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Chocolate Zucchini Cake

A moist and flavorful cake that pairs rich chocolate with the nutritious benefits of zucchini, offering a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides structure and stability to the cake.
  • 1/2 cup natural unsweetened cocoa powder Adds a rich chocolate flavor.
  • 1/2 tsp salt Enhances the overall flavor.
  • 1 tsp baking powder A leavening agent for a light texture.
  • 1/2 tsp baking soda Works with baking powder to create fluffiness.
  • 1/2 tsp ground cinnamon Adds warmth and spice.
Wet Ingredients
  • 2 large eggs Provides moisture and binds ingredients.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 1/2 cup brown sugar Adds moisture and caramel flavor.
  • 1/2 cup granulated sugar Sweetens the cake.
  • 1 cup shredded zucchini Introduces moisture and hidden nutrients.
Frosting Ingredients
  • 1/4 cup natural unsweetened cocoa powder For frosting, adds chocolate flavor.
  • 1/4 tsp salt Balances sweetness in frosting.
  • 1 cup powdered sugar For sweetness and smooth texture.
  • 1/2 cup unsalted butter, softened Provides creaminess and structure.
  • 1 tsp vanilla extract Adds flavor depth.
  • 3-4 tbsp heavy whipping cream Adjusts consistency of frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch rectangular cake pan.
  3. In a medium bowl, whisk together salt, baking powder, baking soda, cinnamon, cocoa powder, and flour; set aside.
  4. In a large bowl, whisk eggs, then mix in oil, vanilla, and both sugars until well combined.
  5. Stir the dry ingredients into the wet ingredients until just combined and fold in the shredded zucchini.
  6. Evenly distribute the batter in the prepared cake pan.
Baking
  1. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
  2. Cool in the pan for a few minutes before transferring to a cooling rack.
Frosting
  1. In a bowl, whisk together cocoa, salt, and powdered sugar.
  2. Beat softened butter until creamy, then mix dry ingredients until crumbly.
  3. Incorporate vanilla and enough heavy cream to achieve desired frosting consistency.
  4. Once the cake is completely cool, frost the top with prepared frosting.

Notes

For best results, use room temperature ingredients and don't overmix the batter. Refrigerate leftover frosted cake to maintain moisture.