Ready in: 1 hour · Serves: 8 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
Make a delicious and moist chocolate zucchini cake by combining grated zucchini with traditional cake ingredients and baking until perfectly fluffy.
As the hustle and bustle of New York City shifts into a festive rhythm, I find my kitchen becoming a cozy sanctuary filled with rich aromas. With the holidays around the corner, I'm constantly looking for ways to blend indulgence with a touch of healthiness. Enter my beloved chocolate zucchini cake-a dessert that wraps the essence of summer's bounty in a chocolatey embrace, making it perfect for cozy gatherings or a sweet ending to a hearty Thanksgiving dinner.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Combines the richness of chocolate with the health benefits of zucchini.
- Perfectly moist texture that will leave your guests guessing the secret ingredient.
- Simple ingredients make it easy to whip up for any occasion.
- Great for using up excess zucchini from your garden.
- Delicious on its own or paired with ice cream for extra indulgence.
Ingredients
To craft this delightful cake, here's what you'll need:
Dry Ingredients
- 1 ½ cups finely grated zucchini (about 1 medium zucchini, moisture squeezed out)
- 1 cup all-purpose flour
- ½ cup cocoa powder (preferably Dutch-process)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract (pure)
Mix-Ins
- ½ cup semi-sweet chocolate chips (plus extra for sprinkling, if desired)
How to Make Chocolate Zucchini Cake (Step-by-Step)
This delightful cake is simple to make and full of flavor!
Step 1: Prep Your Zucchini
First, wash and trim the ends of your zucchini. Grate it finely using a box grater. Squeeze out excess moisture using a clean kitchen towel to prevent a soggy cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. The aroma of the cocoa will make your kitchen smell heavenly.
Step 3: Cream the Sugars and Eggs
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using an electric mixer. Whisk until the mixture is pale and fluffy-this should take about 2 minutes. Add the vegetable oil and vanilla extract, then mix until everything is combined.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to over-mix; you'll want a smooth batter, but a few lumps are okay.
Step 5: Add Zucchini and Chocolate Chips
Fold in the finely grated zucchini and semi-sweet chocolate chips. The chocolate chips will melt slightly in the oven, creating decadent pockets of chocolate throughout the cake.
Step 6: Bake
Pour the batter into a greased 9-inch round cake pan or a lined loaf pan. Bake in a preheated oven at 350°F (175°C) for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 7: Cool and Serve
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. It can be served as is or dusted with powdered sugar for a festive touch.
Common Mistakes to Avoid
- Skipping the Zucchini Squeeze: Neglecting to remove excess moisture can lead to a dense, soggy cake.
- Overmixing the Batter: This can cause the cake to become tough. Mix just until the dry ingredients are incorporated.
- Underbaking: Always check for doneness with a toothpick. A slightly wet toothpick indicates a moist, perfect cake, while a wet one means it needs more time.
Tips and Tricks for Success
- For an even richer flavor, try adding a teaspoon of espresso powder to the dry ingredients.
- If you have it, add chopped walnuts or pecans for a lovely texture.
- This cake also freezes beautifully-just wrap it tightly in plastic wrap and foil, and it can last for up to three months.
Variations
- Use almond flour or gluten-free all-purpose flour for a gluten-free version.
- Substitute honey or maple syrup for granulated sugar for a natural sweetener.
- Add spices such as cinnamon or nutmeg for an extra flavor boost.
- Incorporate shredded carrots for a delicious carrot-zucchini fusion cake.
How to Serve
- Dust with powdered sugar for a festive touch.
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Serve warm with a drizzle of chocolate sauce.
- Top with fresh berries for a refreshing contrast.
Make Ahead and Storage
- Make Ahead: Prepare the batter a day in advance and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Reheating: Warm individual slices in the microwave for a few seconds before serving for a fresh-baked taste.
- Freezing: Wrap tightly in plastic wrap and foil for up to three months.
Recipe Notes / What I Learned
Through countless trials, I discovered that this cake is not just a great way to use up zucchini; it leaves my friends mystified when I tell them the secret ingredient! Each bite is a decadent reminder that healthy doesn't need to be boring-especially during the holiday season.
Yield and Serving Size
Yield: 1 cake · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 3g protein · 30g carbs · 10g fat
Recipe by:
Moist Chocolate Zucchini Cake
Ingredients
Equipment
Method
- First, wash and trim the ends of your zucchini. Grate it finely using a box grater. Squeeze out excess moisture using a clean kitchen towel to prevent a soggy cake.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using an electric mixer. Mix until fluffy. Add the vegetable oil and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to over-mix.
- Fold in the zucchini and chocolate chips. Pour the batter into a greased 9-inch round cake pan.
- Bake in a preheated oven at 350°F for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
FAQs
Can I substitute the vegetable oil with another oil?
Yes, you can use melted coconut oil for a subtler flavor or even applesauce for a lower-fat option.
How do I know when my cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. A wet toothpick means it needs more time.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for an extra crunch and flavor.
