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Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (about 360g) shredded zucchini (lightly blotted; about 2 medium zucchini, 3/4–1 lb.)
- 1 cup (180g) semi-sweet chocolate chips (regular or mini)
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
- 3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Optional for decoration: chocolate chips and/or chocolate sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch round cake pans.
- In a bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients until well combined.
- Add shredded zucchini to the wet mixture and stir until combined.
- Gradually add the dry mixture to the wet ingredients, mixing gently.
- Fold in chocolate chips, then pour batter into prepared pans.
- Bake for 28-32 minutes until a toothpick comes out clean.
- Cool the cakes in pans for 1 hour, then transfer to a rack to cool completely.
- Make the buttercream by creaming the butter and adding other ingredients.
- Assemble the cake by frosting between layers and on top.
Notes
Blot the zucchini to remove excess moisture for better texture.
Ensure all ingredients are at room temperature for optimal mixing.
Avoid over-mixing to keep the cake tender.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 26
- Sodium: 200
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 4
- Cholesterol: 60