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