Description

This Chocolate Zucchini Cake combines the rich taste of chocolate with the subtle moisture of zucchini, creating an irresistible dessert that’s easy to make. Perfect for any occasion, this cake is sure to delight chocolate lovers and veggie skeptics alike!

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). Grease a 9×13-inch cake pan and dust it lightly with flour or line it with parchment paper.
In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
Add the eggs and vanilla to the wet mixture, mixing until combined. Gradually stir in the dry mixture until just combined.
Fold in the shredded zucchini and stir in the chocolate chips until evenly distributed.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean or with a few crumbs.
Let the cake cool completely in the pan on a wire rack before frosting.

Notes

Make sure to squeeze excess moisture from the zucchini to prevent the cake from becoming too wet.
You can substitute the buttermilk with plain yogurt or regular milk if preferred.
For added richness, top the cake with a chocolate ganache or cream cheese frosting.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg