Ingredients
Scale
- 3/4 cup Oil (like canola)
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 3 large Eggs
- 1-2 teaspoons Vanilla
- 1/2 cup Sour Cream (go for full-fat)
- 3 cups Grated Zucchini
- 2/3 cup Cocoa Powder (unsweetened)
- 2 cups Flour
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
For the scrumptious Chocolate Buttercream Frosting:
- 1 cup Butter (softened)
- 2/3 cup Cocoa Powder
- 3 1/2 cups Powdered Sugar
- 2 Tablespoons Heavy Cream or Milk
Instructions
- Preheat the oven to 350 degrees. Start by grating the zucchini, then spread it on paper towels to absorb some moisture.
- In a large bowl, mix oil, sugar, brown sugar, eggs, and vanilla until creamy. Stir in the grated zucchini and sour cream.
- Add cocoa powder, flour, baking soda, baking powder, and salt—mix only until combined to avoid over-mixing. Fold in chocolate chips.
- Pour the batter into a 9×13 pan (lightly sprayed with non-stick cooking spray). Bake for 24-28 minutes until a toothpick comes out clean from the center.
- Cool completely and then frost with the homemade chocolate buttercream frosting.
For the heavenly Chocolate Buttercream Frosting:
- In a large bowl, cream together butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. Adjust the cream for your desired consistency. Spread it over the cooled cake.
Notes
- For the oil, any type works, but I find it creates the moistest cake.
- Opt for full-fat sour cream—it’s a game-changer for extra tenderness.
- Finely grate the zucchini and soak up extra moisture before adding it to the batter.
- Use good-quality cocoa powder—I recommend Callebaut.
- All-purpose flour is perfect, but cake flour works too.
- Semi-sweet chocolate chips are the way to go.