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Chocolate Zucchini Cake With Fudge Frosting

Chocolate Zucchini Cake With Fudge Frosting

This decadent chocolate zucchini cake conceals shredded zucchini within a rich and moist batter, topped with creamy fudge frosting. It's a delightful treat that even vegetable skeptics will love!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 servings
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Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • hand mixer or stand mixer
  • spatula
  • wire rack

Ingredients
  

For the Cake:

  • 2 teaspoons baking soda
  • 3/4 cup natural unsweetened cocoa powder (62g)
  • 1 cup vegetable or canola oil (240ml)
  • 3 cups shredded zucchini patted dry (about 2 medium zucchinis, about 360g)
  • 1 teaspoon espresso powder (optional)
  • 3/4 cup packed brown sugar (dark or light, 150g)
  • 2 teaspoons pure vanilla extract
  • 2 cups plus 1/4 cup unsalted butter softened to room temp (for frosting, 282g)
  • 4 large eggs at room temperature
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (for frosting)
  • 1/2 teaspoon salt (for cake)
  • 1 cup granulated sugar (200g)
  • 1/3 cup sour cream or plain yogurt softened to room temp (80g)
  • 2 cups all-purpose flour spooned and leveled (250g)
  • 1 cup semi-sweet chocolate chips (regular or mini, 180g)

For the Fudge Frosting:

  • 3 1/2 cups powdered sugar (420g)
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process, 62g)
  • 3 to 5 tablespoons heavy cream, half-and-half, or whole milk room temp (45–75ml)
  • 1 teaspoon pure vanilla extract (optional)
  • Chocolate chips or chocolate sprinkles for decorating

Instructions
 

  • Preheat your oven to 350°F (177°C). Prepare two 9-inch round cake pans by greasing them and lining with parchment paper for easy removal.

For the Cake:

  • In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, espresso powder if using, and salt. Mix well and set aside.
  • In another bowl, whisk together oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until smooth and well combined. A hand mixer or stand mixer works best for this.
  • Add the shredded zucchini to the wet mixture and stir gently to incorporate. Gradually mix in the dry ingredients until just blended; the batter will be thick.
  • Carefully fold in the chocolate chips to distribute them evenly throughout the batter.
  • Divide the batter between the prepared pans and smooth out the tops. Bake for 28 to 32 minutes, checking for doneness by pressing lightly on the tops; it should spring back or a toothpick should come out clean.
  • Let the cakes cool in the pans on a wire rack for about an hour. Once cooled, remove from pans, peel off parchment, and cool completely before frosting.

For the Frosting:

  • In a bowl, beat the softened butter on medium speed until creamy. Gradually add in powdered sugar, cocoa powder, 3 tablespoons of cream, salt, and vanilla extract. Mix on low for a short time, then increase to high speed and blend until smooth.
  • If the frosting is too thick, add a little more cream; if too thin, incorporate more powdered sugar or cocoa powder until desired consistency is reached. Taste and adjust salt if needed.
  • To assemble the cake, slice off the tops of each layer to create a flat surface. Place one cake layer on your serving plate and generously spread frosting on top.
  • Place the second layer on top and cover the entire cake with the leftover frosting, smoothing it over the sides and top. Add decorative chocolate chips or sprinkles if desired.
  • Slice the cake and enjoy! Any leftovers should be covered and can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.