Description
There are few things I love more than Chocolate Zucchini Cake. This delicious cake is made with chocolate chips, grated zucchini, and a rich pourable icing on top. This easy cake recipe is moist, chocolatey and delicious!
[adthrive-in-post-video-player video-id="au1BATM1" upload-date="2016-08-23T21:30:01.000Z" name="Bless This Mess - Chocolate Zucchini Cake" description="best chocolate zucchini cake recipe" player-type="default" override-embed="default"]Ingredients
Scale
For the Cake:
- 1 cup butter, melted
- 1¾ cups granulated sugar
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup sour cream
- 2 ¾ cups flour
- ¾ cup cocoa powder
- 3 cups grated zucchini
- ¾ cup semi sweet chocolate chips
For the Frosting:
- ½ cup butter
- ½ cup milk
- ¼ cup cocoa powder
- dash salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 325 degrees.
- In a large bowl add the butter and sugar. Beat until well combined and light and fluffy, about 3 minutes. Add the vanilla, soda, baking powder, and salt and stir to combine. Add the eggs and sour cream and stir to combine. Add the flour and cocoa powder and stir until the mixture just starts to come together. Add the zucchini and chocolate chips and stir to combine. Don’t over mix here or your cake will be tough.
- Grease a 9 inch by 13 inch baking dish well. Add the cake batter and use a spatula to spread out the batter evenly in the dish. Bake for 45 to 50 minutes until the cake springs back lightly when touched and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- For the frosting (2 variations)
- For the pourable frosting:
- Add the butter and milk to a medium saucepan and place it over medium heat. When the butter melts add the cocoa powder, salt, and vanilla and stir to combine. Add the powdered sugar and stir until the mixture is smooth and any lumps of powdered sugar melt. Pour the hot icing over the hot cake. Serve right away or wait a few hours until the frosting soaks into the cake, both are great.
- For the buttercream:
- Add the softened butter to the bowl of your stand mixer (it should be room temperature but not melted). Add the milk, cocoa powder, salt, and vanilla and beat until the mixture starts to come together. Add 3 cups of powdered sugar and beat until well combined. You can add more powdered sugar to reach the desired consistency. ( Normally add another 1/2 cup but don’t usually add the whole 4 cups). Spread the icing over a cooled cake and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 404
- Sugar: 42.4g
- Sodium: 204.7mg
- Fat: 18.3g
- Carbohydrates: 59.5g
- Protein: 4.7g
- Cholesterol: 57.3mg