Chocolate Zucchini Birthday Cake
There’s something so special about making your child’s birthday cake - no matter their age. For Ava’s 21st, it was no different. We found ourselves flipping through cake books for inspiration, just like we used to, reminiscing and trying to decide what felt just right.
We settled on her childhood favourite: a Chocolate Zucchini Cake. Made with grated zucchini, this cake is soft, moist, and chocolatey, staying fresh for days. Perfect for birthdays, family gatherings or even school holiday treats and lunchboxes.
This chocolate zucchini birthday cake has everything you want in a celebration cake - rich, fudgy and topped with the most irresistible chocolate buttercream. It’s indulgent, yet cleverly packed with hidden goodness.
It’s the kind of cake that feels a little bit special from the very first slice… indulgent, comforting, and made to be shared with the people you love most.
Chocolate Zucchini 21st Birthday Cake
This chocolate zucchini birthday cake is soft, fudgy and packed with hidden vegetables, finished with a smooth chocolate buttercream frosting.
Ingredients
- 1 cup vegetable oil
- 3 cups caster sugar
- 1 tbsp vanilla extract
- 4 eggs, room temperature
- 1 cup buttermilk
- 4 cups zucchini, grated
- 4 cups plain flour
- 1 cup cocoa powder
- 3 tsp bicarbonate of soda
- Pinch of salt
- 500g unsalted butter, softened
- 2 tsp vanilla extract
- 2–4 tbsp thickened cream
- 1 cup cocoa powder
- 6 cups icing sugar
Instructions
- Preheat oven to 160°C fan-forced. Grease and line a 24cm round cake tin or springform tin.
- In a large bowl, sift together flour, cocoa powder, bicarbonate of soda and salt.
- In another bowl, whisk oil, sugar, vanilla, eggs and buttermilk until smooth.
- Gently fold in dry ingredients until just combined (do not overmix).
- Carefully stir through grated zucchini.
- Pour into tin and bake for 60–90 minutes, or until a skewer comes out clean.
- Cool completely, cover and refrigerate overnight before decorating.
- Beat butter on high for 5 minutes until pale and fluffy.
- Add sifted cocoa powder and beat until smooth.
- Add icing sugar, one cup at a time, beating well after each addition.
- Add vanilla and cream, then beat for 5 minutes until light and fluffy.
- Level the cake and cut into two layers.
- Place top layer flipped upside down on a cake board with a little icing underneath.
- Spread buttercream evenly, then add the second layer (flat side up).
- Chill for 1 hour.
- Apply a crumb coat and chill again.
- Finish with a final layer of buttercream and decorate as desired.
Notes
Top Tips:
- Don’t skip the overnight chill: This makes the cake easier to cut and decorate.
- Squeeze excess moisture (lightly): If your zucchini is very wet, gently pat dry. However this is not essential.
- Room temp eggs: Helps create a smoother batter.
- Don’t overmix: Keeps the cake soft and tender.
- Crumb coat first: Gives you that smooth, bakery-style finish.
Nutrition Facts
Calories
559Fat
34 gSat. Fat
16 gCarbs
80 gFiber
4 gNet carbs
76 gSugar
37 gProtein
6 gSodium
224 mgCholesterol
90 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
