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The Perfect Chocolate Zucchini Cake with Lemon Cream Cheese Buttercream
Chocolate Zucchini Cake – moist chocolate zucchini cake layers with a lemon cream cheese frosting.
Chocolate Zucchini Cake
Looking for a way to use up all your zucchini from your garden? I’ve got you covered! My Chocolate Zucchini Cake is as easy as it is delicious! It’s a recipe from Ryan’s family and a fan favorite around here.Â
The zucchini adds moisture to the cake, but you can’t even tell it’s there once the cakes are baked. I also added some lemon zest to the cake to carry that flavor throughout each bite.
I also added a bit of lemon to the cream cheese frosting. Chocolate and lemon may seem a bit unusual to some, but it’s oh-so-good!
Can this cake be made in a sheet pan?
Absolutely! Just like all of my cakes, you can simplify them by baking them in a 9″ x 13″ baking pan. In fact, Ryan’s parents used to serve this cake with chocolate chips sprinkled on top. The frosting is my addition 🙂Â
To bake in a rectangular baking pan, don’t change a thing except the baking time. You’ll add about 10 minutes to my suggested time below.Â
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How to Assemble this Cake
With only two layers to handle, the assembly of this cake is incredibly easy. The first time I made it, I actually didn’t even frost the outside of the cake and made it a naked cake.
This time around, I created a rustic look with my straight icing spatula. You can easily get this look with just a regular kitchen knife too. Check out my tutorial for this technique HERE.
I love the simplicity of this cake, but the flavor is really the show-stopper!
Enjoy!
Chocolate Lemon Zucchini Cake
Moist chocolate zucchini cake layers with lemon cream cheese frosting.
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 45 mins
Ingredients
For the Cake
- 2 1/4 cup (270 g) all-purpose flour
- 1/2 cup (109 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 2 cups (400 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/2 cup (109 g) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1/2 cup (120 g) buttermilk, room temperature
- 2 cups (300 g) grated unpeeled zucchini, about 2 ½ medium
- 1 teaspoon lemon zest
For the Buttercream
- 1 cup (226 g) unsalted butter, slightly chilled
- 4 oz. cream cheese, slightly chilled
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 teaspoon (4.2 g) lemon extract
- Pinch of salt
Instructions
For the Cake
- Preheat your oven to 325 degrees F. Spray your two 8-inch round cake pans, line with parchment paper and spray the parchment. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, and oil until well blended.
- Add the eggs, one at a time, beating for about 30 seconds after each addition. Beat in the vanilla.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
- Mix in the grated zucchini and lemon zest.
- Pour the batter evenly into the two cake pans and bake for about 25-30 minutes.
- Cool completely in pan.Â
For the Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth, about 2 to 3 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the lemon extract and salt.
- Turn the mixer to medium speed and beat for about 5 minutes, until light in color.
Hey Courtney,
Do I need to squeeze out the water from the zucchini or do I just grate and use as-is?
Thanks!
No, I didn’t. It helps maintain the moisture in the cake.
Can you also provide baking instructions to make it a sheet cake?
I have an IGTV about making my cakes into sheet cakes.
Can you use lemon juice in icing or does it have to be lemon extract?
I would use extract.