Chocolate Job

Chocolate Zucchini Cake

Zucchini cake … Yes it’s something you haven’t heard of! But the cake is definitely worth a look!

Instructions how to make this cake

1. Grate the zucchini into a bowl.

2. Mix the flour, cocoa powder, baking soda, baking powder, espresso powder (optional), and salt in a large bowl.

3. Combine the oil, sugars, eggs, sour cream, and vanilla together and mix it up to make sure everything is well incorporated.

4. Add the grated zucchini to the wet mixture and then give it a good mix.

5. Slowly pour the dry mixture in with the wet mixture and beat together on medium speed. Add in the chocolate chips then pour the batter into the buttered pans. Bake then let them cool.

6. For the Chocolate buttercream; melt the chocolate chips with the cream then set aside to cool. Cream the butter in a stand mixer then sift in the cocoa powder. Beat in the powdered sugar slowly to be sure you get the proper consistency, then add the cream. You may now add the vanilla and melted and cooled chocolate. Continue mixing until you have a nice and fluffy, even consistency.

5. Slowly pour the dry mixture in with the wet mixture and beat together on medium speed. Add in the chocolate chips then pour the batter into the buttered pans. Bake then let them cool.

6. For the Chocolate buttercream; melt the chocolate chips with the cream then set aside to cool. Cream the butter in a stand mixer then sift in the cocoa powder. Beat in the powdered sugar slowly to be sure you get the proper consistency, then add the cream. You may now add the vanilla and melted and cooled chocolate. Continue mixing until you have a nice and fluffy, even consistency.

A few extra tips

  • Make sure to measure your flour correctly Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a kitchen scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Use three 8 inch cake pans so each layer is high and uniformed.
  • Make sure to prepare your cake pans, grease them in butter then place a round piece of parchment paper at the bottom of each pan. Finally, dust them in cocoa powder removing any excess. This will make sure that your cake won’t stick and will give you an easy release.
  • The zucchini grates really easily and quickly using the big holes on a box grater. You can use a food processor if you don’t have one.
  • If the zucchini seems extra wet squeeze out any excess moisture.
  • Make sure your refrigerated ingredients are at room temperature before starting especially the eggs!
  • To test that the cake is ready insert a small skewer or toothpick into the center of the cake, if it comes out clean it’s ready.
  • To get uniform flat layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home.
  • Make sure the cake is cooled completely before frosting.
  • Your butter should be softened at room temperature before making the buttercream or it’ll be lumpy and unpleasant.
  • Instead of Chocolate Buttercream, you could use Mocha Frosting, Cream Cheese Frosting, or Swiss Meringue Buttercream instead.
  • An offset spatula makes spreading the frosting super easy.
  • I like to use a star tip to pipe some frosting around the top edge of the cake. I used an 869 tip but any larger star tip will work well.
  • You can use the batter to make cupcakes instead of a whole cake.

Author of video content: Preppy Kitchen