You Won't Taste the Zucchini in This Chocolate Cake
This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll never taste the zucchini! I top mine with a chocolate cream cheese frosting that’s simple and not-too-sweet.
Recipe:
Ingredients
For Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup steaming hot or boiling water (118ml)
10 Tablespoons melted butter (141g)
1 cup sour cream (240g)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups shredded zucchini - patted dry with a paper towel (200g before drying)
For Frosting
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 ½ cups powdered sugar (315g)
⅓ cup cocoa powder (35g)
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping, optional
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Instructions
00:00 Introduction
For Cake
00:37 Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
01:46 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
02:15 Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
02:52 Add butter and whisk until combined.
03:23 Add sour cream, egg, and vanilla extract and whisk well.
04:12 Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform – do not overmix or cake will be dense and dry.
05:09 Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
05:53 Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
07:05 Stir in cocoa powder.
07:14 Add vanilla extract and salt and stir until smooth and well combined.
07:50 Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.
Notes
Storing
Cover with foil or plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Cake may also be frozen for several months.
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Chocolate Zucchini Cake
Chocolate Zucchini Cake
2 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (Trust me, it works well with the chocolate)
4-5 eggs
1 1/2 cups vegetable oil (Remember all of the vegetables going in ???? Girl math!!!)
3 cups grated zucchini (Vegetables = HEALTHY!!!)
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Heavily grease bundt pan and flour (Do not skip this step! Extremely important.)
Mix first 6 dry ingredients (sift). Make a well.
Add next 2 wet ingredients. Mix well.
Fold in zucchini and nuts.
Bake 50- 60 minutes.
Cool 10-15 minutes in bundt pan.
Turn out of pan and finish cooling.
The big question: To frost ir not to frost. I frost.
Bonnie's Chocolate Satin Frosting
3 tbsp softened butter
2 cups powdered sugar
1/8 tsp salt
1 tbsp milk or heavy whipping cream
1 tsp vanilla (Just pour. It it feels good!!!)
Mix well. Add 1 egg. Mix well. Add 6 tbsp of unsweetened cocoa powder and mix well. Store in the refrigerator because of raw egg.
Next step is very important. Enjoy...
Chocolate Zucchini Cake | Ep #348
Hi Everyone!
Today we will be making a very moist & delicious chocolate zucchini cake!
This cake is amazing and you can't even taste the zucchini, it just adds texture. It has a wonderful chocolate frosting that is made in a blender. Doesn't get any better than this.
Enjoy!
Cake:
2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1-3/4 cups sugar
2 large eggs
1-3/4 cups sour cream
1/3 cup vegetable oil or any flavorless oil
1 teaspoon vanilla extract
1-3/4 cups shredded zucchini (about 2 small zucchinis)
Frosting:
2/3 cup half & half cream
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/3 cup salted butter
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The BEST TWO INGREDIENT CHOCOLATE CAKE #shorts #fyp #cake #dessert #healthy #glutenfree #dairyfree
Decadent Chocolate Zucchini Cake + How NOT To Make Double Color Frosting
For the frosting I was trying to make dolloped swirls. I had a teal/turquoise color and a purple. You see me separate them into baggies and saran wrap, but when I go to top the cake it fails because the frosting is too runny. I was disappointed, but adding those extra drops of colour at least saved it from being an ugly gray. The videos I watch (TV show, YouTube, social media) make it seems easier then it is. LOL!
Also, sorry about the outro cards. I can't make them any shorter, so they have to cover part of the blooper.
If you end up making any of the recipes I post, send me a photo to my Instagram or Facebook and I'll shout you out in a vlog.
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Song Used: 8 minutes of upbeat songs (no copyright)
This video actually follows a recipe, so here it is.
Ingredients
Cake:
2 cups Flour
1 cup Cocoa Powder
2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Brown Sugar
3/4 cups Olive Oil
1/4 cup Melted Butter
1/4 cup Buttermilk
3 Eggs
1 1/2 tsp Vanilla
2 cups Zuchinni
1 cup Chocolate Chips
Frosting:
8oz Cream Cheese
1/2 cup Butter
1 tsp Vanilla
3 cups Powdered Sugar
Instructions
Cake:
1.Preheat oven to 350F. Grease a 9x13 pan.
2. In a bowl combine flour, cocoa powder, baking soda and salt.
3. In a second bowl combine brown sugar, olive oil, melted butter, buttermilk and eggs.
4. Pour the wet bowl into the dry.
5. Shred and squeeze the zucchini then add it in.
6. Add the chocolate chips and pour into the baking dish.
7. Bake for 32 minutes.
Frosting:
1. Beat together the butter and softened cream cheese with a fork.
2. Add in the vanilla.
3. Add in the powdered sugar, one cup at a time.
4. Scoop into two bowls.
5. Use food coloring to make two different colors. ( I went for purple and teal/turquoise)
6. Scoop frosting into baggies and make alternating lines on saran wrap.
[this is were you realize it didn't go to plan]
7. Put saran wrap into baggie and squeeze onto cake.
8. Spread with spatula and add a few more drops of color so at least it's not gray.
The Ultimate Chocolate Cake with Erin McDowell
Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►
For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
Five Two Wooden Spoons:
INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.