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Double Fudge Chocolate Zucchini Cake Recipe with Easy Espresso Frosting

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A rich, fudgy chocolate zucchini cake enhanced with melted dark chocolate and topped with a subtle espresso frosting. This moist, dense cake cleverly hides zucchini for a sneaky veggie boost while delivering indulgent flavor.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups (150g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • 4 oz (115g) bittersweet or semisweet chocolate, melted and slightly cooled
  • ½ cup (120ml) buttermilk or plain yogurt
  • For the Espresso Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp brewed espresso or strong coffee, cooled
  • 2 tbsp unsweetened cocoa powder (optional)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Grate about 1½ cups (150g) of zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  2. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9-inch round baking pan with butter or non-stick spray and line with parchment paper.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  4. In a separate bowl, whisk granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Slowly mix melted chocolate and buttermilk or yogurt into the wet mixture until smooth and glossy.
  6. Add dry ingredients to wet mixture in three parts, folding gently after each addition. Fold in grated zucchini until just combined; do not overmix.
  7. Pour batter into prepared pan and smooth the surface. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  8. Cool cake in pan on a wire rack for 20 minutes, then remove from pan and cool completely before frosting.
  9. To make espresso frosting: Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar and cocoa powder (if using), alternating with brewed espresso and vanilla extract. Add a pinch of salt. Beat on high speed for 3-4 minutes until light and fluffy. Adjust espresso or sugar to desired consistency.
  10. Spread frosting evenly over cooled cake. Slice into squares and serve immediately or refrigerate for later.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Melt chocolate gently to prevent seizing. Use freshly brewed espresso or good-quality instant espresso powder for best frosting flavor. Chill frosting if too soft before spreading. Cake can be stored in fridge up to 4 days or frozen unfrosted up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, double fudge cake, espresso frosting, chocolate dessert, zucchini dessert, easy chocolate cake, gluten-free adaptable, dairy-free option

Find it online: https://avabake.com/double-fudge-chocolate-zucchini-cake-recipe-with-easy-espresso-frosting/