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.
Ingredients
- 2cupsall-purpose flour,(250g), spoon & leveled
- ¾cupunsweetened natural cocoa powder,63g
- 2tspbaking soda
- ½tspbaking powder
- 1tspespresso powder,optional
- ½tspsalt
- 1cupcanola or vegetable oil,240ml
- 1cupgranulated sugar,200g
- ¾cupbrown sugar,(150g) packed light or dark
- 4large eggs,at room temperature
- ⅓cupsour cream,or plain yogurt (80g), at room temperature
- 2tsppure vanilla extract
- 3cupszucchini,shredded, about 3 medium
- 1cupsemi-sweet chocolate chips,180g
- chocolate frosting,or vanilla frosting
Instructions
-
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.
Recipe Notes
- Cover any leftover cake and store at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Nutrition
- 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
Have your own special recipe to share? Submit Your Recipe Today!
Related Cakes Recipes
Super Moist Vanilla Cake
3-Ingredient Soda Pop Cupcakes
Irish Apple Cake
Total 1 hr
