This Chocolate Zucchini Cake is a rich, dense chocolate cake made with shredded zucchini from the garden. It’s topped with a poured chocolate frosting that melts right into the cake!
Today might as well be opposite day. Hello, I talking about zucchini…
Actually zucchini and cake, so yeah…maybe only half-opposite day.
But really, do vegetables belong in cake? Why can’t foods sit at their own designated table in the lunchroom?
All this co-mingling is messing with the universe’s natural balance.
I mean there is the exception to the rule in Carrot Cake…we ALL know “a carrot cake”… but overall everyone doesn’t have to be friends, do they?
Well, this cake is basically the John Hughes film of desserts. It’s the slow clap at the end of a big dramatic lunchroom speech.
It’s freaking ZUCCHINI CAKE! Proving we all CAN just get along.
So yeah, we’ve basically just solved all the world’s problems. Boom.
Grab a zucchini. Or if you have garden-y type friends, I am sure they have given you zucchini. Because everyone who grows zucchini is always trying to get rid of the zucchini.
Riddle me THAT!
Also another secret ingredient in this cake is sour cream…
Sounds like I’m making a stuffed baked potato, doesn’t it?
Anyway, grate up that zucchini…
You’re going to add that right into the batter.
Also chocolate chips…
Spread the batter into a pan…
And when it’s baked it will look like this. Certainly you could stop there.
HAHAHA!
Or give this cake a chance. With poured frosting. Just like the one I use on my Sunday Chocolate Cake Recipe.
I think the frosting is why this cake is not stuck at the nerd table.
Frosting helps in all aspects of life.
Let the frosting soak into the cake and set up…
Then have a slice or 3.
I’m pretty sure it counts as a serving of vegetables!
Chocolate Zucchini Cake
Description
serves 12
Ingredients
Cake
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1/2 cup sour cream
- 2 3/4 cups flour
- 3/4 cup cocoa powder
- 3 cups grated zucchini
- 3/4 cup semi sweet chocolate chips
Pourable frosting
- 1/2 cup butter
- 1/2 cup milk
- 1/4 cup cocoa powder
- 4 cups powdered sugar
Instructions
- Preheat oven to 325°
- Spray a 9×13 baking dish with cooking spray and set aside.
- In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
- Add in sour cream alternately with the flour, mixing after each addition until smooth.
- Next mix in cocoa powder until evenly combined.
- Finally fold in zucchini and chocolate chips.
- Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
Frosting
- In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
- Pour frosting over your cake while it’s still warm.
- Allow the cake to cool completely before serving.
Notes
cake recipe lightly adapted from King Arthur Flour
Great way to use the zucchini brought in from garden. Delicious Mine turned out perfect.
★★★★★
looks awesome but does anyone know the nutrition fact breakdown on this?
Beautiful!!! Had to cook mine 45 min and it is too tall to frost. Good thing because I didn’t follow the directions step by step and the frosting is lumpy. Oh well I think it will be great without it!
I made this today and applesauce for butter and Greek yogurt for the sour cream. So so sooooooo good!!!!! It is our new favorite. Thanks for sharing!
I had never shredded zucchini to use in a cake prior to this recipe – WOW! Was this delicious!!
★★★★★
I love baking with zucchini. It always disappears in the batter and leaves a bakery-quality product! This cake is delicious, and I will definitely make again. My mom didn’t even let me frost it before digging in. Thank you for a great recipe!
★★★★★
Just wondering if there is supposed to be any liquid? Mine is in the oven but it was so thick I could hardly get my kitchen aid to spin? Just 1/2 cup oil and eggs no other liquid?
Nope!
Does it need to be refrigerated?
Made this today! Could see when pouring it into the 9×13 there was going to be enough to also make an 8×8 for husband to take to work. My frosting never did set up, but still very yummy!! Will make again for sure!
I had a surplus of zucchini on my counter and finally made this today. Oh my word. Shelly. SHELLY! This is by far the best zucchini cake I have ever ever made. And my poor husband is away for work all week. So sadly (haha ya right!) I’ll have to manage this on my own! Thanks for this one, it’s a keeper!