A moist and delicious chocolate zucchini cake filled with white chocolate buttercream (no you can't taste the zucchini!).
Whenever we plant zucchini in our garden we end up with way too many. Hence the inspiration for this recipe. What better way to use them than in a chocolate cake?
Have you got any good tips or recipes for using zucchini?
Because this cake is filled with grated zucchini it means we can have our cake and eat (lots of) it too! What surprises people most about this cake is that you would never know there are zucchini hiding in it. The zucchini helps to create not only some nutritional value but also lots of moisture, creating a delicious moist chocolate cake.
You can fill/frost/ice this cake with any frosting/buttercream/icing that you like, but I like to pair it with this white chocolate buttercream because I’m a little addicted to it at the moment.
How to make chocolate zucchini cake:
Preheat oven to 180°C (355°F) and line two 20cm (8-inch) round cake tins with baking paper.
- In a large bowl, sift together:
- Flour
- Cocoa powder
- Sugar
- Cinnamon
- Baking powder
- Baking soda
- Salt
Then whisk to combine.
2. In a separate bowl, mix:
- Oil
- Yoghurt or buttermilk
- Eggs
- Vanilla extract
3. Fold the wet mixture into the dry mixture until almost combined.
4. Add grated zucchini and fold in gently until just combined.
5. Divide batter evenly between the prepared tins.
6. Bake for 35–40 minutes, or until a skewer inserted comes out clean.
7. Cool, then ice with your preferred frosting (I recommend white chocolate buttercream).
Storage
This cake can be kept at room temperature for up to 3-4 days when stored in an airtight container or up to 1 week if stored in the fridge.
You can also freeze this cake for up to 3 months. Wrap the whole cake or slices of cake in gladwrap and store in a contained or freezer bag.
Related
Looking for other recipes like this? Try these:
Delicious Zucchini Chocolate Cake
Ingredients
- 250 g (2 cups) plain flour
- 77 g (¾ cup) natural cocoa powder
- 400 g (2 cups) white sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 mls (½ cup) flavourless oil (e.g. canola, rice bran etc.)
- 125 mls (½ cup) plain yoghurt (or buttermilk)
- 3 eggs
- 1 teaspoon vanilla
- 350 g (3 cups) zucchini, grated
Instructions
- Preheat oven to 180C (355F) and line two round 20cm (8 inch) cake tins with baking paper.
- In a large bowl, sift flour, cocoa powder, sugar, cinnamon, baking powder, baking soda and salt and whisk to combine well.
- In a smaller bowl, mix oil, yoghurt (or buttermilk), eggs and vanilla until combined. Fold into the flour mixture until nearly combined then add zucchini and continue to fold until just combined.
- Spoon batter into prepared tins (making sure there is an even amount in each tin )and bake for 35-40 minutes or until the cake comes away from the sides of the tin and a skewer comes out clean when inserted.
- Ice with desired icing (I love using my white chocolate buttercream with this cake).
