Can you taste zucchini in Chocolate Zucchini Cake?

No. The zucchini adds moisture and texture, but it does not add a noticeable vegetable flavor. Most people cannot tell the cake contains zucchini.

Should zucchini be peeled before baking?

No. You do not need to peel zucchini before baking. The skin softens in the oven and blends into the cake batter.

Why is my zucchini cake dense?

Your zucchini cake may turn dense if you add too much flour, overmix the batter, or use expired baking soda or baking powder.

Can Chocolate Zucchini Cake be frozen?

Yes. Wrap the cake tightly and freeze it for up to 3 months. Thaw it before serving.

How long does Chocolate Zucchini Cake stay fresh?

Chocolate Zucchini Cake stays fresh for about 3 days at room temperature when covered, or up to 1 week in the refrigerator.

Chocolate Zucchini Cake: Amazing 5 Secrets for Perfect Results

Description

This easy Chocolate Zucchini Cake is super-moist and fudgy, topped with pourable chocolate icing and packed with fresh shredded zucchini and chocolate chips.

Ingredients

1/2 cup butter, room temperature
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon 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
1/2 cup butter, for frosting
1/2 cup milk
1/4 cup cocoa powder, for frosting
4 cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F.
Spray a 9×13-inch baking dish with cooking spray.
Beat butter, vegetable oil, and granulated sugar together until smooth.
Add vanilla, baking soda, baking powder, salt, and eggs, then mix until smooth and combined.
Add sour cream alternately with flour, mixing after each addition until smooth.
Mix in cocoa powder until evenly combined.
Fold in grated zucchini and semi-sweet chocolate chips.
Pour batter into the prepared baking dish and spread evenly.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Melt butter, milk, and cocoa powder together in a medium saucepan over medium-low heat, stirring frequently.
Remove from heat and whisk in powdered sugar until smooth and lump-free.
Pour frosting over the warm cake.
Allow the cake to cool completely before serving.

Notes

Do not peel the zucchini before grating.
Avoid overbaking to keep the cake moist and tender.
Store covered at room temperature for up to 3 days.
Refrigerate leftovers in an airtight container for up to 1 week.
Freeze tightly wrapped portions for up to 3 months.
Recipe lightly adapted from King Arthur Flour.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Cake
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 52g
Sodium: 310mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg