Chocolate Zucchini Cake
There’s something magical about combining the rich, velvety taste of chocolate with the moist texture provided by fresh zucchini. If you’re a chocolate lover searching for a treat that is both indulgent and secretly nutritious, our Chocolate Zucchini Cake is sure to become a new favorite. This cake is a perfect way to enjoy the summer’s zucchini bounty while satisfying your chocolate cravings!
Why You’ll Love This Cake
If you adore chocolate, this cake is a must-try. It’s rich, decadent, and incredibly moist, thanks to the addition of zucchini. The best part? The zucchini is virtually undetectable, so even those who might shy away from vegetables will devour it without a second thought. The cake features three layers of chocolatey goodness—cocoa powder, mini chocolate chips, and a luscious chocolate glaze—making every bite a chocolate lover’s dream.
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 16
Ingredients
For the Cake:
- 2 to 3 medium zucchinis (2 to 3 cups shredded)
- 7 tablespoons unsweetened cocoa powder
- 2 tablespoons butter, softened
- 3 large eggs, at room temperature
- 2 cups granulated sugar
- 1 ½ cups unsweetened applesauce
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup semi-sweet mini chocolate chips
For the Chocolate Glaze:
- ¾ cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Directions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan and set it aside.
Prep the Zucchini:
- Grate the zucchinis and spread them on a layer of paper towels to absorb excess moisture. Gently press with another towel to remove additional moisture. You should have between 2 to 3 cups of shredded zucchini.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract until smooth.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture to coat the chocolate chips.
Combine and Bake:
- Stir the dry ingredients into the wet mixture just until combined. Toss the chocolate chips in the reserved flour mixture, then gently fold the chocolate chips and grated zucchini into the batter.
- Pour the batter into the prepared bundt pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool for 10 minutes in the pan before inverting onto a plate to cool completely.
Make the Chocolate Glaze:
- In a microwave-safe dish, combine the butter, chocolate chips, and corn syrup. Microwave in 30-second intervals at 50% power, stirring in between, until fully melted. Stir in the vanilla extract.
- Drizzle the glaze over the cooled cake. Slice and enjoy!
Recipe Tips and Tricks
- Avoid Over-Mixing: Stir the batter just until combined to keep the cake tender.
- Zucchini Prep: Ensure the zucchini is well-drained to avoid excess moisture in the cake.
- Chocolate Chips: Coating the chocolate chips in flour helps prevent them from sinking to the bottom of the cake.
Variations to Try
- Cupcakes: Bake in cupcake liners for about 20 minutes.
- Loaf Cakes: This batter works well in loaf pans—simply adjust the baking time.
- Layer Cake: Use two 8-inch or 9-inch pans for a layered version, and try it with whipped ganache frosting.
- Nuts: Add chopped pecans or walnuts for extra texture.
- Skip the Glaze: Serve with whipped cream and a dusting of cocoa powder if you prefer a lighter dessert.
Serving and Storage
- Make-Ahead Option: This cake can be made a day or two in advance. For best results, prepare the glaze just before serving.
- Freezing: Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Freeze without the glaze for the best texture.
Kitchen Equipment
- Bundt pan
- Grater
- Mixing bowls
- Whisk
- Rubber spatula
Pairing Suggestions
Pair this rich chocolate zucchini cake with a cold glass of milk or a hot cup of coffee. For an extra indulgent experience, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Spread the Love
If you enjoyed this Chocolate Zucchini Cake, share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and baking inspiration. Let’s bake our way through the seasons together!
Chocolate Zucchini Cake
The Chocolate Zucchini Cake is a rich, moist dessert that cleverly incorporates zucchini for added moisture and nutrition without compromising on decadent chocolate flavor. With three types of chocolate—cocoa powder, mini chocolate chips, and a glossy chocolate glaze—this cake is a must-try for chocolate lovers.
Equipment
- Bundt pan
- Grater
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
For the Cake:
- 2 to 3 medium zucchinis 2 to 3 cups shredded
- 7 tablespoons unsweetened cocoa powder
- 2 tablespoons butter softened
- 3 large eggs at room temperature
- 2 cups granulated sugar
- 1 ½ cups unsweetened applesauce
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 cup semi-sweet mini chocolate chips
For the Chocolate Glaze:
- ¾ cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan and set it aside.
Prep the Zucchini:
- Grate the zucchinis and spread them on a layer of paper towels to absorb excess moisture. Gently press with another towel to remove additional moisture. You should have between 2 to 3 cups of shredded zucchini.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract until smooth.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture to coat the chocolate chips.
Combine and Bake:
- Stir the dry ingredients into the wet mixture just until combined. Toss the chocolate chips in the reserved flour mixture, then gently fold the chocolate chips and grated zucchini into the batter.
- Pour the batter into the prepared bundt pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool for 10 minutes in the pan before inverting onto a plate to cool completely.
Make the Chocolate Glaze:
- In a microwave-safe dish, combine the butter, chocolate chips, and corn syrup. Microwave in 30-second intervals at 50% power, stirring in between, until fully melted. Stir in the vanilla extract.
- Drizzle the glaze over the cooled cake. Slice and enjoy!
Notes
Make-Ahead Option: This cake can be made a day or two in advance. For best results, prepare the glaze just before serving.
Freezing: Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Freeze without the glaze for the best texture