In the world of decadent treats, this chocolate Zucchini Cake stands out for its unique combination of rich chocolate flavor and the unexpected inclusion of zucchini. Not only does it satisfy your chocolate cravings, but it also sneaks a serving of vegetables into a delightful dessert. This cake is moist, rich, and an absolute crowd-pleaser.
Growing up, this cake was a staple at our family gatherings. I remember my grandmother pulling this slightly odd-sounding recipe from her vintage cookbook, never failing to impress everyone with its surprising tastiness. It was one of my first lessons in not judging a dish by its name, and it holds a special place in my heart as a symbol of my family’s creative culinary tradition.
Why You’ll Love This Recipe
This chocolate zucchini cake is incredibly moist and full of flavor. The zucchini blends seamlessly into the cake, adding moisture without altering the taste. It’s a great way to use up extra zucchini, making it both practical and delicious. Plus, it’s highly adaptable for gluten-free or vegan variations. Whether serving it plain or with a scoop of Ice Cream, it’s a guaranteed hit.
Ingredients Notes
To ensure the best flavor, use high-quality cocoa powder and fresh zucchini. If you need a gluten-free option, substitute with an all-purpose gluten-free flour blend. For those looking to replace eggs, a simple mixture of flaxseed and water works wonderfully. Adding a hint of cinnamon can also elevate the flavor.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan.
Step 2
Grate the zucchini using a box grater and set aside. You’ll need about two cups.
Step 3
In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 4
In another bowl, beat the eggs and sugar until light and fluffy. Stir in oil, vanilla extract, and grated zucchini.
Step 5
Gradually mix the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Storage Options
Store the cooled cake in an airtight container at room temperature for up to three days. For longer preservation, refrigerating the cake is advisable as it will keep it fresh for up to a week. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag for up to three months. Thaw in the refrigerator or at room temperature before serving.
Variations & Substitutions
For a plant-based version, substitute eggs with flax eggs and use almond milk instead of regular milk. To add a nutty twist, fold in half a cup of walnuts or pecans before baking. Chocolate chips can also be added to the batter for extra indulgence.
Serving Suggestions
This chocolate zucchini cake is perfect for potlucks, family gatherings, or as a delectable afternoon treat. Serve it warm with a scoop of vanilla Ice Cream or a dollop of whipped cream to accentuate its chocolatey goodness.
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes, yellow squash works well as a substitute for zucchini. It has a mild flavor and similar moisture content, making it an ideal replacement without altering the cake’s taste.
Do I need to peel the zucchini? No, there is no need to peel the zucchini. The skin becomes tender during baking and contributes additional nutrients to the cake. Just be sure to wash it thoroughly before grating.
How can I tell when the cake is done? The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs. Keep an eye on it during the last few minutes of baking to ensure it doesn’t overcook.
The delightful fusion of chocolate and zucchini in this cake is truly a culinary marvel. Try it out at your next event and watch as guests savor each bite, amazed by the secret ingredient that makes it so irresistibly moist and flavorful.
Chocolate Zucchini Cake
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder Dutch-processed
- 1.5 cups granulated sugar
- 2 cups shredded zucchini packed
- 0.5 cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, and sugar.
- Add the shredded zucchini, oil, eggs, and vanilla. Mix until well combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
