This Chocolate Zucchini Cake recipe is hands down one of our favorites! It seems weird to put shredded zucchini in a cake, right?! But the cake is incredibly moist (oil, butter and sour cream will do that too!) and the flavor is rich and perfectly chocolatey! You can’t really taste the zucchini, but it makes the cake even more moist and you’re eating veggies… who would’ve thought?! Truly, this chocolate zucchini cake is a 5 star recipe that you have to try! I made the cake into a sheet cake with sprinkles, making it the quintessential birthday cake! I’m really into sheet cakes lately because they’re easy, no fuss and I love serving that perfect square piece of cake with a side of ice cream. It’s classic and conjures up nostalgic memories of my childhood. The frosting is whipped chocolate buttercream and has a creamy, melt-in-your-mouth texture. It’s a recipe I’ve used and trusted for a long time. I have a feeling this cake is going to be requested for many, many years and I have no problem making it for my “zucchini loving” kids! Enjoy!!
Striped napkins are from Anthropologie and my favorite gold and white silverware are from here! The plates are Russel Wright and I found them for a steal at a vintage shop!
Chocolate Zucchini Cake Recipe
Ingredients
Chocolate Zucchini Cake Recipe
- 2 1/2 cups shredded / grated zucchini
- 1/2 cup butter, room temperature
- 3/4 cup vegetable oil
- 2 large eggs
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder, (like Hershey's)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 shot espresso, (or 1 tablespoon espresso powder)
- 2 cups all-purpose flour
- 1/2 cup milk chocolate chips
Chocolate Buttercream Frosting
- 16 tablespoons butter, softened
- 2 1/2 cups confectioners sugar
- 3/4 cup cocoa powder
- 1/3 cup whole milk
- 1 1/2 teaspoons vanilla
- 1 tablespoon brewed coffee
Instructions
Chocolate Zucchini Cake Recipe
- Beat the butter, sugar and oil on high until fully mixed
- Add in eggs one at a time and mix until combined
- Add in sour cream and mix
- Add in baking powder, baking soda, vanilla extract, espresso and salt
- Sift together flour, cocoa powder and beat on low until incorporated
- Stir in shredded zucchini and chocolate chips
- Pour into a sheet pan and bake at 350 degrees for 30 minutes
- Let it cool before frosting
Chocolate Buttercream Frosting
- In an electric mixer, with the paddle attachment, whip the butter and sugar and cocoa powder together until light and fluffy
- Add in the vanilla and espresso and continue whipping
- Slowly add in the whole milk until fully whipped
- Whip on high for a few minutes until light and fluffy
Hi Eden, your chocolate zucchini cake looks amazing!! Can you just double check the recipe – I think the cocoa is missing? I’d love to try make this! Thank you for a lovely site! Simone
Oh thank you Simone!! I updated! Sorry about that!
What size sheet/cake pan?
Hi! A standard 9″ x 13″ rectangular cake pan. I will update the recipe! Thank you!
Wow these look positively divine!
Thank you!
When does the sour cream go in? I made the cake following just the directions and then noticed after that sour cream was in the ingredients list. I forgot about it. I am serving the cake tomorrow and I hope it will still be good. It also took longer than 30 min to bake for me.
I’m so glad I found this recipe, Eden! With all the homegrown Zucchini I’ve been getting from my brother, I have a new recipe to try. I won’t even tell him or his family it has zucchini in it nor my husband and son. 🙂 Thank you! Hope you and all your lads are doing well.
Thank for sharing the recipe, its look so delicious! And can u tell me what size sheet/cake pan?