Indulge in Wisconsin's Best: Chocolate Zucchini Cake Recipe for Sweet Summer Days

Photo bymiss wulan

When it comes to comforting desserts in Wisconsin, there’s a certain charm in mixing farm-fresh produce with classic indulgence. One standout dessert that’s making waves in kitchens across the state is the Chocolate Zucchini Cake. Combining the unexpected earthiness of zucchini with the rich, deep flavors of cocoa, this cake is a delightful fusion of flavor and texture. Whether you’re baking for a summer potluck or cozying up during Wisconsin’s cool fall evenings, this Chocolate Zucchini Cake will be a crowd-pleaser.

The Sweet Surprise of Zucchini in Wisconsin Desserts

Wisconsin, known for its bountiful farms and dairy products, has a longstanding tradition of using fresh, local ingredients in its cooking. Zucchini, a staple in many gardens across the state, finds its way into both savory dishes and sweet treats. While it might seem unusual to incorporate a vegetable into a chocolate cake, the zucchini adds a moist, tender texture without overwhelming the chocolatey flavor. It’s the secret ingredient that turns a regular chocolate cake into something unforgettable.

This Chocolate Zucchini Cake recipe marries the best of Wisconsin’s culinary traditions: wholesome, fresh ingredients, and a love for hearty, satisfying desserts. The zucchini melts into the batter, leaving behind an incredibly moist crumb, while the chocolate buttercream frosting brings an added layer of decadence. This cake is perfect for celebrating Wisconsin’s summer harvests or as a delicious treat year-round.

Recipe: Wisconsin Style Chocolate Zucchini Cake

Ingredients:

• Chocolate Zucchini Cake
• • 2 cups plus 2 tbsp (276g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (112g) unsalted butter, melted
  • 1/2 cup (120ml) vegetable oil
  • 1 cup sugar
  • 1 cup (225g) light brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/2 cup (120ml) milk
  • 1/2 cup (240ml) hot water
  • 2 1/2 cups (300g) shredded zucchini
• Chocolate Buttercream
• • 2 1/2 cups (560g) unsalted butter, room temperature
  • 6 cups (690g) powdered sugar
  • 1 cup (114g) natural unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 4–5 tbsp (60-75ml) heavy cream
  • Pinch of salt
  • Mini chocolate chips, for decorating, optional

Instructions:

1. Prepare the cake layers: Preheat your oven to 350°F (180°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, mix the melted butter, vegetable oil, sugar, brown sugar, and vanilla extract until smooth.
4. Add the eggs and sour cream to the wet mixture, then stir in the milk until everything is well combined.
5. Gradually fold in the dry ingredients until just combined, then mix in the hot water to create a smooth batter.
6. Gently fold the shredded zucchini into the cake batter, being careful not to overmix.
7. Divide the batter evenly between the prepared cake pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.

Make the Frosting:

1. Beat the butter in a large bowl until smooth. Add half of the powdered sugar and the cocoa powder, mixing until combined.
2. Add the vanilla extract and heavy cream, then mix in the remaining powdered sugar until the frosting is smooth and creamy.
3. Adjust the consistency with more cream if necessary.

Assemble the Cake:

1. Once the cakes have cooled, level the tops of each layer with a serrated knife to create an even surface.
2. Place the first layer on a cake plate and spread 3/4 cup of frosting over the top. Repeat with the second layer.
3. Add the third layer, then frost the entire outside of the cake with the remaining buttercream.
4. For a fun finish, press mini chocolate chips into the sides of the cake or sprinkle them on top.
5. Store the cake in an airtight container at room temperature for up to 24 hours or refrigerate for longer storage. Serve at room temperature for the best flavor.

A Taste of Wisconsin at Every Bite

This Chocolate Zucchini Cake is a true reflection of Wisconsin's love for simple, farm-to-table goodness. Every bite is filled with the richness of chocolate and the freshness of zucchini, making it a delightful dessert for any occasion. Whether you’re enjoying it during a summer picnic or a cozy fall evening, this cake embodies the heart and soul of Wisconsin’s baking traditions. Give this recipe a try, and you’ll understand why Wisconsin locals treasure it!

Here are some great resources for your Chocolate Zucchini Cake recipe:

1. Sally's Baking Addiction offers a super moist and rich Chocolate Zucchini Cake topped with milk chocolate fudge frosting. This recipe ensures a perfectly baked cake that hides the zucchini but delivers on flavor and texture​(Sally's Baking Addiction).
2. Mom On Timeout has a recipe that highlights the moist, decadent nature of a Chocolate Zucchini Cake. This version adds applesauce for extra moisture, and finishes with a simple chocolate glaze​(Mom On Timeout).
3. King Arthur Baking provides a version of the cake that incorporates a touch of espresso powder for an extra depth of flavor, and includes tips for ensuring your zucchini is just right​(King Arthur Baking).
4. Two Peas & Their Pod also offers an easy-to-make recipe that pairs the chocolate zucchini cake with a fluffy chocolate frosting, making it perfect for family gatherings​(Two Peas & Their Pod).
5. Allrecipes features a more classic approach with added walnuts for a bit of crunch, creating a well-rounded cake that's both rich and textured​(Allrecipes).

Each of these sources provides helpful tips and variations on the recipe, so you can choose the one that suits your taste and available ingredients!