Craving a decadent dessert that’s surprisingly healthy? This chocolate zucchini cake recipe delivers a moist, rich, and fudgy cake that you would never guess is packed with sneaky veggies! This cake is the perfect way to use up that end-of-summer zucchini glut and satisfy your chocolate cravings at the same time.
What is Chocolate Zucchini Cake?
Ever heard of a cake that’s both sinful and secretly good for you? That’s chocolate zucchini cake for ya! But why zucchini in a cake, you ask? Is it a culinary prank? Did someone accidentally drop a zucchini into the batter and decide to just roll with it? Maybe that’s how it all started! The truth is, zucchini adds fantastic moisture to cakes without adding much flavor. Seriously, you won’t even taste it! It’s like adding a secret agent to your baking mission, working undercover to make the cake extra delicious.
They say ‘the way to a man’s heart is through his stomach,’ well this is the secret weapon to doing it! So go ahead, try this recipe! You might just find yourself saying, “Zucchini? More like zu-win-ni!” Get baking and prepare to be amazed!
Why You’ll Love This Chocolate Zucchini Cake:
This chocolate zucchini cake is a true winner! First and foremost, it’s incredibly moist and fudgy. We’re talking melt-in-your-mouth deliciousness! Secondly, skip store-bought treats and save money by baking this cake using pantry staples. It’s both budget-friendly and satisfies your sweet tooth. Finally, the combination of rich cocoa powder, cinnamon, and the optional chocolate chips creates a symphony of flavors that will have everyone asking for seconds.
And if you love this, you should check out our chocolate pumpkin muffins too. They share the same moisture-packed goodness but with a seasonal twist! Ready to indulge in a guilt-free treat? Try this recipe today!
Key Ingredients for Chocolate Zucchini Cake:
Here’s what you’ll need to bake your delicious chocolate zucchini cake. Gather your ingredients and get ready to bake!
- All-Purpose Flour: 2 cups
- Cocoa Powder: ¾ cup, unsweetened
- Baking Soda: 1 ½ teaspoons
- Baking Powder: ½ teaspoon
- Salt: ½ teaspoon
- Ground Cinnamon: 1 teaspoon
- Granulated Sugar: 1 ¾ cups
- Vegetable Oil: ¾ cup (or canola oil)
- Eggs: 2 large
- Vanilla Extract: 2 teaspoons
- Grated Zucchini: 2 cups, loosely packed (about 2 medium zucchini)
- Buttermilk: ½ cup (or use milk with 1 teaspoon vinegar added)
- Chocolate Chips: (Optional) ½ cup, semi-sweet or dark
How to Make Chocolate Zucchini Cake:
This chocolate zucchini cake is surprisingly easy to whip up! With simple ingredients and straightforward steps, you’ll be enjoying a slice of fudgy goodness in no time. Plus, the zucchini adds so much moisture, resulting in a soft and tender cake that stays fresh for days. From prepping the batter to baking to perfection, the whole process takes approximately an hour, making it a perfect treat for any occasion!
Step-by-Step Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use parchment paper to line the pan.
Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Make sure there are no lumps.
Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Add Zucchini & Buttermilk: Stir in the grated zucchini and buttermilk (or milk mixed with vinegar) until everything is well incorporated. Then add optional chocolate chips.
Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Frost (Optional): Once the cake is completely cooled, you can frost it with your favorite chocolate frosting, dust it with powdered sugar, or simply enjoy it as is!
What to Serve Chocolate Zucchini Cake With
This moist and rich chocolate zucchini cake is a treat on its own, but adding the following dishes will bring your cake to the next level:
- Vanilla Ice Cream: A classic pairing! The cold, creamy vanilla ice cream complements the warm, fudgy cake perfectly.
- Whipped Cream and Berries: Light and airy whipped cream with a scattering of fresh berries adds a touch of elegance and freshness.
- Coffee or Tea: A warm cup of coffee or tea is the perfect accompaniment to a slice of chocolate zucchini cake.
- Chocolate Glaze: Drizzle a generous layer of molten chocolate glaze for an extra dose of decadence.
- Caramel Sauce: A contrasting flavor that works surprisingly well with the chocolate and zucchini. Drizzle generously!
- Fresh Mint: For a pop of color and refreshing flavor, add a couple fresh mint leaves.
Top Tips for Perfecting Chocolate Zucchini Cake:
Want to make your chocolate zucchini cake the best it can be? Here are some top tips to ensure baking success:
- Don’t Overmix: Overmixing the batter can lead to a tough, dry cake. Be gentle and mix until just combined.
- Squeeze the Zucchini: After grating the zucchini, gently squeeze out any excess moisture to prevent a soggy cake. Wrap the zucchini in a clean linen towel and gently squeeze over the sink to get the most water out.
- Use Room Temperature Ingredients: Room temperature eggs and buttermilk will incorporate more easily into the batter, resulting in a smoother cake.
- Measure the Zucchini Correctly: Pack the grated zucchini lightly into your measuring cup. You don’t want to pack it down too tightly, or you’ll end up with too much zucchini in the recipe.
- Adjust Baking Time: Every oven is different, so start checking the cake for doneness around 30 minutes. If the top is browning too quickly, you can loosely tent the pan with foil.
- Substitute: You substitute the grated zucchini for any other squash, like yellow squash.
- Add Nuts: For an added crunch, add ½ cup of chopped pecans or walnuts to the batter. For this, you can skip adding chocolate chips.
Storing and Reheating Tips:
To keep your chocolate zucchini cake moist and delicious, proper storage is key. Fully cooled cake can be tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which will extend its freshness to about a week. If you want to freeze the cake, wrap it tightly in several layers of plastic wrap and then place it in a freezer-safe bag or container.
It can be frozen for up to 2-3 months, simply thaw the cake in the refrigerator overnight before serving. To reheat a slice of cake, microwave it for 15-20 seconds until slightly warmed. You can also enjoy it cold or at room temperature; it’s delicious either way!
Final Thoughts:
This chocolate zucchini cake recipe is a delightful way to sneak in some veggies while indulging in a rich and satisfying dessert. It’s incredibly easy to make, incredibly moist, and packed with chocolate flavor. Whether you’re looking for a sweet treat for a special occasion or simply want to use up that abundance of zucchini, this cake is sure to be a hit. So go ahead, give it a try – you won’t be disappointed! Happy baking!
FAQs:
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works great as a substitute for zucchini in this recipe. Just make sure to squeeze out any excess moisture after grating.Can I make this cake gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum for best results.Can I add nuts to this cake?
Absolutely! Adding ½ cup of chopped pecans or walnuts will give the cake a nice crunch and nutty flavor.Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in several layers of plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months.The cake is too moist, what did I do wrong?
Make sure you squeeze out moisture from the zucchini. Measure the ingredients exactly. Overmixing the cake can also contribute to the moisture.Can I make this into muffins?
Yes, pour the batter into lined muffin tins and bake for approximately 18-22 minutes or until a toothpick comes out clean from the center.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest