Chocolate Zucchini Cake
Grated zucchini is my secret to a super-moist chocolate cake. I also achieve a nice fluffy crumb by not overmixing the batter, and instead stirring until the ingredients are just combined.
Ingredients
Cake Ingredients:
- 1 cup sugar
- ¾ cup + 2 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon or 1 packet instant coffee granules
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- 1 cup shredded zucchini
Chocolate Frosting Ingredients:
- 1 cup 2 sticks salted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ⅓ cup unsweetened cocoa powder
- ⅓ cup chocolate chips melted
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round baking pan. Set aside.
- In a large bowl, whisk together sugar, flour, cocoa powder, instant coffee granules, baking powder, baking soda and salt.
- Add in the egg, milk, olive oil, vanilla extract, boiling water and shredded zucchini. Stir until just combined.
- Pour batter into your prepared pan, using a rubber spatula to scrape it out of the mixing bowl. Tap your pan on the counter to release any excess air bubbles.
- Place cake in oven to bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool completely before frosting. To make chocolate frosting, blend softened butter in a large bowl until smooth. Mix in powdered sugar 1 cup at a time. Add vanilla extract, milk, cocoa powder and melted chocolate.
- Continue blending until just combined.
- Evenly spread this frosting on top of your cooled cake. Slice, serve and enjoy.