Chocolate Zucchini Cake

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This super moist and fudge-like chocolate zucchini cake is made with 2 cups of shredded zucchini—that you can't even taste! Truly the most decadent way to eat your greens and on the menu all summer long.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 543kcal

Author: Christina

Ingredients

Zucchini Cake

6 Tablespoons unsalted butter melted
¼ cup canola oil
1 ½ cups light brown sugar packed
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
⅓ cup milk
2 ounces semi-sweet baking chocolate bar
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 medium zucchini shredded, about 2 cups

Chocolate Frosting

2 ½ cups semi-sweet chocolate chips
1 cup heavy cream

Instructions

Preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper rounds for easy release, then grease with non-stick baking spray.
Make the cake: In a large bowl, whisk the butter, oil, sugar, eggs, sour cream, melted baking chocolate, and vanilla together until combined. Then, whisk in the milk. Add the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until completely combined. Fold in the shredded zucchini until just combined.
Pour the batter evenly into the two cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, lightly press the top of the cake with your finger—if it bounces back instead of leaving an indent, then the cake is done. You can also insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it's done.
Set the cakes on a cooling rack and le them cool in the pans for 30 minutes. After 30 minutes, remove the cakes from the pans, removing the parchment rounds, and let the cakes finish cooling completely. The cakes must be completely cool before frosting and assembling.
Make the chocolate ganache: In a medium microwave-safe bowl, heat the heavy cream and chocolate together, in 30-second increments, until almost melted. Be sure to whisk in between each and whisking completely until smooth.
Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate. Evenly cover the top with a heaping cup of frosting. Top with the 2nd cake layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. Decorate with chocolate sprinkles or chocolate chips if desired. Slice and serve.
Cover leftover cake and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: You can prepare the cakes and frosting 1 day in advance. Cover tightly and eep cakes at room temperature. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 3 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
9x13-inch Cake: If you prefer a sheet cake, this batter will fit into a 9x13-inch pan. The bake time is much longer—at least 45 minutes at the same temperature to ensure the thick cake is baked through.

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