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Chocolate Zucchini Cake Recipe
Ash Tyrrell

Chocolate Zucchini Cake Recipe

I made this chocolate zucchini cake last weekend and honestly, it blew me away. Every bite was rich, moist, and deeply chocolatey — you’d never guess there’s zucchini inside! I’ve baked countless cakes, but this one felt special because it’s both indulgent and slightly wholesome. I
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Total Time 3 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour — gives structure and stability to the cake.
  • 3/4 cup unsweetened natural cocoa powder — provides deep chocolate flavor; avoid Dutch-process for best results.
  • 2 teaspoons baking soda — helps the cake rise properly.
  • 1/2 teaspoon baking powder — adds extra lift for a lighter texture.
  • 1 teaspoon espresso powder optional — enhances the chocolate taste without adding coffee flavor.
  • 1/2 teaspoon salt — balances sweetness and strengthens flavor.
  • 1 cup vegetable oil — keeps the cake moist and tender.
  • 1 cup granulated sugar — sweetens the cake evenly.
  • 3/4 cup packed brown sugar — adds richness and extra moisture.
  • 4 large eggs room temperature — bind the ingredients and improve texture.
  • 1/3 cup sour cream or plain yogurt — makes the cake soft and rich.
  • 2 teaspoons vanilla extract — enhances overall flavor.
  • 3 cups shredded zucchini lightly blotted — adds moisture without changing taste.
  • 1 cup semi-sweet chocolate chips — gives melty chocolate pockets.

Method
 

  1. Start by whisking together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a large bowl. This ensures even distribution of leavening agents and prevents lumps in the batter.
  2. In another bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Fold in the shredded zucchini gently so it blends evenly without overmixing the batter.
  3. Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips for extra richness. Divide the batter between prepared cake pans and bake until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting with chocolate buttercream.

Notes

  • Lightly blot the shredded zucchini to avoid excess moisture.
  • Use room-temperature ingredients for smoother mixing.
  • Don’t skip the espresso powder — it deepens the chocolate flavor.
  • Let the cakes cool completely before frosting to prevent melting.
  • For extra richness, chill the frosted cake for 30 minutes before serving.