Chocolate Zucchini Cake Recipe

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

The chocolate cake with hidden veggies!

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Course: Dessert

Cuisine: American

Keyword: chocolate and zucchini cake recipe, chocolate sheet cake recipe, frosted sheet cake recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 16

Calories: 548

Author: Eden

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

Nutrition

Nutrition Facts

Chocolate Zucchini Cake Recipe

Amount Per Serving

Calories 548 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 22g138%

Cholesterol 77mg26%

Sodium 320mg14%

Potassium 279mg8%

Carbohydrates 66g22%

Fiber 4g17%

Sugar 49g54%

Protein 5g10%

Vitamin A 705IU14%

Vitamin C 6.7mg8%

Calcium 53mg5%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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