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Moist Dark Chocolate Zucchini Cake Recipe with Easy Whipped Espresso Buttercream

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A rich and moist dark chocolate zucchini cake paired with a light, whipped espresso buttercream. This easy recipe uses simple ingredients and delivers a comforting, indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or substitute with almond flour for gluten-free option)
  • ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups (150g) zucchini, finely grated and gently squeezed to remove excess moisture
  • ½ cup (120ml) buttermilk or plain yogurt
  • 4 oz (115g) dark chocolate, chopped (60-70% cacao)
  • For the Whipped Espresso Buttercream:
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tablespoon espresso or strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter or oil and line the bottom with parchment paper.
  2. Grate the zucchini using the fine side of your grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture.
  3. Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring until smooth. Let it cool slightly.
  4. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. In a separate bowl, whisk the sugars and eggs until pale and slightly fluffy (2-3 minutes by hand or 1 minute with mixer). Add oil and vanilla extract and mix gently.
  6. Add the melted chocolate to the wet ingredients and stir until well blended.
  7. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix each addition just until incorporated.
  8. Fold in the grated zucchini gently with a spatula.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 40-45 minutes (round pans) or 50-55 minutes (loaf pans), until a toothpick inserted comes out with a few moist crumbs.
  11. Remove cake from oven and cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  12. To make the buttercream, beat softened butter on medium speed until creamy and pale (about 2 minutes). Gradually add powdered sugar, beating well after each addition.
  13. Add espresso, vanilla extract, and a pinch of salt. Continue whipping on high speed until light and fluffy (3-5 minutes).
  14. Once cake is cooled, spread whipped espresso buttercream evenly over the top.
  15. Optional: Sprinkle with dark chocolate shavings or dust with cocoa powder.

Notes

Do not over-grate zucchini to avoid excess moisture. Fold batter gently to keep cake tender. Use room temperature eggs and butter for best results. If buttercream is too soft, chill for 10 minutes and re-whip. Parchment paper helps with easy cake removal. For dairy-free, substitute coconut oil, dairy-free yogurt, and vegan butter. Adding chopped nuts or chocolate chips adds texture. Espresso powder can be used for stronger coffee flavor.

Nutrition

Keywords: dark chocolate zucchini cake, chocolate cake, zucchini dessert, espresso buttercream, moist chocolate cake, easy chocolate cake, gluten-free option, dairy-free option

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