zucchini chocolate cake recipe

Written BySheba G Updated On
zucchini chocolate cake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best zucchini chocolate cake recipe

I’ve always been fascinated by the combination of zucchini and chocolate in baked goods. This zucchini chocolate cake recipe is a perfect example of how two seemingly disparate ingredients can come together to create something truly special. The first time I made this cake, I was blown away by the depth of flavor it had, and my family was equally impressed.

We’ve since made it countless times, and it’s always a hit with our kids and friends alike. The best part? It’s actually pretty healthy, considering it’s a dessert!

The zucchini adds moisture and nutrients, while the dark chocolate provides a boost of antioxidants. It’s a win-win for anyone looking for a guilt-free indulgence. As for me, I love that this recipe is versatile enough to be enjoyed on any occasion – whether it’s a quick weeknight dessert or a show-stopping centerpiece for a special gathering.

And the best part? It’s incredibly easy to make! Just throw all the ingredients into a bowl, mix, pour into a pan, and bake.

Voila! A delicious and nutritious treat that’s sure to please even the pickiest eaters. In fact, my kids often request this cake for their birthday parties, and it never fails to impress.

Zucchini Chocolate Cake

Zucchini Chocolate Cake

4.5 from 1667 votes

A moist and fudgy chocolate cake that uses shredded zucchini to add moisture and nutrients. This cake is a delicious way to use up summer zucchini and tastes like a decadent dessert.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 cups finely shredded zucchini (about 1 medium zucchini)
1/2 cup buttermilk

For the Chocolate Glaze (optional)

1/2 cup heavy cream
4 ounces semi-sweet chocolate chips
1 tablespoon unsalted butter

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×13 inch baking pan with butter or nonstick spray, then dust with a little flour to prevent sticking.
3In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well combined.
4Set this dry mixture aside.
5In a separate large bowl, beat the sugar, oil, eggs, and vanilla extract together until smooth and slightly thickened, about 2 minutes.
6Stir in the shredded zucchini and buttermilk until evenly incorporated.
7Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined and no streaks of flour remain.
8Do not overmix.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11Let the cake cool in the pan on a wire rack for about 15 minutes.
12If using the glaze, prepare it while the cake cools.
13For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
14Remove from heat, add the chocolate chips and butter, and let sit for 1 minute.
15Stir until smooth and glossy.
16Pour the warm glaze over the slightly cooled cake and spread it evenly.
17Allow the glaze to set for at least 10 minutes before slicing and serving.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Whisk
Spatula
Box grater
Measuring cups and spoons
Cooling rack
Small saucepan (for glaze)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 310mg🌾Total Carbs: 47g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For a lighter version, substitute half the oil with unsweetened applesauce. Squeeze the shredded zucchini gently to remove excess moisture if it seems very wet, but do not squeeze dry.

Watch Video Of How Zucchini Chocolate Cake Works

In conclusion, this zucchini chocolate cake recipe is a must-try for anyone looking for a delicious and nutritious dessert option. Whether you’re serving it at home or taking it to a gathering, this cake is sure to be a hit with everyone.

Plus, its ease of preparation makes it perfect for busy households or those new to baking. So go ahead, give it a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Zucchini Chocolate Cake

Q: What type of flour should I use in this recipe?

For this recipe, I recommend using unbleached all-purpose flour or whole wheat flour for added nutrition.

Q: Can I substitute almond milk for regular milk?

Yes, you can substitute almond milk for regular milk if you’re looking for a dairy-free option.

Q: How do I ensure my cake is fully cooked?

To ensure your cake is fully cooked, check it with a toothpick after 45 minutes of baking. If the toothpick comes out clean, your cake is done.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the flour with gluten-free all-purpose flour.

Q: Can I freeze this cake for later use?

You can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts