Description
This super rich and moist chocolate zucchini cake is topped with the best homemade chocolate buttercream—you won’t even taste the vegetables! Perfect for parties, celebrations, or indulgent family desserts.
Ingredients
For the Cake:
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2 cups (250g) all-purpose flour (spooned & leveled)
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3/4 cup (62g) unsweetened cocoa powder
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2 tsp baking soda
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1/2 tsp baking powder
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1 tsp espresso powder (optional)
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1/2 tsp salt
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1 cup (240ml) canola or vegetable oil
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1 cup (200g) granulated sugar
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3/4 cup (150g) packed brown sugar
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4 large eggs (room temp)
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1/3 cup (80g) sour cream or plain yogurt (room temp)
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2 tsp vanilla extract
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3 cups (360g) shredded zucchini (lightly blotted)
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1 cup (180g) semi-sweet chocolate chips
For the Chocolate Buttercream:
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1 1/4 cups (282g) unsalted butter (softened)
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3 1/2 cups (420g) confectioners’ sugar
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3/4 cup (62g) cocoa powder
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3–5 tbsp (45–75ml) heavy cream or whole milk
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1/4 tsp salt
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1 tsp vanilla extract
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Optional: chocolate chips or sprinkles for garnish
Instructions
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Prep the Oven & Pans:
Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. -
Mix Wet Ingredients:
In another large bowl, beat oil, both sugars, eggs, sour cream, and vanilla until smooth. Stir in zucchini. -
Combine & Fold:
Gradually add dry ingredients to the wet mixture and mix until fully combined. Fold in chocolate chips. -
Bake:
Divide the batter between pans and bake for 28–32 minutes. Cool in pans for 1 hour, then transfer to a rack to cool completely. -
Make Buttercream:
Beat butter until creamy. Add sugar, cocoa, 3 tbsp cream, salt, and vanilla. Beat until smooth and fluffy, adjusting consistency as needed.
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Assemble & Frost:
Level the cakes if needed. Spread frosting between layers, then over the top and sides. Garnish with chocolate chips or sprinkles.
Notes
- Room temperature: Up to 2 days (covered)
- Refrigerator: Up to 5 days
- Freezer: Wrap unfrosted layers and freeze up to 2 months
- Prep Time: 25 minutes
- Cook Time: 30 minutes