Decadent Chocolate Zucchini Cake
with Sour Cream Chocolate Frosting
This moist chocolate zucchini cake is a year-round showstopping dessert with it's decadent cocoa forward flavour and tender crumb. Topped with an irresistible sour cream chocolate frosting, you won't even realize you're eating vegetables!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Cocoa Powder
(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
½ cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
½ cup
White Sugar
(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Zucchini
3 unit(s)
Sour Cream
(Contains Milk)
4 g
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
12 g
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
1 cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
½ cup
Bittersweet Chocolate Chips
(Contains Soy May contain Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
1.7 g
Espresso Powder
Not included in your delivery
5 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
½ cup
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 350F.
- Remove 5 tbsp butter from the fridge and set aside in a warm place to soften.
- Grease the base and sides of an 8x8-inch (9x13-inch) baking tin with 1 tbsp oil, then line with a piece of parchment paper, pressing to adhere.
- Grate zucchini.
- Add espresso powder and 1 tbsp (1.5 tbsp) hot water to a small bowl, then stir to dissolve.
- Add flour, cocoa powder, 3/4 tsp (1.5 tsp) baking soda, 0.5 tsp (1 tsp) baking powder and 1/2 tsp (1 tsp) salt to a medium bowl, then whisk to combine.
- Add 1/2 cup (1 cup) oil, brown sugar, white sugar, eggs, espresso mixture and 6 tbsp sour cream to a large bowl, then whisk to combine. Stir in zucchini.
- Gently add flour mixture to the large bowl, stirring until combined and no floury streaks remain.
- Transfer zucchini cake batter to prepared baking tin, then spread in an even layer using the back of a spoon or spatula.
- Bake in the middle of the oven for 35-45 min, until domed in the middle and a toothpick inserted into the centre comes out clean.
- Meanwhile, add chocolate chips to a small microwave-safe bowl. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
- Add softened butter and melted chocolate to another large bowl. Beat for 2-3 min, using an electric hand mixer, until creamy and fluffy. Slowly beat in icing sugar, remaining sour cream and 1/8 tsp (1/4 tsp) salt until combined. Beat in 1 tbsp (2 tbsp) milk until creamy and smooth.
- Remove cake by running a sharp knife around the edges of the baking tin and gently pulling on the parchment paper.
- Dollop sour cream chocolate frosting over top of cake, then spread using the back of a spoon, making large swooping motions to create a pattern.
- Sprinkle flaky salt over top, if you'd like.
- Cut chocolate zucchini cake into desired number of slices.