Super rich and fudgy, Chocolate Zucchini Cake is studded with chocolate chips, frosted with creamy, chocolate buttercream -- nobody will even know there's zucchini hidden inside! It will become a family favorite!
In a large mixing bowl, add all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, espresso powder (optional), and sea salt together, whisking well.
In the bowl of a stand mixer or a large batter bowl; beat the oil, all natural cane sugar, brown sugar, eggs, greek yogurt (or sour cream), vanilla extract, and shredded zucchini* until combined.
With mixer on low/stir, add ½ cup of dry ingredients at a time, until all in, then increase speed to medium for about 1 minute. Stir or beat in chocolate chips, on low. Batter will be a bit thick.
Pour batter evenly into deep dish cake pans. If you don't have deep pans, fill ⅔ full, reserve leftover batter for cupcakes.
Extra batter, pour into lined jumbocupcake pan or regular muffin pan, filled to about ⅔ full. I made 3 jumbo cupcakes. Probably would have made 4-5 regular sized cupcakes.
Bake for 20-32 minutes, watch closely, check for doneness at 20 minutes. If toothpick inserted in center of cake, comes out clean it's done. If toothpick comes out with batter (not crumbs), return to oven for another 3-4 minutes, retest until clean. When done, cakes should spring back when lightly touched in middle.
Cool cakes (cupcakes) completely in pans, on a wire cooling rack. Be sure the cakes or cupcakes are completely cooled before frosting, you don't want your frosting slipping off! If necessary to speed up process, you may place cakes in fridge or freezer after cooling for 15 minutes and cool completely, 20-30 minutes.
FOR THE CHOCOLATE BUTTERCREAM
Add softened butter to bowl of stand mixer fit with paddle or whisk attachment.Beat butter on high speed for 3-4 minutes, until light and fluffy.
Add natural unsweetened cocoa powder or dutch-process cocoa powder and mix on low until combined, scrape sides of bowl. With mixer on low, add vanilla extract, slowly pour in powdered sugar alternating with cream/milk.
Once sugar is incorporated, scrape sides of bowl and beater, and add a pinch of sea salt. Increase speed to high and beat for a full 3-4 minutes, until light and fluffy.
If desired, add ½ – 1 teaspoon of espresso powder to the frosting.If frosting too thick, add a few teaspoons of cream/milk until correct consistency, if too thin, add a few tablespoons of powdered sugar mixing in thoroughly.
There will be enough frosting for you to pipe frosting on top, practice on parchment paper or a cookie sheet first, it’s easier than you think! And enough if you had a few extra cupcakes to pipe those as well.If desired, decorate with chocolate jimmies, mini chocolate chips or chocolate curls.
Slice and devour! Cover any leftover take and store at room temperature for 2-3 days, fridge up to 5-7 and freezer up to 2-3 months — like it will last that long!
Frosting Cakes and/or Cupcakes
Place 1st cake layer on serving plate, spread frosting on top until even. Top with 2nd layer, spreading frosting over the top and sides. Smooth out if desired. If extra frosting, if desired, pipe leftover frosting on top and decorate with sprinkles.
To frost cupcakes, instead of spreading frosting, place frosting in piping bag and pipe desired designs onto cupcakes.
Cover cake and store at room temp for 2-3 days, refrigerate up to 7 days, freeze up to 2-3 months.
Video
Notes
How to Soften Butter Quickly
Dice your butter into small cubes, more surface area will soften quicker.
Microwave to soften. Unwrap butter, place on a plate. Heat in micro starting at 8 seconds, every microwave is different, slowly add more time if not soft. Mine takes 12 seconds for a cold stick of butter.
How to Bring Eggs to Room Temp Quickly
Place your cold eggs in a bowl and run very, very warm (but not hot) tap water over your eggs. Let them sit for 5-7 minutes.
Typically it takes about 30 minutes to bring eggs to room temperature if sitting on the counter.
*After you shred your zucchini, take some paper towels and lightly blot the zucchini removing some of the water.Original recipe slightly adapted from Sally's Baking Addiction.I had shallow 9" pans, and not wanting the cakes to overflow, I reserved some of the batter and filled a jumbo cupcake pan and made 3 jumbo cupcakes. If you are in the same boat, fill your pans until about ½-2/3 full, use the leftover batter for cupcakes. Cupcakes | For jumbo cupcakes, check at about 15-22 minutes and regular cupcakes, check at about 12-14 minutes. Recipes yields about 12 jumbo cupcakes and 24+ regular cupcakes.9x13" Cake | Grease or line pan with parchment, bake at 350 for 35-50 minutes.Remember ovens vary significantly in temperatures, it's okay to check early to make sure they aren't baking too fast.Make Ahead | I love to bake my cakes ahead of time and freeze until ready to use. You can bring to room temperature or frost frozen and then bring to room temperature. Frosting may be made ahead, stored in fridge or freezer. If desired, whip once thawed.