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Chocolate Zucchini Cake

Easy Chocolate Zucchini Cake

getcakerecipes
Welcome to the world of indulgence, where rich chocolate meets the wholesome goodness of zucchini. Today, we are diving into a delectable recipe that's sure to impress your friends and family: Chocolate Zucchini Cake. This moist and flavorful dessert offers a unique twist on traditional chocolate cakes, incorporating a surprising, healthful ingredient that adds moisture and a touch of green to every slice. Whether you're a seasoned baker or a kitchen novice, this recipe is perfect for you.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course cake, Dessert
Servings 12 people
Calories 295 kcal

Equipment

  • 2 round cake pans (9-inch diameter)
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Grater
  • Cooling rack

Ingredients
  

  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease the bottom and sides of your cake pans and line the bottoms with parchment paper for easy removal.
  • In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  • In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  • Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
  • Stir in the grated zucchini and vegetable oil until the mixture is well blended.
  • Gradually add the dry mixture to the zucchini mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in the semi-sweet chocolate chips into the cake batter.
  • Divide the batter equally between the prepared cake pans.
  • Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • In a mixing bowl, sift the cocoa powder to remove any lumps.
  • Cream the softened butter with the cocoa powder.
  • Gradually add the powdered sugar and vanilla extract to the mixture.
  • Add milk as needed to reach your desired consistency.
  • Once the cakes are completely cooled, spread a layer of frosting on the top of one of the cakes.
  • Place the second cake on top and frost the top and sides of the entire cake.

Notes

In conclusion, Chocolate Zucchini Cake is a delightful twist on the classic chocolate cake, making it a perfect choice for those who crave a bit of indulgence with a hidden touch of vegetables. With its rich flavor and moist texture, this cake is bound to impress your loved ones.
Keyword Chocolate Zucchini Cake