slice of chocolate zucchini cake on a white plate

Garden Zucchini Meets Chocolate Cake

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This chocolate zucchini cake is a moist, tender chocolate cake that sneaks in zucchini for silky texture without compromising deep chocolate flavor. Grated zucchini keeps the crumb soft and moist, while hot coffee in the batter helps intensify the chocolate without tasting like coffee at all. Finished with your choice of chocolate frosting — whether a sour cream chocolate frosting or a classic chocolate cream cheese frosting — this easy dessert is perfect for using up summer garden zucchini and satisfying chocolate cravings in every bite.

Total Time: 48 minutes
Yield: 12 Slices 1x

Ingredients

Units Scale

Chocolate Cake

350 grams (1 3/4 Cups) Granulated Sugar/ Caster Sugar
2 Large Eggs, at room temperature
2 1/2 Teaspoons Pure Vanilla Extract
6oz (3/4 Cup) Vegetable Oil
4oz (1/2 Cup) Sour Cream
300 grams (1 Large Zucchini) Grated Zucchini
250 grams (2 Cups) All-Purpose/ Plain Flour
90 grams (3/4 Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
4oz (1/2 Cup) Hot Coffee*

Frosting

Sour Cream Chocolate Frosting or Chocolate Cream Cheese Frosting

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Instructions

Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
In the bowl of an electric stand mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, and sour cream and mix until fully combined. Mix in the grated zucchini until fully combined.
Place a large fine mesh sieve on top and soft in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.
Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
Bake for 27-33 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days.