Chocolate Zucchini Cake Recipe
This easy chocolate zucchini cake recipe is moist, chocolatey and oh so delicious! It is easy to make with about 10 minutes’ preparation.
Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup vegetable oil
1 cup sugar
3/4 cup brown sugar
4 large eggs, room temperature
1/3 cup sour cream or plain yogurt, room temperature
2 tsp. vanilla
3 cups shredded zucchini (about 3 medium zucchini)*
1 cup semi-sweet chocolate chips
chocolate frosting or vanilla frosting
Instructions
- Preheat oven to 350°.
- Grease two 9-inch round cake pans.
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
- Add oil, sugar, brown sugar, eggs, sour cream, vanilla, and zucchini. Mix together with flour mixture until combined.
- Mix in chocolate chips. The batter will be thick.
- Pour the batter into the cake pans, dividing evenly between the pans.
- Bake 25-32 minutes, until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
- Set the cakes, still in the pans, on a wire rack. Allow to cool completely. The cakes must be completely cool before frosting and assembling.
- Once cool, frost as desired. If you prefer a layer cake, you can frost one cake, set the other on top and then frost over the top of the second layer.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Chocolate Frosting
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/2 cup cocoa
1/4 tsp. salt
1/2 cup cocoa
1/4 cup milk
1 1/2 tsp. vanilla
3 1/2 cups powdered sugar
Place all of the frosting ingredients into a bowl. Beat until smooth. Frosts one 9×13 inch cake.
Vanilla Frosting
Make the chocolate frosting recipe above, but leave out the cocoa and only use 2-3 Tbsp. milk.
