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Ultra Moist Chocolate Zucchini Cake

A rich, deeply chocolatey layer cake made extra tender and moist with shredded zucchini and finished with creamy chocolate frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 538
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate zucchini cake
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups zucchini shredded, lightly packed
  • 1/2 cup buttermilk
  • 3/4 cup mini chocolate chips
For the chocolate frosting
  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 4 to 6 tablespoons heavy cream or milk as needed for texture

Equipment

  • 2 8-inch round cake pans greased and lined with parchment
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 rubber spatula
  • 1 electric mixer for frosting
  • 1 wire rack for cooling

Method
 

Make the cake
  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
  4. Stir the shredded zucchini and buttermilk into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the mini chocolate chips.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30 to 35 minutes, until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
  8. Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
Make the frosting and assemble
  1. Beat the softened butter until creamy. Add the powdered sugar, cocoa powder, salt, and vanilla.
  2. Beat until combined, adding enough heavy cream or milk to create a smooth, fluffy, spreadable frosting.
  3. Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
  4. Chill the frosted cake for 20 to 30 minutes before slicing, if desired, for cleaner cuts.

Notes

Do not peel or fully squeeze dry the zucchini; its moisture helps create the tender crumb. Do not overmix the batter. Cool layers completely before frosting. For a simpler version, bake in a 9x13-inch pan and frost the top only.