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.
Servings Prep Time
10-12 10minutes
Cook Time
30minutes
Servings Prep Time
10-12 10minutes
Cook Time
30minutes
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.