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Gorgeous Chocolate Zucchini Cake
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Chocolate Zucchini Cake

The healthiest, super fudgy and super moist chocolate cake you'll ever taste. And you'd never guess it is weirdly loaded with vegetables!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 x 6 inch round cake pan
Author: Kai

Ingredients

Dry ingredients

  • 1 cup cake flour
  • 1/3 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp espresso powder (optional)
  • 1/4 tsp salt

Wet ingredients

  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 2 eggs (at room temperature)
  • 40 g sour cream or 50ml buttermilk (at room temperature)
  • 1 tsp pure vanilla extract (optional)
  • 1 1/2 cup shredded zucchini (~ 1 large zucchini, skin off)
  • 1/2 cup semi sweet dark chocolate chips (optional)

Chocolate ganache

  • 1 cup heavy cream
  • 1 cup semi sweet dark chocolate chips

Instructions

Cake

  • Preheat oven to 175°C (350°F) . Grease two round 6 inch cake pans. Set aside.
  • Whisk the dry ingredients together in a large bowl.
  • In another large bowl, whisk the wet ingredients until well mixed. Add in the zucchini and combine.
  • Add the dry ingredients in 2-3 parts and beat on medium speed until well mixed. Batter will be slightly thick. (See batter texture in video)
  • Pour batter evenly into cake pans. Bake for around 30-35minutes or until the cakes are baked through when a wooden skewer inserted into the centre of the cake comes out clean.
  • Allow cakes to cool completely before frosting.

Chocolate Ganache Frosting

  • Bring the heavy cream to a gentle boil. Pour the heavy cream over the chocolate chips and let sit for 1-2 minutes.
  • Combine and stir until the chocolate chips are completely melted and the ganache is creamy and smooth.
  • Set side to cool to room temperature before frosting. (We want a thick pouring texture so best to cool at room temperature and not to refrigerate.)
  • Take half of the cooked chocolate ganache and whisk on high until stiff peaks to make the chocolate frosting. Keep the remaining chocolate ganache for pouring over the TOP of the cake.

Assembly and frosting

  • Use a serrated knife, and level any uneven tops of the cakes to create a flat surface. (Cake scraps for the baker's snack, Yay!)
  • Place the first cake layer gently on a plate or cake board and pipe on a nice thick layer of chocolate frosting.
  • Layer on the 2nd cake tier and gently pour over the ganache until it just covers the top of the cake.
  • Using an offset spatula, gently spread the ganache and push it slightly over the edge of the cake so that it forms a nice drip down the sides.
  • Pipe the leftover chocolate frosting on top (I used a Wilton 2D) and decorate with raspberries (optional).

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! 
 
  1. This Chocolate Zucchini Cake is rich and delicious on its own even without frosting. When I make it naked without frosting, I like to add ½ cup of semi dark chocolate chips to the batter to get those little pockets of melty chocolate surprise in each bite. If baking as cupcakes or in a 12 square brownie tin, reduce bake time to 15-20 minutes
 
  1. I find that the cake is a little denser if I use sour cream and a bit lighter with buttermilk so depending on the texture preference, you can interchange these two ingredients (I have set out the quantities in the recipe above).
  2. I usually don’t make this ahead as this is an easy to do cake. If you do want to make ahead, do it the day before, refrigerate it overnight and frost the next day before serving. This cake stores well for 4-5 days, refrigerated.