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chocolate zucchini cake

A moist and decadent chocolate cake loaded with zucchini and topped with rich chocolate frosting.
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Prep Time 1 hour 30 minutes
Cook Time 28 minutes
Total Time 1 hour 58 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.125 cups all-purpose flour
  • 0.75 cup natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.5 cup vegetable oil
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1.5 tsp vanilla extract
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 0.5 cup hot water
  • 2.5 cups shredded zucchini

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, mix melted butter, vegetable oil, sugars, and vanilla extract until combined.
  4. Add eggs and sour cream, mix until smooth. Then add milk and combine.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Add hot water gradually and mix until smooth.
  7. Fold shredded zucchini into batter carefully without overmixing.
  8. Divide batter evenly into prepared pans and bake for 28–33 minutes until toothpick comes out clean.
  9. Cool cakes for a few minutes before transferring to wire racks to cool completely.

Notes

This rich chocolate zucchini cake is perfect for chocolate lovers and veggie enthusiasts alike.