Description
This moist and decadent Chocolate Zucchini Cake combines rich cocoa and chocolate chips with grated zucchini for a delightful texture and subtle vegetable sweetness. Finished with a creamy chocolate frosting infused with espresso, this cake is perfect for chocolate lovers looking to sneak in some veggie goodness. It’s easy to make and baked to perfection in a single 9×13 pan, making it a great dessert for gatherings or everyday indulgence.
Ingredients
Scale
For the Chocolate Zucchini Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup espresso or strong coffee, freshly brewed
- 2 medium zucchini, grated (about 2 heaping cups)
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Frosting:
- 3/4 cup heavy cream
- 1 3/4 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/8 teaspoon instant espresso powder
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish thoroughly and set it aside for the batter.
- Mix dry ingredients: In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed just until combined.
- Combine wet ingredients: In a separate large bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate wet with dry: With the mixer running on low speed, slowly add the wet ingredient mixture to the dry ingredients. Then add the freshly brewed espresso or strong coffee and mix just until combined, careful not to overmix.
- Fold in zucchini and chocolate chips: Turn off the mixer. Using a spatula, gently fold the grated zucchini and semi-sweet chocolate chips into the batter until evenly incorporated.
- Pour and bake: Pour the cake batter into the prepared baking dish, smoothing out the top evenly. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare the frosting: Place the heavy cream in a microwave-safe bowl and heat on high for about 1 minute until hot but not boiling. Add the semi-sweet chocolate chips to the hot cream and let stand for 1 to 2 minutes to soften.
- Whisk frosting until smooth: Whisk the chocolate and cream mixture until the chocolate is fully melted and the frosting is smooth and glossy. Stir in vanilla extract and instant espresso powder. Set the frosting aside at room temperature to chill and thicken for about 20 minutes.
- Frost the cake: Once the cake is completely cool and the frosting has thickened, spread the frosting evenly over the cake’s surface with a spatula.
- Serve and store: Slice the cake into squares and serve. Store any leftover cake covered at room temperature for 2 to 3 days or refrigerated for up to 5 days.
Notes
- Make sure the zucchini is grated finely and squeezed gently to remove excess water to keep the cake from becoming soggy.
- Using fresh, room temperature eggs and sour cream helps the ingredients blend better and results in a smoother batter.
- The espresso in the batter and frosting enhances the chocolate flavor without making the cake taste like coffee.
- This cake can be stored at room temperature for a few days or refrigerated for longer freshness; bring to room temperature before serving for best texture.
- For a dairy-free variation, substitute butter and heavy cream with suitable plant-based alternatives, and ensure sour cream is replaced accordingly.
