• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Cakes and Cupcakes / Chocolate Zucchini Cake with Blackberry Buttercream

Chocolate Zucchini Cake with Blackberry Buttercream

August 1, 2017 Updated February 7, 2020 2 Comments

390 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Overhead shot of Chocolate Zucchini Cake with Blackberry Buttercream on a board with blackberries and fresh thyme

Chocolate Zucchini Cake with Blackberry Buttercream is the result of an overabundance of zucchini in my garden and lovely blackberries from my farmers market. Zucchini Chocolate Cake is the greatest garden perk. This recipe for Zucchini Chocolate cake is extremely moist and tender.

I wanted to create an earthly, botanical zucchini cake so it only made sense to ice it with a Blackberry Swiss Buttercream made with local sweet blackberries. Step-by-step photos and instructions will make this cake a breeze to make along with a fabulous tip for making all of your cakes extremely moist and delicious.

 

You will need to click on the following links for the recipes. You will find the step-by-step photos and instructions to make both of the recipes. I have made just a few changes that I will walk you through along with printable recipes and the end of the post.

Instead of using a baking sheet, I am using three 6-inch round cake pans. You may use two 9-inch if you don’t have 6-inch pans. Begin by greasing and flouring each cake pan. Line the bottom of the pan with a round of parchment paper. Set aside.

Divide batter equally between the three pans. I use a scale and measure in grams to evenly divide the batter.   Bake the cakes in a 350 F degree oven for 30 minutes or until cake springs back with lightly touched.

Remove from pans and allow to cool for 5 minutes.  Carefully remove the parchment paper.

TIP:  This little step will help you create extremely moist cakes every time.  While the cakes are still hot (YES! still hot) wrap each one in plastic wrap and place in the freezer.  I like to make my cakes ahead of time, so this tip works.  They will keep in the freezer for quite a while.  If storing for more than a few days, wrap in plastic THEN wrap in foil.  The cakes will keep for weeks.

If you want to use the cakes the same day, wrap in plastic wrap and cool in the refrigerator for a few hours.  Make sure the cakes are completely cold before icing.

Each of my little cakes are a little less than 2-inches tall.  I sliced them just a bit more than 3/4-inch.

For the Strawberry Swiss Meringue Buttercream substitute 6 tablespoons of Blackberry puree in place of the strawberry puree.

Here are some TIPS for making the buttercream:

  • Buttercream can be made in advance and stored in the refrigerator for 3-4 days or frozen for several weeks.  Thaw frozen buttercream overnight in the refrigerator.  Bring to room temperature then beat until creamy.
  • If the buttercream happens to have a curdled look to it, that means it is too cold.  Take a warm wash cloth and place on the bottom of the mixing bowl while beating.  Continue this process just until the mixture is silky smooth.  Not melt the butter!
  • This type of buttercream is the only icing one should put on a cake.  It’s melt in your mouth creamy, silky smooth, rich but not sugary.  It’s AMAZING!!!

You can pipe the icing in between the layers or measure out equal amounts of icing for each layer. Piping is quick and easy, as you can see I’m still challenged in the piping department, but no one will ever see between the layers.  Ice the top and sides.

I wanted to create a more rustic, botanical look for my little cake, so I quickly spread the icing to give it a more naked look.  Topped with Willard Bay blackberries and sprigs of thyme from my garden.

 

Overhead shot of Chocolate Zucchini Cake with Blackberry Buttercream on a board with blackberries and fresh thyme
5 from 5 votes
Print

Chocolate Zucchini Cake with Hibiscus Buttercream

This recipe for Zucchini Chocolate cake is extremely moist and tender with tart hibiscus buttercream.

Course Dessert
Cuisine American
Keyword chocolate cake, chocolate zucchini cake, Chocolate Zucchini Cake with Blackberry Buttercream, chocolate zucchini cake with hibiscus icing
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 1 hour
Servings 12 servings
Calories 564 kcal
Author Janet Barton

Ingredients

Chocolate Zucchini Cake

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups sugar
  • 1 cup light flavored olive oil
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 1/2 cup boiling water
  • 2 cups grated zucchini

Blackberry Swiss Meringue Buttercream

  • 2/3 cup 150 g egg whites
  • 1 1/4 cups 250 g sugar
  • 1 1/2 cups 340 g or 3 cubes unsalted butter, cut into 1 tbl. cubes or slices
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons Blackberries puree and remove seeds.

Instructions

Chocolate Zucchini Cake

  1. Preheat oven to 350 degrees.  Grease and flour three 8-inch round cake pans.  Line with a parchment paper.  Set aside.  In a large bowl sift together flour, cocoa, baking soda, and salt.  Set aside.  In the bowl of a stand-up mixer beat eggs,  With the mixer running, slowly add sugar and mix until light yellow in color. Slowly add olive oil, buttermilk, and vanilla.  Mix until smooth and light in color.  Beat in flour and cocoa mixture until smooth.  Fold in grated zucchini then boiling water.  Pour batter into prepared baking sheet and place in the preheated oven.  Bake for 30 minutes or until cake springs back when lightly touched.  Remove from oven and cool for 5 minutes.  Invert cakes onto a cooling rack until completely cool OR for a moister cake immediately wrap in plastic and wrap and place right into a freezer.  Can be frozen for several days, or place in a refrigerator until completely cool before using.

