Chocolate Zucchini Cake Recipe
The chocolate cake with hidden veggies!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16
Calories: 548kcal
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
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
Calories: 548kcal | Carbohydrates: 66g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 77mg | Sodium: 320mg | Potassium: 279mg | Fiber: 4g | Sugar: 49g | Vitamin A: 705IU | Vitamin C: 6.7mg | Calcium: 53mg | Iron: 2.2mg