 medium zucchinis, grated (about 2 cups, packed; no need to peel)
  • 1 cup (170g) semi-sweet chocolate chips

For the Chocolate Frosting:

  • ½ cup (115g) unsalted butter, softened
  • ⅔ cup (55g) unsweetened cocoa powder
  • 2½ cups (300g) powdered sugar
  • ¼ cup (60ml) milk (more as needed)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. Prepare Dry Ingredients:
    In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
  3. Mix Wet Ingredients:
    In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and creamy. Stir in buttermilk.
  4. Combine:
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated zucchini and chocolate chips.
  5. Bake:
    Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  6. Cool:
    Allow the cake to cool completely before frosting.

For the Frosting:

  1. Beat softened butter until creamy. Add cocoa powder and beat until combined.
  2. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy.
  3. Stir in vanilla and a pinch of salt.
  4. Spread frosting generously over cooled cake.

Optional: Sprinkle with extra chocolate chips or shaved chocolate on top.

 

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