Chocolate-Zucchini Cake

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Servings: 12 Difficulty: Advanced
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A moist, rich chocolate cake hidden with shredded zucchini for extra tenderness.
Chocolate-Zucchini Cake recipe image
Chocolate-Zucchini Cake recipe image
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Chocolate-Zucchini Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1559.4

Description

This Chocolate-Zucchini Cake is the ultimate comfort dessert that hides healthy vegetables in every bite. The finely shredded zucchini keeps the crumb incredibly moist and tender, while the cocoa powder delivers a deep, satisfying chocolate flavor. It pairs perfectly with the creamy, velvety chocolate butter frosting that coats the layers. This recipe is perfect for summer garden gluts or any time you crave a decadent treat without feeling too heavy. Its a crowd-pleaser for family gatherings, potlucks, or simply a special weekend baking project. The combination of spices, vanilla, and nuts adds complexity, making it a memorable way to end a meal.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease and lightly flour two 9-inch round baking pans; set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, beat the butter or margarine with an electric mixer on medium speed for 30 seconds until softened.
  4. Add sugar, cooking oil, and vanilla to the butter; beat until well combined and smooth.
  5. Add eggs one at a time, beating for 1 minute after each addition until fully incorporated.
  6. Add the sour cream and beat until just combined.
  7. Gradually add the dry ingredient mixture to the wet mixture, beating on low speed until just combined. Do not overmix.
  8. Gently fold in the finely shredded zucchini using a spatula until evenly distributed.
  9. Divide the batter evenly between the two prepared pans.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  11. Place cakes on wire racks and let cool in pans for 10 minutes.
  12. Remove cakes from pans and allow them to cool completely on the racks before frosting.
  13. While cakes cool, prepare the frosting: In a bowl, beat 1/3 cup butter and 1/2 cup unsweetened cocoa powder until fluffy.
  14. Gradually add 2 cups sifted powdered sugar, beating well. Slowly beat in 1/4 cup milk and 1 1/2 teaspoons vanilla.
  15. Beat in additional powdered sugar if needed, along with more milk, to reach a smooth, spreading consistency.
  16. Place one cake layer on a serving plate. Spread with a generous layer of the chocolate butter frosting.
  17. Sprinkle half of the miniature semisweet chocolate pieces and chopped nuts over the frosting.
  18. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
  19. Sprinkle the remaining chocolate pieces and nuts over the top and sides of the cake.
  20. Serve immediately or store in the refrigerator until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1559.4kcal
% Daily Value *
Total Fat 63.1g98%
Saturated Fat 17.0g85%
Cholesterol 109.2mg37%
Sodium 537.6mg23%
Total Carbohydrate 234.5g79%
Dietary Fiber 10.6g43%
Sugars 110.1g
Protein 23.7g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, zucchini, cake, dessert, baking, moist, cocoa, frosting, layer cake, vegetable cake, summer baking, chocolate buttercream, homemade, comfort food, potluck
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