Chocolate Zucchini Cake
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Sally's Baking Addiction · by Sally★ 4.9

Chocolate Zucchini Cake

NUTRITION · PER SERVING210M COOK
CAL 49%·PRO 21%
CARBS 116G48% OF CAL
9G FIBER0G ADDED0G INTRINSIC20G OTHER87G TOTAL SUGAR
FAT 57G53% OF CAL
23G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, moist chocolate cake made with shredded zucchini and topped with chocolate frosting. The vegetables add moisture while the chocolate flavor dominates, making this a decadent dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup (240ml) canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.)
  • 1 cup (180g) semi-sweet chocolate chips (regular or mini)
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
  • 3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional for decoration: chocolate chips and/or chocolate sprinkles
PREP
15M
SODIUM
463MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.