This Chocolate Zucchini Snack Cake recipe is a simple and delicious cake perfect for everyday baking! It’s less sweet than traditional chocolate cake and filled with vegetables. Why not treat yourself?
Preheat oven to 325 degrees. Line a 9 inch round cake pan with parchment paper and then grease. Wrap the shredded zucchini in a clean dish towel and squeeze out any excess water. Set aside.
In a bowl attached to a stand mixer with the paddle attachment, beat together the butter, applesauce, oil, sugar, vanilla extract, baking soda, baking powder, and salt until completely combined. Beat in the egg.
Interchangably add in the 1/2 of the sour cream, 1/2 of the flour, and 1/2 of the cocoa powder, beating on medium-low, until all of each has been incorporated into the batter.
Fold in the zucchini and chocolate chips. Pour batter into prepared baking pan and bake for 23 - 27 minutes or until a toothpick comes out clean from the center (note that it may take a bit shorter or longer depending on how much moisture was in your zucchini so start checking around the 23 minute mark).
Transfer to a wire rack and let cool completely before topping.
On high speed, beat the unsalted butter and cream cheese in a stand mixer with the whisk attachment until light and fluffy, about 30 seconds.
Slower the speed to medium-low and slowly add in the powdered sugar and vanilla just until combined. Turn the speed back up to high speed for another few seconds until light and fluffy.
Evenly spread the frosting over the zucchini cake and sprinkle with chocolate shavings. Slice the cake and enjoy!