Triple Chocolate Zucchini Cake
Rich, moist, decadent–this triple chocolate zucchini cake is just what you need to get you through these long, hot summer days.
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.
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.
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.
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.
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.
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.
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!
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 1 cup Golden Barrel Coconut Oil melted
- 1 cup Golden Barrel organic cane sugar
- 3/4 cup Golden Barrel Light Brown Sugar packed
- 4 large eggs, at room temperature
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 3 cups shredded zucchini
- 1 cup semi sweet chocolate chips
- 1 and 1/4 cups (2.5 sticks) butter, softened to room temperature
- 3-4 cups Golden Barrel confectioners' sugar to your taste
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup half and half, or cream
- 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.
- In a large bowl, sift dry ingredients: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt, whisking together until combined.
- 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.
- 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 adapted from Sally's Baking Addiction.
Did you squeeze any of the moisture out of the zucchini first?
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!