My ultra moist chocolate zucchini cake recipe makes a rich and indulgent chocolate cake - your guests won’t even guess there is a vegetable in it!
Why I love this Chocolate Zucchini Cake Recipe
- It is ultra moist thanks to the zucchini
- You can’t even taste the zucchini and you’re getting a vegetable serving in through a dessert, what’s better?
- The spice blend provides the perfect “extra” flavouring to elevate this cake from a regular chocolate cake
- It’s paired with creamy decadent chocolate Swiss Meringue buttercream frosting
Preparing your Zucchini
When preparing your zucchini, make sure to grate it using the side with the fine holes. I prefer this over the side with the larger holes! Zucchini adds a heap of moisture to this cake!
How to Make Chocolate Zucchini Cake
- Essentially cream your wet ingredients, add your dry ingredients and voila! Here’s a few more details!!
- Cream your butter and oil together until completely combined. It is crucial the your butter is room temperature in this step to ensure the butter and oil unify. Add in your sugar and cream until light and fluffy - about 2-3 minutes.
- In a separate bowl, whisk together your dry ingredients. Whisking your dry ingredients together before adding them to the wet ingredients is essential to distributing the ingredients (specifically baking soda and baking powder) equally throughout the mixture. If you do not, it can be unequally distributed and either not rise properly or leave a taste of each of them in certain bites - yuck!
- Add your eggs, buttermilk, and zucchini into your wet ingredients.
- Finish, by gradually pouring your dry ingredients into your wet ingredients and mix to combine. Do not over mix at this step. Over-mixing results in a dense cake.
- Bake at 325 F until cooked (about 35 minutes)
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Chocolate Zucchini Cake Recipe
Ultra moist chocolate zucchini cake topped with creamy chocolate Swiss meringue buttercream.
Ingredients
- ½ cup Unsalted Butter At room temperature
- ½ cup Vegetable Oil
- 1¾ cups Granulated Sugar
- 2 Eggs At room temperature
- 1 teaspoon Pure Vanilla Extract
- ½ cup Buttermilk At room temperature
- 2 cups Grated Zucchini
- 2½ cups All Purpose Flour
- 4 tablespoon Cocoa Powder Sifted
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
Instructions
- Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with non-stick spray and line the bottom with a parchment circle. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, cream butter and oil until combined. Next add in your sugar and cream for 2 minutes until light and fluffy. Scrape down the sides of your mixing bowl.
- In a separate mixing bowl, combine sifted flour, cocoa, baking soda, baking powder, cinnamon and cloves. Whisk to combine. Set aside.
- With your mixer on low speed, gradually add eggs one at a time and allow to incorporate before next addition. Add in vanilla and mix until combined.
- Next, add in your buttermilk and zucchini and mix until combined.
- Turn your mixer to low and slowly add the dry ingredients to the wet. Beat on medium speed until combined.
- Distribute your cake batter evenly between your cake pans. I like to use a kitchen scale to ensure the batter is divided equally.
- Bake for 35 minutes or until a knife inserted into the centre comes out clean.
- Cool on cooling racks for about 10 minutes before inverting and removing the cake from the pans. Allow cakes to cool completely before frosting.
- To store these for decorating the next day, wrap completely cooled cake layers in plastic wrap two times.
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