"Would it surprise you to know that there are 3 cups of a shredded vegetable in this decadent cake?? Well there is! So go ahead and have 2 pieces!! 😉
:
:
Shredded Zucchini is our secret weapon here! It does wonders for baked goods! Especially when Chocolate is involved. It does not add flavor, but it adds incredible moisture to your cake.
And what results is a deep dark, moist, rich and intensely flavorful chocolate cake. Trust me on this one.
The cake does not need frosting, a simple dusting of powdered sugar would be enough.... but you can def pump up the chocolate decadence by spreading it with a silky smooth chocolate icing"
Chocolate Zucchini Frosted Cake
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From dianemorrisey
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 1 (9x13) cake
Recipe Card
For the Cake
ingredients
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup sugar
- 3/4 cup brown sugar
- 4 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups shredded and drained zucchini
- 1 cup chocolate chips
For the Frosting
ingredients
- 1/2 cup unsalted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Method
Step 1
Make the cake: Preheat oven to 350°F. Line a 9x13 inch pan with parchment. Set aside.
Step 2
Whisk the flour, cocoa, baking soda and powder, salt and espresso powder in a bowl. In a stand mixer, beat the oil, both sugars, eggs, sour cream and vanilla until combined. Pour in the dry ingredients and beat until completely combined. Add in the zucchini and chocolate chips.
Step 3
Pour batter evenly into cake pan and Bake for 35-40 minutes or until the cakes are baked through.
Step 4
Make the frosting: Melt butter. Stir in cocoa. Add everything else and beat until smooth.