Chocolate Zucchini Cake
Chocolate Zucchini Cake is so rich and moist. Zucchini might seem like an odd ingredient to include in a sweet dessert. However, it does not compromise the rich chocolatey flavour from the cocoa, and instead improves the moistness of the crumb. However, if you want a traditional version, try my Easy Chocolate Cake.
I get excited when I can actually pick some produce from my own veggie garden (wow, I sound like my parents!). There is not always success with what I plant, but one vegetable that grows without fail every year is zucchini. I end up getting so many that when the family get a little sick of zucchini fritters and zucchini slice, I move onto baking. Hence, this Chocolate Zucchini Cake and my Sweet Zucchini Bread. It’s a great way to use up the excess veggies.
Zucchini in a cake may seem a little unconventional at first but trust me, it is a game changer. It makes the cake extremely moist without adding additional fats. The additional nutrients also make it a guilt-free treat. Well ok, maybe not quite guilt-free 😉 but at least you have increased your greens intake for the day in something delicious!
The Simplicity of Chocolate Zucchini Cake
This zucchini cake batter is extremely quick and easy to make. The key steps are sift, grate, whisk and bake. Sift all the dry ingredients into a bowl. Grate the zucchini and add both the grated zucchini and any juice to the bowl. Whisk in all remaining ingredients. Pour into a cake tin and bake. This recipe only requires whisking of the ingredients until they are thoroughly incorporated (no lumps). However, you can place all zucchini cake ingredients into the bowl of an electric mixer if you prefer a hands-off approach. I often use the electric mixer for the cake mix, as I use it for the buttercream as well.
Layered Cake
There are one of two ways that I make a layered Chocolate Zucchini Cake.
- Make two cakes. Place one the right way up on a serving plate or cake stand. Cover with buttercream and place the second cake upside down on top. You may need to level off the top of each if they have formed peaks during the bake. Then coat the whole cake with buttercream. You may need to make additional buttercream for this method.
- Cut the zucchini cake in half horizontally. If using this method you may wish to use a deep 20cm pan to make the cake higher and easier to manage cutting and moving of the layers. Again, even the top if necessary. Spread buttercream between the two layers and then coat with more buttercream.
Frosting Tip: If you have time, freezing the cake layers makes them easier to ice and handle. Trim the layers if necessary and then wrap the layers separately in plastic. Make sure they are completely covered, then wrap again in foil. Freeze for a couple of hours. When ready to construct, stack the frozen layers with the buttercream filling. Then sparingly ice the cake all over and place back in the freezer for 20 minutes, or until this layer of icing is frozen. This will stop crumbs from spreading through the decorative coat of icing. Lastly coat the Chocolate Zucchini Cake in buttercream frosting. Enjoy!
Feedback: Did you enjoy the Chocolate Zucchini Cake? I’d love to read about it in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other baked treats and follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Chocolate Zucchini Cake
This cake is so rich and moist and full of chocolate flavour. No one will ever know the secret ingredient is zucchini.
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Ingredients
- Chocolate Zucchini Cake
2 cups plain flour
2 cups white sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp bicarb soda
½ tsp salt
2 large eggs
¾ cup milk
½ cup olive oil
2 tsp vanilla extract
600 grams zucchini, finely grated with juice (approximately 2 large)
- Chocolate Buttercream Frosting
125 grams unsalted butter, softened to room temperature
380 grams icing sugar
40 grams cocoa powder
1 tsp vanilla extract
¼ cup milk
Directions
- Chocolate Zucchini Cake
- Heat oven to 180C | 160C fan forced. Lightly grease and flour a 24cm springform cake tin.
- Sift the flour, sugar, cocoa, baking powder, bicarb and salt into a large bowl.
- Add the eggs, milk, oil, vanilla and zucchini. Whisk until all ingredients are fully incorporated.
- Pour into the prepared tin and bake for 50-60 minutes, testing at the 50-minute mark. Leave to rest in the tin for at least 15 minutes before transferring to a cooling rack.
- Cool completely before icing with the chocolate buttercream frosting.
- Chocolate Buttercream Frosting
- Combine all ingredients in a small bowl of an electric mixer and beat on low speed for 30 seconds or until just combined. Scrape the sides of the bowl to ensure all the ingredients are mixed in.
- Increase speed to medium only and beat for 4-5 minutes, or until light and fluffy.
- For more details, check out my Chocolate Buttercream Frosting recipe.
You should also try my Sweet Zucchini Bread – it’s delicious!
Notes
- Note 1: If you want to make a layered cake, like the picture on the recipe, read my post for instructions.