There’s nothing quite like a dense, moist cake to satisfy a chocoholic’s cravings, and our Chocolate Zucchini Cake does just that with a sneaky healthy twist! This delightful treat is packed with rich cocoa flavors, balanced out with the subtle moistness of zucchini, making it a dessert you can feel good about enjoying. Whether it’s a family dinner or a solo treat, this cake is a surefire hit.

My grandmother used to bake an amazing Chocolate Cake every Sunday, and it was always a family favorite. One summer, after a particularly abundant harvest from her small vegetable garden, she decided to add some shredded zucchini to the mix. At first, we were all skeptical, but that first bite turned into a revelation. The zucchini kept the cake irresistibly moist, while the chocolate flavor still shone through brilliantly. It quickly became a cherished family tradition every summer.

Why You’ll Love This Recipe

This recipe is perfect for multiple reasons. First, the combination of chocolate and zucchini creates an incredibly moist and flavorful cake that doesn’t feel too heavy. It’s a great way to sneak in some veggies, making it a healthier dessert option without compromising on taste. Moreover, its simplicity makes it ideal for bakers of all skill levels – you don’t need to be an expert to make this scrumptious treat!

Ingredients Notes

To make the best Chocolate Zucchini cake, you’ll need the freshest ingredients. When selecting zucchini, look for firm and dark green pieces, preferably organic, to ensure natural sweetness and moisture. If you’d prefer an even richer flavor, consider using dark chocolate chips. For a gluten-free option, substitute the all-purpose flour with almond flour.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch Baking Pan to prevent sticking.

Step 2

In a large bowl, mix 2 cups of shredded zucchini with 3/4 cup of melted butter. Let this sit for a few minutes to allow the zucchini to soak in the butter.

Step 3

Add in 1 1/2 cups of sugar, 2 eggs, and 2 teaspoons of vanilla extract, stirring until smooth. In another bowl, mix 2 cups of all-purpose flour, 1/4 cup of cocoa, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Step 4

Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.

Step 5

Pour the batter into the greased pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Storage Options

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it, ensuring it lasts about a week. To freeze, wrap individual slices in plastic wrap and store them in a freezer bag. They can last up to three months in the freezer. To reheat, thaw at room temperature, or microwave for a few seconds for a quick treat.

Variations & Substitutions

If you are looking for a vegan option, substitute the eggs with flax eggs or mashed bananas. To add a nutty twist, fold 1/2 cup of walnuts or pecans into the batter. For a lower-sugar version, you can use a sugar substitute suitable for baking, such as erythritol or stevia.

Serving Suggestions

This cake pairs perfectly with a scoop of vanilla Ice Cream or a dollop of freshly whipped cream. For an extra touch, sprinkle some powdered sugar or serve with fresh berries. It’s a great end to a summer meal or an indulgent afternoon snack with your favorite tea or coffee.

Frequently Asked Questions

Can I taste the zucchini in this cake? The zucchini serves to enhance texture and moisture without imparting any noticeable flavor. It provides a melt-in-the-mouth experience without overshadowing the rich chocolate taste.

Is there a way to make this cake more chocolatey? Absolutely! You can increase the cocoa powder by a tablespoon for a more intense chocolate flavor. Another option is to add 1/2 cup of semi-sweet chocolate chips into the batter.

Can I bake this cake in advance? Yes, this cake is perfect for making ahead. Prepare the batter and bake it a day in advance, storing it in an airtight container. Before serving, you can warm individual slices or serve them at room temperature.

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Chocolate Zucchini Cake

This Chocolate Zucchini Cake is rich and moist, packed with chocolate flavor and sneaks in a healthy dose of vegetables.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups all-purpose flour sifted
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon baking soda
• 0.25 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup sugar
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs beaten
• 1.5 cups grated zucchini moisture squeezed out
• 0.5 cup chocolate chips optional

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, beat together the sugar, oil, vanilla, and eggs until well combined.
• Stir the dry ingredients into the wet ingredients until well blended.
• Fold in the grated zucchini and chocolate chips. Pour the batter into the prepared pan.
• Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.

Notes

For an extra moist cake, add an additional 1/2 cup of grated zucchini. Keep the cake refrigerated to maintain freshness.