Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (63g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (113g) unsalted butter, melted
- ½ cup (118ml) vegetable oil
- 1 cup (198g) granulated sugar
- 1 cup (213g) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (236ml) buttermilk
- ½ cup (118ml) hot tap water
- 3 cups (360g) shredded zucchini, blotted
- 2 cups (452g) unsalted butter, room temperature
- 1 cup (84g) unsweetened natural cocoa powder
- 4-5 cups (454-567g) powdered sugar
- 3-4 tbsp heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and prepare your cake pans with grease and parchment paper for easy release.
- Shred the zucchini using a box grater, measure out 3 cups (360g), and blot on paper towels to remove excess moisture.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, mix melted butter, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add half of the dry mixture to the wet ingredients and mix. Add half of the buttermilk, stir, then repeat with the remaining dry and wet ingredients. Add hot water and mix until smooth, but do not overmix.
- Gently fold in the blotted shredded zucchini into the batter until well-combined.
- Divide the batter between the prepared pans appropriately based on how many you're using.
- Bake in the preheated oven for 30-40 minutes (2 pans) or 25-35 minutes (3 pans), until a toothpick inserted in the center comes out with moist crumbs.
- Cool the cakes in their pans for 20-30 minutes, then transfer them to wire racks to cool completely before frosting.
Notes
Ensure to properly blot the zucchini to avoid a soggy cake.
This cake can be frosted with your favorite chocolate or cream cheese frosting for an extra treat.
Storing leftovers in an airtight container will keep the cake fresh for several days.
Nutrition
- Serving Size: 1 Slice
- Calories: 350
- Sugar: 26g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 63mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.