Chocolate Zucchini Cake with Buttercream Frosting

This chocolate zucchini cake with chocolate buttercream frosting was a clear winner by all who devoured it.

And did I mention simple? Once the ingredients were gathered for the cake, the process couldn’t have been easier. No sifting, no creaming, no mixer!

Forty-five minutes later, a wonderful, super moist, slightly dense cake with a welcomed, not-too-sweet deep, chocolate flavor. The zucchini was truly the magical secret ingredient. It quietly added that unbelievable moistness, while leaving no trace whatsoever in the cake. Not one guest could guess its presence.

I was struck by the lack of any salt in this chocolate cake recipe and when I tasted only the cake, I thought a little was needed. Fear not, however, for the best is yet to come! That frosting!

The literal “icing on the cake” was the icing on this cake! I have made countless chocolate buttercream frostings, and I thought this was by far the best to date. I found the texture to be light, airy, fluffy and silky most likely owing to the beating of the frosting for the full 5 minutes.