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Moist Dark Chocolate Zucchini Cake with Brown Butter Frosting

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A rich, deeply chocolatey zucchini cake that is moist and tender, topped with a nutty, caramel-flavored brown butter frosting. Perfect for sneaking veggies into dessert without sacrificing flavor.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (150g) grated zucchini (about one medium zucchini)
  • 1 cup (227g) unsalted butter (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 2–3 tablespoons whole milk or heavy cream (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray and lightly dust with cocoa powder to prevent sticking.
  2. Wash and finely grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
  4. In another bowl, whisk granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened (about 2-3 minutes).
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing.
  6. Gently fold the grated zucchini into the batter, making sure it’s evenly distributed.
  7. Transfer the batter into the prepared pan(s), smoothing the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  8. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before frosting.
  9. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Remove from heat and let cool slightly.
  10. Pour the browned butter into a mixing bowl, add powdered sugar, 2 tablespoons milk or cream, vanilla extract, and a pinch of salt. Beat on medium speed until fluffy, adding more milk if needed to reach spreading consistency.
  11. Spread the brown butter frosting evenly over the cooled cake. Use the back of a spoon to create gentle swirls if desired.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use a light-colored pan for browning butter to monitor color changes and prevent burning. If frosting is too thin, chill for 10-15 minutes. Brush cake with simple syrup if dry before frosting. For gluten-free or dairy-free versions, swap ingredients as suggested.

Nutrition

Keywords: dark chocolate zucchini cake, brown butter frosting, moist chocolate cake, vegetable dessert, easy chocolate cake, zucchini dessert, homemade frosting

Find it online: https://daintydine.com/moist-dark-chocolate-zucchini-cake-recipe-easy-homemade-brown-butter-frosting/