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decadent chocolate zucchini cake

Decadent Chocolate Zucchini Cake

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This irresistible chocolate cake features hidden zucchini that adds incredible moisture while disappearing into the rich chocolate backdrop. The combination of butter and oil creates perfect texture, while warm spices enhance the deep chocolate flavor. Topped with a caramelized coconut-walnut mixture for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups zucchini shredded
Topping
  • 1 cup coconut flaked
  • 6 tablespoons butter softened
  • 2/3 cup brown sugar packed
  • 1/2 cup walnuts chopped
  • 1/4 cup milk

Equipment

  • 13x9x2 inch baking pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat your oven to 325°F and grease a 13×9×2-inch baking pan.
  2. In a large mixing bowl, combine the softened butter, vegetable oil, and sugar. Beat until smooth and well-integrated.
  3. Add eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking cocoa, baking soda, baking powder, cinnamon, and cloves.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  6. Gently fold in the shredded zucchini until just incorporated.
  7. Pour the batter into your prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack for 10 minutes while you prepare the topping.
  9. For the topping, mix together the flaked coconut, softened butter, brown sugar, chopped walnuts, and milk in a bowl until well combined.
  10. Spread the topping mixture evenly over the warm cake.
  11. Place the cake under the broiler, about 4-6 inches from the heat source, just until the topping turns golden and bubbly. Watch carefully as this happens quickly.
  12. Remove from the broiler and allow to cool slightly before serving.

Nutrition

Calories: 385kcal

Notes

No need to peel the zucchini before shredding, as the skin contains nutrients and its color will be masked by the cocoa. If your zucchini seems particularly watery, lightly pat it dry with paper towels before adding to the batter.
Don't have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake also freezes beautifully for up to 3 months when wrapped tightly.

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