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Moist Chocolate Zucchini Cake That Feels Like a Hug

This Moist Chocolate Zucchini Cake combines rich chocolate flavor with nutritious zucchini, creating a delicious and wholesome dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Swap with gluten-free flour if preferred.
  • 0.75 cups Cocoa Powder Unsweetened is best for this recipe.
  • 1 teaspoon Cinnamon Optional for pure chocolate lovers.
  • 1 teaspoon Espresso Powder Boosts chocolate intensity; omit if not available.
  • 1 teaspoon Baking Powder Essential for the cake's rise.
  • 0.5 teaspoon Baking Soda Check for freshness.
  • 0.5 teaspoon Salt Balances sweetness.
  • 0.33 cups Neutral Vegetable Oil Adds moisture; melted coconut oil can be used.
  • 1 cups White Sugar Brown sugar can offer a deeper flavor.
  • 2 Eggs Try flax eggs for a vegan version.
  • 3 medium Liquefied Zucchini Finely blended.
  • 0.5 cups Milk Plant-based milk works well.
For the Chocolate Buttercream Frosting
  • 0.5 cups Salted Butter Use unsalted butter with a pinch of salt if preferred.
  • 2 cups Powdered Sugar Sift to avoid clumps before mixing.
  • 2-4 tablespoons Heavy Whipping Cream Adjust based on humidity for best results.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer
  • Food Processor
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and apply non-stick spray to a 9x13-inch baking pan.
  2. In a medium bowl, combine all-purpose flour, cocoa powder, cinnamon, espresso powder, baking powder, baking soda, and salt. Whisk together.
  3. In a large mixing bowl, blend white sugar and vegetable oil until fluffy.
  4. Crack in the eggs and mix until the batter is homogeneous.
  5. Liquefy zucchinis in a food processor and add to the batter. Mix on low speed.
  6. Gradually add the dry mixture to the wet mix, alternating with milk.
  7. Pour the batter into the pan and bake for 50-55 minutes.
  8. Once baked, let the cake cool completely in the pan.
  9. In a medium bowl, beat salted butter and cocoa powder until creamy, then gradually add powdered sugar and heavy whipping cream to reach desired frosting texture.
  10. Once the cake is cooled, frost generously with chocolate buttercream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 8mg

Notes

This cake is versatile and can be enjoyed with dusted powdered sugar or chocolate frosting. Store in an airtight container for up to a week in the fridge.

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