Chocolate Zucchini Cake

hocolate Zucchini Cake is a rich, moist, and delicious dessert that perfectly hides vegetables in a sweet treat! The zucchini adds natural moisture and softness, while the chocolate flavor shines through for an indulgent bite. This cake is ideal for family gatherings, potlucks, or simply as a comforting homemade dessert.

Whether topped with creamy frosting or enjoyed plain with powdered sugar, this recipe proves that veggies can make dessert even better!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• ¾ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchinis, not drained)
• ½ cup sour cream or Greek yogurt (adds extra moisture)
• ½ cup semi-sweet chocolate chips (optional, for extra richness)

Instructions

1. Preheat the Oven:
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round pans and line with parchment paper.
2. Prepare Dry Ingredients:
   In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix Wet Ingredients:
   In another bowl, whisk sugar, brown sugar, oil, eggs, and vanilla until smooth and combined.
4. Add Zucchini and Sour Cream:
   Fold in the shredded zucchini and sour cream (or yogurt). The batter will be thick and moist.
5. Combine Wet and Dry Mixtures:
   Slowly add dry ingredients to wet ingredients, stirring just until combined. Avoid overmixing.
   If desired, fold in chocolate chips for extra chocolate flavor.
6. Bake:
   Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
   Allow to cool completely before adding frosting or dusting with powdered sugar.

Optional Frosting Ideas

Chocolate Ganache

• 1 cup heavy cream
• 1½ cups semi-sweet chocolate chips
  Heat cream until just boiling, pour over chocolate chips, stir until smooth, and let cool before spreading.

Cream Cheese Frosting

• 8 oz cream cheese (softened)
• ¼ cup butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
  Beat until fluffy and spread over cooled cake.

Tips for Perfect Chocolate Zucchini Cake

• Don’t peel the zucchini — the skin adds color and nutrients.
• Don’t squeeze out moisture unless it’s overly watery; that moisture keeps the cake soft.
• Use Dutch-process cocoa for a deeper chocolate flavor.
• Add espresso powder (1 tsp) to enhance the chocolate taste (optional).
• Check early — oven times vary, so test with a toothpick after 30 minutes.

Storage Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps for up to 5 days in an airtight container.
• Freezer: Freeze unfrosted cake slices for up to 2 months. Thaw overnight before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup.
• Add a dollop of whipped cream or sprinkle with powdered sugar for a simple touch.
• Great for brunches, tea time, or dessert.

Variations

• Chocolate Zucchini Muffins: Divide the batter into muffin tins and bake 20–22 minutes.
• Add nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
• Double Chocolate: Use both cocoa powder and melted chocolate in the batter.
• Gluten-Free: Substitute flour with a 1:1 gluten-free baking mix.
• Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water each) and use plant-based yogurt.

Nutrition Information (per serving)

(Approximate, based on 12 servings)

• Calories: 310
• Fat: 16g
• Carbohydrates: 40g
• Sugar: 27g
• Protein: 4g
• Fiber: 3g
• Sodium: 190mg

Conclusion

Chocolate Zucchini Cake is a perfect example of comfort and creativity in baking. It’s rich, soft, and secretly full of veggies! Whether you frost it or not, every bite is moist, chocolatey, and satisfying. Once you try it, it might just become your new favorite chocolate cake recipe.

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