Double Chocolate Zucchini Snack Cake
Double Chocolate Zucchini Snack Cake, a single layer, moist, chocolatey zucchini cake topped with fluffy chocolate buttercream.
If you put zucchini in cake that means you can eat it for breakfast, right?! Even if it is topped with a thick layer of chocolate buttercream?… I think so!
I decided to call this Double Chocolate Zucchini SNACK Cake, because giving it the label of “snack” means it is totally acceptable to eat at any time of day!
Packed with shredded zucchini, this chocolate cake is moist and delicious. It’s also really easy to make, because it’s a single layer and the frosting just spreads right on top, no need to get fancy with it!
How to Prep the Zucchini
What’s great about baking with zucchini is that you can use basically the whole thing! No need to peel it because the skin of a zucchini is soft and very thin. Simply slice off both ends of the zucchini and use a cheese grater to shred it into small pieces.
Zucchini does hold a LOT of water, which is great because it adds moisture to the cake which will make it a delicious consistency. However, it holds a little too much water and can mess up your cake if you add it directly into the batter. So take an extra few minutes to let it drain. Wrap the shredded zucchini in paper towels and put it in a colander for 2-3 minutes. Then, using your hands, lightly squeeze the zucchini in the paper towel to get out as much water as possible. Now it’s ready to add to the batter!
Optional Ingredients
There are 2 optional ingredients listed in the recipe – espresso powder and cinnamon.
Espresso powder is often added to chocolate recipes because it helps to enhance chocolate flavor. If you have it, definitely throw it in, but if you don’t, you can totally get away without it!
Ground cinnamon adds a nice, flavor kick and contrast to the chocolate. It’s totally up to you if you want to add it or not. I think it adds an especially nice touch if you are making this recipe in the fall or around the holidays!
Snack, Save, Share
What should you do with this double chocolate zucchini snack cake?
Snack – Just as the name suggests this cake is easy to snack on! If you have a busy household, you can leave it out on the counter for a few days for snackers to grab a piece any time of day!
Save – You can make the cake, cool it and wrap it up well to freeze for up to 3 months. If you do this, hold off on frosting it until you are ready to eat it. The cake will also keep well refrigerated for up to 5 days if wrapped in plastic wrap or kept in an air tight container. If you are going to go this route, I suggest storing the cake and frosting separately and frosting it as you want to eat it, that way the moisture from the cake won’t make the frosting wet and soggy.
Share – Feeling generous? This cake is easy to share! Slice it up into individual pieces, wrap in plastic wrap and share it neighbors or friends!
Double Chocolate Zucchini Snack Cake
- Total Time: 45 minutes + cooling time
Description
Double Chocolate Zucchini Snack Cake, a single layer, moist, chocolatey zucchini cake topped with fluffy chocolate buttercream.
Ingredients
Chocolate Zucchini Cake
1 cup white sugar
2/3 cup vegetable oil
3 eggs, room temperature
1/4 cup sour cream
1 tsp vanilla extract
1 1/2 cups white all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp espresso powder (optional)
1/2 tsp ground cinnamon (optional)
2 cups zucchini shredded and drained
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
1/2 cup cocoa powder
1 tbsp heavy cream
1/4 tsp sea salt
Instructions
Chocolate Zucchini Cake
Preheat oven to 350°F
Add the sugar and vegetable oil to the bowl of your electric mixer fitted with blade attachment, beat on high
Add the eggs one at a time, beating in between adds
Add the sour cream and vanilla extract, mix
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, espresso powder and cinnamon
Slowly add the dry ingredient mixture to the wet ingredients in the mixing bowl, mix until dry ingredients are fully combined
Fold in the zucchini
Prepare a 9X13 inch pan with cooking spray or parchment paper
Spoon the batter into the pan and spread into an even layer
Bake for 20 minutes, cake should be fully cooked through
Remove from oven and allow cake to cool completely before frosting
Chocolate Buttercream Frosting
In the bowl of your electric mixer fitted with blade attachment, beat the butter on high until smooth
Use a rubber spatula to scrape down the sides of the mixer
Add the powdered sugar 1 cup at a time and beat until smooth
Add the cocoa powder, beat
Add the heavy cream and sea salt
Beat on high for 3-5 minutes until the frosting is light and fluffy
Spread frosting in a thick layer on top of the cooled cake
- Prep Time: 25
- Cook Time: 20
Keywords: #zucchinicake, #zucchinisnackcake, #chocolatezucchinicake, #snakecake, #summerbaking, #bakingwithsummerproduce
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If you make this Double Chocolate Zucchini Snack Cake let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!