Chocolate Zucchini Cake

The zucchini in this cake makes a very nice moist chocolate zucchini cake. However, there are a few other great ingredients that contribute to making this one of the best chocolate zucchini cakes.

Follow along and make this cake with me!

Start by preheating the oven to 325 degrees F and grease a 9×13 pan.

I have used both a stand mixer and a hand mixer for this part and both worked. Next you will want to make sure the butter is softened and cream it with the oil, and both sugars until it is nice and fluffy. Add your eggs, vanilla, and buttermilk. If you don’t have buttermilk, sub 1/2 cup milk mixed with 1 1/2 tsp vinegar or lemon juice.

In another bowl, mix together your flour, cocoa (I used dark but you could use regular), salt, baking soda, and baking powder. Stir in the chocolate chips.

Add this to the wet ingredients and mix well.

Stir in the shredded zucchini.

After this pour into the pan and bake for approximately 45 minutes or until a toothpick comes out clean.

In the meantime, make the frosting. Mix the sugar, cocoa, milk, corn syrup, butter, and salt in a small saucepan and bring to a boil. Boil for 3 minutes. Then remove it from the heat and allow it to cool.

After it has cooled down, add the icing sugar and vanilla and beat until a nice icing texture. Add more icing sugar if needed. It will be a bit of a sticky icing.

Pour it over the cake while the cake is still warm but not when it is too hot. You don’t want the icing to just completely melt into the cake.

Enjoy this chocolate zucchini cake just like this or with a side of ice cream and fresh peaches!

Chocolate Zucchini Cake

Recipe by trishamartin07Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

430

kcal

A delicious, fudgy, moist and quick to make cake for any occasion.

Ingredients

• Cake

• 1/2 cup butter, softened

• 1/4 cup vegetable oil

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 tsp vanilla

• 1/2 cup buttermilk or sub 1/2 cup milk + 1 1/2 tsp vinegar or lemon juice

• 1 1/2 cups flour

• 1/4 tsp salt

• 1/3 cup dark cocoa powder (regular cocoa powder will work)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 cup chocolate chips

• 2 cups zucchini

• Icing

• 1/2 cup white sugar

• 2 Tbsp cocoa

• 1/4 cup milk

• 1 Tbsp corn syrup

• 2 Tbsp butter

• dash of salt

• 1/2 cup powdered sugar

• 1/2 tsp vanilla

Directions

• Cake
• Preheat oven to 325 F and grease a 9×13 pan.
• Cream together the butter, oil, and sugars until fluffy. Add the eggs, vanilla, and buttermilk and mix on low until combined.
• In another bowl, mix together the flour, cocoa, salt, baking soda, and baking powder. Stir in chocolate chips.
• Add the dry ingredients to the wet ingredients and beat to combine.
• Stir in shredded zucchini.
• Pour into the pan and bake for 45 minutes or until toothpick inserted into the center comes out clean.
• Icing
• While cake is baking, make icing. Mix sugar, cocoa, milk, corn syrup, butter, and salt in a saucepan and bring to a boil. Boil for three minutes.
• Remove from heat and allow to cool.
• Beat icing sugar and vanilla into the cooled mixture. Add more icing sugar if needed to reach desired icing texture. Pour frosting over cake while still warm.