How To Make Chocolate Zucchini Cake
All thanks to zucchini, this chocolate zucchini cake turns into a luxuriously rich and super moist chocolate cake dessert you’ll ever made.
Preheat oven to 350 degrees F.
Grease two 9 by 2 inch cake pans. Set aside.
Make the cake:
Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl.
In another large bowl using a handheld mixer fitted, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined.
Pour into dry ingredients and beat on medium speed until completely combined.
Beat in the chocolate chips. Batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 25 to 32 minutes or until the cakes are baked through.
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Assemble and frost:
First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides.
Pipe any leftover frosting on top. Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
- Cover any leftover cake and store at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
- Calories: 464.82kcal
- Fat: 26.88g
- Saturated Fat: 5.52g
- Trans Fat: 0.15g
- Monounsaturated Fat: 16.08g
- Polyunsaturated Fat: 3.84g
- Carbohydrates: 55.18g
- Fiber: 3.71g
- Sugar: 34.54g
- Protein: 6.42g
- Cholesterol: 65.32mg
- Sodium: 328.24mg
- Calcium: 57.87mg
- Potassium: 283.67mg
- Iron: 2.68mg
- Vitamin A: 41.01µg
- Vitamin C: 5.61mg