1. Can I taste the zucchini in the cake?

Not at all. The zucchini completely blends into the batter and contributes moisture without adding any noticeable flavor.

2. Should I peel the zucchini first?

No need! The skin is soft and adds color, fiber, and nutrition. Just wash and shred.

3. Can I use Dutch-process cocoa powder instead of natural?

Yes, but it may slightly alter the texture and flavor. Natural cocoa reacts better with the baking soda in this chocolate zucchini cake for the best rise.

4. What kind of oil should I use?

Canola or vegetable oil works best for a neutral flavor. Avoid olive oil unless you want its distinct taste to come through.

5. Is it possible to make this cake ahead of time?

Absolutely! The cake layers can be baked a day ahead, and the entire frosted chocolate zucchini cake can be stored for a few days without drying out.

chocolate zucchini cake: 5 Secrets for an Irresistible Slice

Name: chocolate zucchini cake: 5 Secrets for an Irresistible Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened natural cocoa powder; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 teaspoon espresso powder (optional); ½ teaspoon salt; 1 cup (240 ml) canola or vegetable oil; 1 cup granulated sugar; ¾ cup packed light or dark brown sugar; 4 large eggs, room temperature; ⅓ cup sour cream or plain yogurt, room temperature; 2 teaspoons pure vanilla extract; 3 cups (about 360g) shredded zucchini (lightly blotted); 1 cup semi-sweet chocolate chips; 1¼ cups unsalted butter, softened; 3½ cups confectioners’ sugar; ¾ cup unsweetened cocoa powder; 3–5 tablespoons heavy cream (to preference); ¼ teaspoon salt; 1 teaspoon pure vanilla extract; Optional decoration: chocolate chips and/or sprinkles

Description

This ultra-moist, chocolate-packed cake hides the surprise of shredded zucchini in every fudgy bite—perfectly decadent, yet secretly wholesome. Prepare to win over taste buds and skeptical eaters alike with this irresistible treat.

Ingredients

2 cups all-purpose flour
¾ cup unsweetened natural cocoa powder
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon espresso powder (optional)
½ teaspoon salt
1 cup (240 ml) canola or vegetable oil
1 cup granulated sugar
¾ cup packed light or dark brown sugar
4 large eggs, room temperature
⅓ cup sour cream or plain yogurt, room temperature
2 teaspoons pure vanilla extract
3 cups (about 360g) shredded zucchini (lightly blotted)
1 cup semi-sweet chocolate chips

Chocolate Buttercream Frosting:

1¼ cups unsalted butter, softened
3½ cups confectioners’ sugar
¾ cup unsweetened cocoa powder
3–5 tablespoons heavy cream (to preference)
¼ teaspoon salt
1 teaspoon pure vanilla extract
Optional decoration: chocolate chips and/or sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 °F (177 °C). Grease two 9‑inch round cake pans, line with parchment rounds, and grease the parchment.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, espresso powder (if using), and salt.
In another bowl, beat oil, granulated sugar, brown sugar, eggs, sour cream (or yogurt), and vanilla until smooth.
Gently fold in the shredded zucchini, then add the dry ingredients and mix on medium until just combined. Fold in chocolate chips.
Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool in pans for 1 hour, then transfer to a rack to cool completely.
For the frosting, beat butter until creamy, about 2 minutes. Gradually add confectioners’ sugar, cocoa, 3 tbsp cream, salt, and vanilla. Beat on low for 30 seconds, increase to high, and whip until smooth. Adjust thickness with more cream or sugar as needed.
To assemble, level cake tops, spread frosting between layers, then frost top and sides. Decorate as desired.
Store at room temp for up to 2 days, refrigerate up to 5 days, or freeze (wrapped) up to 2 months.

Notes

Don’t over-blot zucchini—some moisture is key for the perfect texture.

Room-temperature ingredients help ensure even mixing and structure.

Avoid overmixing after combining wet and dry ingredients to prevent a dense cake.

The frosting’s consistency can be adjusted with extra cream (thinner) or sugar (thicker).

For an easy adaptation, bake as 24–30 cupcakes (18–22 mins) or a 9×13 sheet cake (about 45 mins).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert / Cake
Method: Baking (Layer Cake)
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: ~197 kcal
Sugar: ~19 g
Sodium: ~120 mg
Fat: ~6.9 g
Saturated Fat: ~3.9 g
Unsaturated Fat: (not specified)
Trans Fat: (not specified)
Carbohydrates: ~34.5 g
Fiber: ~1.9 g
Protein: ~3.7 g
Cholesterol: ~47 mg