Chocolate Zucchini Cake
Studded with chocolate chips and covered in chocolate frosting this triple Chocolate Zucchini Cake is easy, decadent, and always a crowd pleaser!
Equipment
Ingredients
Cake
- 2 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup canola oil or your choice of liquid oil
- 1 ¾ cup sugar
- 3 eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 3 cups shredded zucchini
- 1 cup semi sweet chocolate chips
Frosting:
- ¼ cup salted butter softened to room temperature
- 3 Tbsp unsweetened cocoa powder
- dash of salt
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 Tbsp milk more or less
Instructions
- Spray a 12 cup Bundt pan with Baker's Joy, or grease it with shortening and dust it with flour.
- Shred the zucchini, set aside. Preheat oven to 325 degrees.
- In a small bowl, whisk together flour, cocoa powder, baking powder, soda, salt, and cinnamon.
- In a large bowl, whisk together the oil and sugar. Add eggs, vanilla, sour cream, and zucchini.
- Add the dry mixture to the large bowl and stir gently. Fold in the chocolate chips.
- Spread batter into the prepared pan. Bake at 325° for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool 10-15 minutes in the pan, then dump out onto a cooling rack to cool completely. Frost.
- For frosting: Beat all ingredients together till smooth, adding milk as needed.
Notes
You do not need to peel the zucchini, but you can if you prefer. If you are using a really large zucchini, I do recommend scraping out the seeds.
Nutrition
Serving: 1gCalories: 533kcalCarbohydrates: 69gProtein: 6gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 50mgSodium: 325mgPotassium: 321mgFiber: 4gSugar: 48gVitamin A: 317IUVitamin C: 9mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!