BAKED/ Baked Goods

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

chocolate zucchini cake

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

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By Mrs. Kossenfloffer Serves: 9
Prep Time: 30 Cooking Time: 30

This is not an overly sweet cake. Ya know why, because I like it better that way.


  • Unsalted butter, for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan and tossing the chips with
  • 1/2 cup plus semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons strong coffee
  • 1 cup sugar
  • 1/2 cup plus extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium zucchini, grated and squeezed dry of excess water
  • 1 1/2 sticks of butter
  • 4 ounces bittersweet chocolate melted
  • 1 tablespoon cocoa powder
  • 2 tablspoons granulated sugar
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 1/2 cup of confectioners sugar (optional)



Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour and tap out the excess.


Toss the chocolate chips with 1 tablespoon flour in a small bowl and set aside


Whisk the flour, cocoa powder, salt and baking soda together and set aside.


In a large bowl with a mixer on medium speed beat the sugar, olive oil, eggs, coffee and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat until just combined. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.


Pour the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and cool completely.


To make the icing


In the bowl of an electric mixer put 1 1/2 sticks of room temperature butter.


Melt 4 ounces of bittersweet. In a small sauce pan mix together the cocoa powder, granulated sugar, salt, vanilla extract and half-and-half and heat until everything is combined and homogenous.


Add that to the melted chocolate and whisk to combine and let that mixture come to room temperature.


Add the chocolate mixture to the butter and beat with the whisk until combined. If you want the icing stiffer and sweeter add 1/2 cup of sifted confectioners sugar.

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