Hibiscus Swiss Meringue Buttercream

  1. In a very clean bowl of an electric mixer, add egg whites and sugar.  Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F.  Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved.  Remove from heat.  Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter. Replace the whisk with the paddle attachment.  With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated.  The mixture should be silky smooth and thick.  The mixture may begin to look curdled, keep mixing until it is smooth.  This can take 10 minutes or so.  Mix in salt and vanilla.  

  2. Replace the whisk with the paddle attachment.  With the mixture on medium-low speed add butter one slice at a time until all of the butter has been incorporated.  The mixture should be silky smooth and thick.  The mixture may begin to look curdled, keep mixing until it is smooth.  This can take 10 minutes or so.  Mix in salt and vanilla.  Add blackberry puree, if using. Once the puree is added keep mixing until the mixture is silky again.

Recipe Notes

  • Chocolate Zucchini Cake batter can be baked in a 9 x 13-pan, 12 x 17-inch sheetpan, two 9-inch round cake pans as well.
  • This little step will help you create extremely moist cakes every time.  While the cakes are still hot (YES! still hot) wrap each one in plastic wrap and place in the freezer.  I like to make my cakes ahead of time, so this tip works.  They will keep in the freezer for quite a while.  If storing for more than a few days, wrap in plastic THEN wrap in foil.  The cakes will keep for weeks.

    If you want to use the cakes the same day, wrap in plastic wrap and cool in the refrigerator for a few hours.  Make sure the cakes are completely cold before icing.

  • Buttercream can be made in advance and stored in the refrigerator for 3-4 days or frozen for several weeks.  Thaw frozen buttercream overnight in the refrigerator.  Bring to room temperature then beat until creamy.
  • If the buttercream happens to have a curdled look to it, that means it is too cold.  Take a warm wash cloth and place on the bottom of the mixing bowl while beating.  Continue this process just until the mixture is silky smooth.  Not melt the butter!  
  • This type of buttercream is the only icing one should put on a cake.  It's melt in your mouth creamy, silky smooth, rich but not sugary.  It's AMAZING!!!
Nutrition Facts
Chocolate Zucchini Cake with Hibiscus Buttercream
Amount Per Serving (12 servings)
Calories 564 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g75%
Cholesterol 89mg30%
Sodium 625mg26%
Potassium 200mg6%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 55g61%
Protein 6g12%
Vitamin A 820IU16%
Vitamin C 5.3mg6%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cakes and Cupcakes, Dessert Tagged With: cakes and cupcakes, desserts

Previous Post: « French Croissants
Next Post: Beet Raspberry Rose Sorbet »

Reader Interactions

Comments

  1. Christine says

    April 9, 2019 at 1:40 am

    All your recipes look amazing

    Reply
    • Janet Barton says

      April 9, 2019 at 9:52 pm

      Thank you so much. 🥰

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • large jar of spicy sweet pickles with habanero peppers and onions Spicy Sweet Refrigerator Pickles
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies
  • Jar of tomato jam on a linen towel with tomatoes and jalapeno peppers scattered Spicy Tomato Jam
  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread

Latest on Instagram

simplysogood

Crispy on the outside, soft and tender on the insi Crispy on the outside, soft and tender on the inside. These fun zucchini corn fritters are addicting little bites using this season’s fresh Garden harvest. 🌽🌽

Fresh corn cut right off the cob and shredded garden zucchini folded into a light batter  Did I mention the chipotle lime dipping sauce? 🤤

You can whip these babies up in 30 minutes or less?

#cornfritters  #zucchini #summerharvest
I have always been afraid of making sorbet because I have always been afraid of making sorbet because I never knew just how much sugar to add to the recipe. 

Then I found this little tip!!

Drop a clean, uncooked egg into the sorbet mixture.  If the egg sinks to the bottom, more sugar syrup is needed.  

Slowly drizzle and stir in more syrup until the egg begins to float to the top of the mixture.  

You only want a quarter size of the egg showing.  Once you see this much of the egg, you have added enough of the sugar syrup.  Remove the egg and save it for baking a cake.  

Why do this test?  Well if you don’t add enough sugar syrup to the base, the sorbet will be icy and more like a granita.  

If you add too much syrup, the sorbet will be more like a slush and not form a nice shiny scoop.  
Who knew? 🤷🏼‍♀️
This is one BEETiful PEACHy wrap. Beets and peach This is one BEETiful PEACHy wrap.  Beets and peaches go with everything…am I right? 
#lovebeets #beets #peaches🍑
Happy Father’s Day to all you great dads out the Happy Father’s Day to all you great dads out there! Click the link in my bio for this double rootbeer ice cream float!
Happy Spring🌷 Here are some of my favorite Spri Happy Spring🌷 Here are some of my favorite Spring recipes.  I hope you love them. 

Link to the recipes in my bio.
What fun no-knead bread flavor combinations have y What fun no-knead bread flavor combinations have you tried!?
•
Share in the comments below for us all to try!
Are you making sugar cookies this Valentine’s Da Are you making sugar cookies this Valentine’s Day? 💝 I have been receiving so many questions regarding what sugar cookie is best to use. Click the link in my bio for a sugar cookie guide full of everything you need to know about baking sugar cookies.
Fluffy white chocolate icing is a silky smooth, me Fluffy white chocolate icing is a silky smooth, melt-in-your-mouth icing. It is satiny, less sweet, and quite unusual. I think you’re going to love it!
Almost too pretty to eat!! Almost! Avocado toast w Almost too pretty to eat!! Almost!
Avocado toast with beautiful beet butter and pickled red onions ❤️

How could I resist?  Could you?

#lovebeets #beets #beetlove
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2022 Janet Barton
Privacy Policy

 

Loading Comments...