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Moist Chocolate Zucchini Cake Recipe with Easy Brown Butter Frosting

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A rich and moist chocolate zucchini cake balanced by the subtle earthiness of zucchini and topped with a nutty, caramel-kissed brown butter frosting. This cake is a comforting and indulgent dessert that sneaks veggies into sweets.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can swap for gluten-free flour mix)
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
  • 1½ cups (about 2 medium) zucchini, finely grated and lightly squeezed
  • 4 oz (115g) dark chocolate, melted (optional)
  • 1 cup (227g) unsalted butter (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • ¼ cup (25g) unsweetened cocoa powder (for frosting)
  • 2 teaspoons pure vanilla extract (for frosting)
  • 3–4 tablespoons heavy cream or milk (for frosting)
  • Pinch of sea salt (for frosting)

Instructions

  1. Grate about 1½ cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture (about 2-3 minutes). Set aside.
  2. In a small saucepan, melt 1 cup (227g) butter over medium heat. Swirl frequently until it foams, then turns golden brown with a nutty aroma (about 5-6 minutes). Remove from heat and transfer to a bowl to cool while you prepare the cake.
  3. In a large bowl, sift together 2 cups flour, ¾ cup cocoa powder, 1½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Set aside.
  4. In another large bowl, whisk 1 cup granulated sugar, ½ cup brown sugar, and 3 large eggs until fluffy (about 2-3 minutes). Add ½ cup vegetable oil, 1 tsp vanilla extract, and 1 cup buttermilk; mix until just combined.
  5. Stir in 4 oz melted dark chocolate (optional) until smooth. Fold in the grated zucchini gently to distribute evenly without overmixing.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
  7. Grease and flour two 8-inch pans or line a 9×13-inch pan with parchment paper. Divide batter evenly and smooth tops.
  8. Bake at 350°F (175°C) for 30-35 minutes (round pans) or 40-45 minutes (9×13 pan). Use toothpick test — it should come out with moist crumbs but no wet batter.
  9. Let cakes cool in pans for 10-15 minutes, then transfer to wire racks to cool completely before frosting.
  10. Once browned butter is cooled but still liquid, whisk in 3 cups powdered sugar, ¼ cup cocoa powder, 2 tsp vanilla, and pinch of salt. Add 3-4 tbsp heavy cream or milk gradually until frosting reaches spreadable consistency.
  11. Place one cake layer on serving plate, spread a layer of frosting. Add second layer and frost top and sides evenly. Optionally, sprinkle with chopped toasted nuts or chocolate shavings.

Notes

Squeeze excess moisture from zucchini to prevent soggy cake. Use good quality cocoa powder and dark chocolate for rich flavor. Brown butter carefully to avoid burning. Avoid overmixing batter to keep cake tender. Chill frosting if too thin and re-whip before spreading. Cake tastes best at room temperature. Store wrapped in fridge up to 4 days or freeze unfrosted up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, brown butter frosting, moist chocolate cake, zucchini dessert, easy chocolate cake, gluten-free adaptable, dairy-free option

Find it online: https://lucastable.com/moist-chocolate-zucchini-cake-recipe-with-easy-brown-butter-frosting/