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  • Writer's pictureTerri Windover

Ridiculously Chocolatey Zucchini Cake

Chocolate, chocolate and more chocolate. Oh, and zucchini lol.

Calling all chocolate lovers! To put into perspective how delicious and chocolatey this cake is, I just threw out my moms chocolate mayo cake recipe. You know, the one we all grew up on that was the holy grail of moist chocolate cake? Yeah, that one.

I just made a lighter chocolate frosting and added orange flavouring to it. It was a great touch of extra flavour. Think dark chocolate coffee crisp flavour mixed with a Terry’s chocolate orange.

I‘m thinking next time I will drain a can of mandarin oranges really well and place a layer in the middle with the frosting. Perhaps I’ll even decorate it on top with segments of a Terry’s chocolate orange. i mean, why not?


  • 2 cups (250g) all-purpose flour

  • 3/4 cup (63g) unsweetened natural cocoa powder (I used half very dark and have normal)

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon espresso powder (optional but not really)

  • 1/2 teaspoon salt

  • 1 cup (240ml) canola or vegetable oil

  • 1 cup (200g) granulated sugar

  • 3/4 cup (150g) packed light or dark brown sugar

  • 4 large eggs, at room temperature

  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature

  • 2 teaspoons pure vanilla extract

  • 3 cups shredded zucchini (about 3 medium)

  • 1 cup (180g) semi-sweet chocolate chips

  • chocolate frosting


  • Preheat oven to 350°F (177°C).

  • Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.

Make the cake:

  • Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl.

  • In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined.

  • Pour into dry ingredients and beat on medium speed until completely combined.

  • Beat in the chocolate chips. Batter will be slightly thick.

  • Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Assemble and frost:

  • First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard. (This means eat it when no one is looking).

  • Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.

  • Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on if desired.

  • Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Now that’s a moist cake!

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