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Moist Sneaky Chocolate Zucchini Cake Recipe with Easy Whipped Espresso Buttercream

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A moist and rich chocolate zucchini cake topped with light and airy whipped espresso buttercream, perfect for last-minute baking and sneaking veggies into dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (120ml) buttermilk or plain yogurt
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans or line a 9×13-inch pan with parchment paper.
  2. Grate zucchini finely and squeeze out excess liquid using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  4. In another bowl, beat granulated sugar, brown sugar, eggs, and oil until smooth and creamy. Add vanilla extract and mix.
  5. Gradually add dry ingredients to wet mixture, alternating with buttermilk or yogurt, starting and ending with dry ingredients. Mix on low speed or fold gently.
  6. Fold in grated zucchini gently until evenly distributed.
  7. Pour batter into prepared pans and smooth the top. Bake 30-35 minutes for round pans or 40-45 minutes for 9×13 pan. Check doneness with toothpick.
  8. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
  9. For buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with brewed espresso, vanilla, and salt. Beat on high until light and fluffy.
  10. Assemble cake layers with buttercream between and on top, or frost single cake generously.

Notes

Always squeeze zucchini well to avoid soggy cake. Do not overmix batter to keep cake tender. Use room temperature but firm butter for best buttercream texture. Let cake cool completely before frosting. Brew strong coffee concentrate if no espresso machine is available. Chill buttercream if too soft and rewhip before frosting.

Nutrition

Keywords: chocolate zucchini cake, espresso buttercream, moist chocolate cake, sneaky veggies dessert, easy chocolate cake, last-minute dessert

Find it online: https://cravemila.com/moist-sneaky-chocolate-zucchini-cake-recipe-with-easy-whipped-espresso-buttercream/