Description
Indulge in a decadent treat with our Chocolate Zucchini Cake recipe. Discover how to create a moist and flavorful dessert that’s perfect for any occasion. Click here to learn more!
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (62 g) unsweetened natural cocoa powder
- 2 teaspoon (10 ml) s baking soda
- 1/2 teaspoon (3 ml) baking powder
- 1 teaspoon (5 ml) espresso powder (optional )
- 1/2 teaspoon (3 ml) salt
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 3/4 cup (150 g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 g) plain yogurt, at room temperature
- 2 teaspoon (10 ml) s pure vanilla extract
- 3 cup (720 ml) s (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb (454 g).)
- 1 cup (180 g) semi-sweet chocolate chips (regular or mini)
- 1 and 1/4 cups (282 g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420 g) confectioners’ sugar
- 3/4 cup (62 g) unsweetened cocoa powder (natural or Dutch-process)
- 3–5 tablespoon (75 ml) s (45–75 ml) heavy cream (or half-and-half or whole milk), at room temperature
- 1/4 teaspoon (1 ml) salt
- 1 teaspoon (5 ml) pure vanilla extract
- Optional for decoration: chocolate chips and/or chocolate sprinkles
Instructions
- Set your oven to 350°F (177°C) and prepare two 9-inch round baking tins by coating them with grease. Place parchment paper at the bottom, then apply grease on the parchment too. This will ensure the cakes come out smoothly.
- For the cake preparation: In a big bowl, combine the flour, cocoa powder, both baking agents, espresso powder if you want, and salt. In a separate big bowl, using a hand or stand mixer with a paddle, blend the oil, both sugars, eggs, yogurt, and vanilla until mixed well. Stir in the zucchini until it’s well incorporated. Gradually mix the dry ingredients into the wet mixture, beating at a medium pace until it’s fully blended. Gently fold in the chocolate chips. The mixture will be somewhat thick.
- Distribute the batter evenly into the prepared baking tins. Cook for approximately 28–32 minutes or until the cakes are thoroughly baked. To verify if they’re done, gently press the top of the cake with your finger—if it springs back, it’s ready. Alternatively, insert a toothpick into the middle—if it comes out clean, it’s baked.
- Place the cakes on a wire rack to cool for an hour while still in their pans. After an hour, take the cakes out of the pans, discard the parchment, and let them finish cooling on the rack. Ensure the cakes are fully cooled before you start frosting and assembling them.
- To make the frosting: Use a hand or stand mixer with a paddle to beat the butter at medium speed until it’s creamy, roughly 2 minutes. Add the powdered sugar, cocoa powder, 3 tablespoons of cream, salt, and vanilla. Start beating on low for 30 seconds, then gradually increase to high speed and beat until the mixture is smooth and creamy, being careful not to overbeat. If the frosting is too thin, add an additional 1/4 cup of powdered sugar or cocoa powder, or if it’s too thick, add 1–2 more tablespoons of cream. Taste and add a pinch more salt if needed.
- To put together and decorate the cake: First, use a large serrated knife to trim a thin layer from the tops of the cakes to level them. Discard or use the scraps as a topping for ice cream. Place one cake layer on a cake stand, turntable, or serving plate. Spread a generous amount of frosting over the top. Add the second cake layer and cover the top and sides with the remaining frosting. Pipe any leftover frosting on top using a pastry tip like Wilton 1M. Optionally, adorn with chocolate sprinkles or chips. Cut and enjoy.
- Store any leftover cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Notes
- Blot the zucchini well before adding it to the batter to prevent the cake from becoming soggy.
- Adjust the frosting consistency by adding more powdered sugar or cocoa powder if too thin, or cream if too thick.
- Ensure the cakes are completely cooled before frosting and assembling to avoid melting. Trim cake tops for a professional finish.