Triple Chocolate Zucchini Cake

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Rich, moist, decadent–this triple chocolate zucchini cake is just what you need to get you through these long, hot summer days.

Triple Chocolate Zucchini Cake

Well there’s no denying summer is here. These days are HOT. Like, pretty much stay-in-your-house hot. Typically I’m a “go play outside” mom, but I’ve found myself giving my boys a break lately and allowing them to chill inside. Granted, they still need direction and things to do, but I’m not as obsessive with having them get their energy out outside.

Triple Chocolate Zucchini Cake
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What’s a girl to do when she’s stuck inside? Bake, of course. Now in this kind of heat, my Mom would have never turned her oven on but man, we’re blessed to have amazing central air conditioning and it truly is AMAZING. I can bake without it really affecting the temperature in our house. So bake I did.

Triple Chocolate Zucchini Cake

I made this cake last week to bring over to some friends’ house for dessert. It was the perfect ending to a lovely meal/hanging out. I like to keep cakes like these in the fridge. Especially on warm days. The chill hardens the icing just a bit, making it a lovely texture.

Triple Chocolate Zucchini Cake

This cake is a chocolate-lover’s dream. It not only is chocolate cake with chocolate buttercream icing, but there’s also chocolate chips in the cake and I also put some chocolate shavings on top. You can’t get much more chocolate than that. 😉 But the secret ingredient that’s also in there (and adds to the overall moistness), is zucchini. I shredded up about 1 and a half good-sized zucchinis for a total of 3 cups. When my boys took their first bites, my oldest exclaimed, “Mom, you can’t even taste the zucchini!” Ha. I guess that’s kinda the point. So the zucchini just makes sure the cake doesn’t get too dried out. Because, really, is there anything worse than dry chocolate cake? Yikes.

Triple Chocolate Zucchini Cake

There’s also Golden Barrel coconut oil in it as well, which, again, adds to the moisture content. We all know that chocolate and coffee complement each other nicely, so there’s also a tablespoon of instant espresso in the batter. You honestly can’t even really taste it in the finished product; it just adds to the overall chocolate flavor–it’s a great enhancer.

Triple Chocolate Zucchini Cake

The chocolate buttercream is delightfully creamy and whipped until light in texture. It really is the crowning jewel of this cake. When making the icing, be sure to taste it along the way and add more sugar to your liking. I kept this one on the less-sweet side and I think it was pretty perfect.

Triple Chocolate Zucchini Cake

So treat yourself to a slice (or two!) of this delicious cake to get you through these hot summer days. It’s sure to make your day sweeter!

Triple Chocolate Zucchini Cake

Triple Chocolate Zucchini Cake
Print Recipe
Rich, moist, decadent--this triple chocolate zucchini cake is just what you need to get you through these long, hot summer days.
Servings Prep Time
10-12 10 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 10 minutes
Cook Time
30 minutes
Triple Chocolate Zucchini Cake
Print Recipe
Rich, moist, decadent--this triple chocolate zucchini cake is just what you need to get you through these long, hot summer days.
Servings Prep Time
10-12 10 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 10 minutes
Cook Time
30 minutes
Instructions
  1. Preheat oven to 350 degrees F. Prepare 3 9" baking pans by spraying with cooking spray and placing parchment round on bottoms of each pan. Set aside.
  2. In a large bowl, sift dry ingredients: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt, whisking together until combined.
  3. In a bowl attached to a stand mixer (or with a hand mixer), mix together oil, sugars, eggs, sour cream, vanilla, and zucchini until combined. With mixer on low speed, gradually add dry ingredients to wet and mix until just combined. Add in chocolate chips.
  4. Pour batter evenly into the three pans and bake for about 25-30 minutes or until a toothpick inserted in middle comes out clean. Let cakes cool in pan then turn over onto wire rack to cool completely. Assemble cake once completely cooled--one layer of cake on bottom of cake plate, followed by icing, then second layer, icing, third layer, then icing the top and sides until completely covered. Garnish with shaved chocolate, chocolate chips, or chocolate sprinkles on top. Store in airtight container in refrigerator.
Recipe Notes

Recipe adapted from Sally's Baking Addiction.

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2 Responses

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    Did you squeeze any of the moisture out of the zucchini first?

    • Kat Hertzler

      Hi Sandy. ? I did not squeeze any moisture out first. No need! It’s the perfect amount to make a moist cake. Hope you enjoy!

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