Chocolate Zucchini Cake

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This cake is the richest, moist and delicious one. The actual secret behind it is the hidden vegetable inside. If you’re one who believes veggies should have nothing to do with dessert, keep an open mind. Sweet Potato Cake, anyone? You will never know there is Zucchini in this chocolate cake because it is SO Good!

The zucchini absorbs the cocoa while bringing the full flavour of chocolate, but without the heaviness of some other chocolate cakes. The ingredients are all usual, you should have all of them on hand if you have zucchini. If it is summertime, you shouldn’t have a problem finding any.

Image: By Jennifer Pallian, Food Photography at Unsplash Stock

Ingredients:

Cake Batter:
  • 2 cups shredded zucchini (1 very large zucchini or 2 medium)
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (sifted)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups brown sugar
  • 3/4 cup vegetable oil or canola oil
  • 1/4 cup soft butter
  • 1/4 cup buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon (optional)
Chocolate Frosting:
  • 1/2 cup soft unsalted butter
  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • Pinch of salt
Directions:
  1. Preheat oven to 350 degrees F. Grease the pan with nonstick cooking spray and set aside.
  2. In a bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
  3. In another bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
  4. Stir in the dry ingredients until barely combined, it is okay if there is still some flour not mixed in. Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and stir until just combined.
  5. Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25-32 minutes or until a toothpick comes out clean when inserted into the center or the cake. Let the cake cool completely.


Frosting:
  1. In a bowl of a mixer, beat the butter until smooth, about 1 minute.
  2. In another bowl, sift together the confectioner's sugar and the cocoa powder. Add the mixture to the butter and beat, slowly adding in the milk. Add the vanilla extract and salt. Stop and scrape down the sides. Beat until frosting is smooth and fluffy.
  3. Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.
Note: Cover the cake and store on the counter for up to 3 days.

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