Chocolate zucchini cake recipe might sound like a sneaky way to get your veggies in, but trust me, it’s one of those desserts that actually makes you want seconds. I’ve been baking this cake for years, and every time I bring it to a gathering, people ask for the recipe without even knowing there’s zucchini in it. Curious how that works? Stick around.
Why You Should Try Chocolate Zucchini Cake
If you think zucchini belongs only in salads or stir-fries, this cake will change your mind. The zucchini adds moisture without making the cake taste like a garden. It’s perfect for when you want a rich chocolate treat that’s not dry or crumbly. Plus, it’s a sneaky way to use up that zucchini you forgot was hiding in the fridge. Who knew veggies and chocolate could be friends?
Variations I’ve Tried And Loved
Over the years, I’ve played around with this cake quite a bit. Sometimes I toss in some chopped walnuts for crunch, and other times I swap regular cocoa powder for dark cocoa to get a deeper chocolate flavor. Adding a teaspoon of espresso powder also gives it a subtle coffee kick that makes the chocolate pop even more. Ever tried adding cinnamon? It’s a surprising twist that adds warmth without overpowering the chocolate.
Chocolate Zucchini Cake
Ingredients
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar and oil until blended. Add eggs one at a time, beating well after each.
- Stir in vanilla extract and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before serving.
Serving Ideas for Chocolate Zucchini Cake
This cake stands on its own, but if you want to get fancy, try a dusting of powdered sugar or a drizzle of melted chocolate. A scoop of vanilla ice cream or a dollop of whipped cream also pairs beautifully. For a slightly healthier spin, some Greek yogurt on the side adds a nice tang that cuts through the sweetness.
Helpful Tips for Chocolate Zucchini Cake Recipe
- Don’t peel the zucchini! The skin adds color and nutrients.
- Make sure to squeeze out excess moisture from the zucchini if it’s very watery. Too much liquid can make the cake soggy.
- Use freshly grated zucchini for the best texture frozen and thawed zucchini tends to be too mushy.
- If you want to make cupcakes, baking time drops to about 20-25 minutes.
- Feel free to swap out the oil for melted butter if you want a richer flavor.
Leftovers and Storage
This cake keeps well for up to 4 days at room temperature if covered tightly, but I usually stash it in the fridge to keep it fresh longer. It also freezes beautifully just wrap it tightly in plastic wrap and foil. When you’re ready to eat, thaw it overnight in the fridge or warm it up gently in the microwave.
Common Mistakes to Avoid
- Overmixing the batter: This will make the cake dense and chewy instead of tender.
- Skipping the cocoa powder sift: Cocoa tends to clump, so sifting prevents pockets of dry powder.
- Using zucchini that’s too watery: Remember to drain or squeeze it well.
- Baking too long: Check the cake a few minutes before the timer goes off to avoid dryness.
Nutrition Informations (per serving)
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 28 g