Chocolate Zucchini Cake With Sour Cream Frosting

Serving 10 people

240 min


  • butter 8 tablespoons butter, at room temperature
  • buttermilk 1/2 cup buttermilk
  • confectioners' sugar 3-4 cups confectioners' sugar
  • corn oil 1/2 cup olive or corn oil
  • eggs 2 eggs
  • flour 2 + 3/4 cups flour
  • salt 1 teaspoon salt
  • sour cream 1/3 cup sour cream
  • unsweetened cocoa 1/2 cup unsweetened cocoa
  • vanilla extract 1 teaspoon vanilla extract
  • walnuts 1/2 cup walnuts, chopped, optional for garnish
  • zucchini 2 medium zucchini, peeled, grated on large holes of box grater
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How to make it

  1. About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out.Preheat oven to 325ยบ F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy.Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini.
  2. Pour batter into greased pan and spread evenly.
  3. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center.
  4. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting.In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes.