Chocolate Zucchini Cake
Although you can't see or taste it, zucchini gives this triple-chocolate cake its super-moist and tender texture.
Serves12 to 15
Prep30 minutes
Cook28 minutes to 33 minutes
A decadent chocolate cake that also uses up your abundance of zucchini? Yes, it’s possible — and it’s easy to make, too. Although you can’t see or taste it, the summer squash gives this cake its super-moist and tender texture. In fact, my friends couldn’t believe how soft and rich this cake was, and happily helped themselves to seconds and thirds. I had to claw my way in to get some for myself!
A Triple Dose of Chocolate
If you’ve got chocolate-lovers in your life, this cake will win you major brownie points. With cocoa powder and chocolate chips in the batter and a chocolate frosting slathered on top, it packs a triple threat of chocolate flavor. A dash of cinnamon marries perfectly with the chocolate and packs each bite with extra flavor.
Do You Peel Zucchini for Baking?
There’s no need to peel the zucchini for this recipe. Simply grate it on the large holes of a box grater, transfer it to a clean kitchen towel, and press out most of the moisture before adding it to the batter.
Read more: The Best Way to Pick a Great Zucchini
Does Zucchini Cake Need to Be Refrigerated?
Nope! Leftover cake can be covered and stored at cool room temperature for up to three days.
Chocolate Zucchini Cake
Although you can't see or taste it, zucchini gives this triple-chocolate cake its super-moist and tender texture.
Prep time 30 minutes
Cook time 28 minutes to 33 minutes
Serves 12 to 15
Nutritional Info
Ingredients
For the cake:
- 3
large eggs
- 1/2 cup
buttermilk
- 1 stick
plus 1 tablespoon (9 tablespoons) unsalted butter, divided
- 1 pound
zucchini (1 large or 2 medium)
- 1/2 cup
vegetable oil
- 1 tablespoon
vanilla extract
- 2 cups
all-purpose flour
- 1 cup
granulated sugar
- 1/2 cup
unsweetened natural cocoa powder
- 1 1/2 teaspoons
baking soda
- 1 teaspoon
ground cinnamon
- 1 teaspoon
kosher salt
- 3/4 cup
semi-sweet chocolate chips
For the frosting:
- 1 stick
(8 tablespoons) unsalted butter
- 2 cups
powdered sugar
- 1/3 cup
milk
- 1/4 cup
unsweetened natural cocoa powder
Instructions
Make the cake:
Place 3 large eggs and 1/2 cup buttermilk on the counter and let come to room temperature, 40 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan, preferably metal, with 1 tablespoon of the unsalted butter, then line with a parchment paper sling that hangs off the two long sides. Place the remaining 1 stick unsalted butter in a medium microwave-safe bowl and microwave until melted, about 1 minute (or melt on the stovetop and transfer to a medium bowl). Set aside to cool to room temperature.
Grate 1 pound zucchini on the large holes of a box grater (about 2 cups). Transfer to a clean kitchen towel or between a double layer of paper towels. Press out most of the moisture.
Add the eggs, buttermilk, 1/2 cup vegetable oil, and 1 tablespoon vanilla extract to the melted butter and whisk to combine.
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Add the egg mixture and whisk until fully combined.
Add the zucchini and 3/4 cup semi-sweet chocolate chips and gently fold to combine. Pour into the prepared baking pan and smooth the top with a spatula.
Bake until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Meanwhile, place 1 stick unsalted butter for the frosting in a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature until softened.
Place the pan on a wire rack and let cool for 30 minutes. Flip the cake out onto the wire rack and let cool until room temperature, about 30 minutes more. Meanwhile, make the frosting.
Make the frosting:
Beat the softened butter with the whisk attachment on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, gradually beat in 2 cups powdered sugar, 1/3 cup milk, and 1/4 cup unsweetened cocoa powder. Once everything is combined, beat on medium speed until the frosting is thick and creamy, 2 to 3 minutes more. Spread onto the cake.
Recipe Notes
Storage: Leftovers can be covered and stored at cool room temperature up to 3 days.