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Moist Chocolate Zucchini Cake Recipe with Easy Whipped Nutella Frosting

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A tender, moist chocolate zucchini cake paired with a silky, whipped Nutella ganache frosting. This recipe uses simple ingredients and sneaks veggies into a rich dessert with a light, airy frosting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar (optional: swap half for brown sugar)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), finely shredded and well-drained
  • 3/4 cup (180ml) buttermilk (or yogurt or milk + lemon juice)
  • For the whipped Nutella ganache frosting:
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (160g) Nutella
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan or line with parchment paper.
  2. Grate 2 medium zucchinis finely using a box grater. Drain excess moisture using a fine mesh strainer or cheesecloth by pressing gently.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  4. In another bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in buttermilk.
  5. Fold grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  10. Chill mixing bowl and beaters for frosting in fridge for 10 minutes.
  11. Warm Nutella slightly in microwave for 20 seconds to soften.
  12. Pour cold heavy cream into chilled bowl and whip on medium-high speed until soft peaks form.
  13. Add powdered sugar, vanilla extract, and softened Nutella. Continue whipping until stiff peaks form, about 2-3 minutes. Avoid overwhipping.
  14. Spread whipped Nutella ganache evenly over cooled cake with a spatula. Swirl gently for decoration.
  15. Refrigerate frosted cake for at least 30 minutes to set frosting before serving.

Notes

Drain zucchini well to avoid soggy cake. Use room temperature eggs for smoother batter. Fold batter gently to keep cake tender. Chill bowl and beaters before whipping ganache. Warm Nutella slightly for easier mixing. Tent cake with foil if edges brown too quickly. Frosting can be re-whipped if it starts to separate. Refrigerate cake before serving to set frosting.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, Nutella frosting, whipped ganache, vegetable dessert, easy chocolate cake, zucchini dessert

Find it online: https://bitefuljoy.com/moist-chocolate-zucchini-cake-recipe-with-easy-whipped-nutella-frosting/