You'd never know this dark, moist Chocolate Zucchini Cake has a punch of vegetables packed in. It's perfect for the chocolate lover or the vegetable hater in your life.
Keyword: chocolate zucchini cake
For the cake
8Tbsp unsalted butterroom temperature
1tsp baking soda
½cupGreek yogurt or sour cream
2 ½cupsall-purpose flour
¾cupcocoa powder, high quality
3cupszucchini, finely grated (about 2 large zucchinis)
¾cupmini or regular chocolate chips
For the frosting:
1cupunsalted butter, room temperature
¾cupsemisweet chocolate chips, melted
For the cake:
Preheat oven to 325 degrees. Spray two 8" round cake pans or 1 9x13" rectangular cake pan and line with parchment paper.
In a small bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with paddle attachment, beat butter, sugar, oil, and vanilla together until smooth. Add the eggs, then alternate adding the sour cream or yogurt with the flour mixture. Mix until just combined (be careful to not overmix!). Add cocoa powder and espresso powder.
With a spatula, fold in the chocolate chips and zucchini.
Place the batter in your baking pans and bake for 25-30 minutes or until toothpick in the center comes out clean. (Be sure to not over bake -- you don't want a dry cake!)
Remove cake from oven and let cool on a wire rack until completely cool before frosting.
Melt the chocolate in the microwave in 30 second increments until melted and smooth. Set aside to cool slightly.
For the frosting:
In a stand mixer with a paddle attachment, beat butter until light and fluffy, about 5 minutes. Add the vanilla extract, corn syrup, and salt until combined. With the mixer on low, gradually add in the confectioner's sugar until well combined. Slowly add in melted chocolate and mix until there are no streaks.
Stick in the refrigerator if frosting seems too thin (this happens when chocolate is still a little too warm). Otherwise, frost cake as soon as cake is cool.