Easy Chocolate Zucchini Cake

by Olivia
Easy Chocolate Zucchini Cake

looking for a dessert that’s both decadent and a little sneaky with its veggie twist, then this Easy Chocolate Zucchini Cake is right up your alley. Moist, rich, and oh-so-chocolaty, this cake is a fantastic way to use up that extra zucchini from your garden. Let’s dive into this deliciously easy recipe!

Why You’ll Love This Easy Chocolate Zucchini Cake :

  • Super Moist: The shredded zucchini keeps this cake incredibly moist and tender.
  • Chocolate Lover’s Dream: Packed with cocoa and semisweet chocolate chips, this cake is a chocolate lover’s delight.
  • Easy to Make: Simple steps and straightforward ingredients make this cake a breeze to prepare.
  • Versatile: Perfect for a casual family dessert or a more formal gathering.

Ingredients:

For the cake:

  • 1 cup plus 2 tablespoons (143 grams) all-purpose flour, measured correctly
  • 1/2 cup (43 grams) unsweetened cocoa, measured correctly
  • 1 cup (200 grams) light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1/4 cup fresh vegetable oil
  • 1/2 cup (120 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (136 grams) shredded zucchini, from about 1 medium zucchini
  • 1 cup (170 grams) semisweet chocolate chips

For the icing:

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 1 tablespoon milk

How to Make Easy Chocolate Zucchini Cake :

Make the cake:

  1. Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
  3. In a small bowl, whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a few streaks of flour remain.
  5. Squeeze out any additional moisture from the shredded zucchini before adding to the batter. Add the zucchini and chocolate chips. Stir until just barely combined.
  6. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick or cake tester comes out clean. If your cake sinks slightly in the middle, that’s normal because it’s so moist and rich!
  7. Let cool completely.

Make the frosting:

  1. In a medium bowl, stir together the powdered sugar and milk with a fork until smooth and thick but pourable.
  2. Drizzle all over the cooled cake. Let set before serving.
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Easy Chocolate Zucchini Cake

Easy Chocolate Zucchini Cake

Variations:

  • Nutty Addition: Stir in some chopped walnuts or pecans for added crunch and flavor.
  • Extra Chocolatey: Use dark chocolate chips or chunks for an even richer chocolate experience.
  • Fruity Twist: Add a handful of dried cranberries or cherries to the batter for a sweet and tangy contrast.

Equipment:

  • 8 by 8-inch metal baking pan
  • Parchment paper
  • Nonstick cooking spray
  • Large mixing bowls
  • Whisk
  • Fork
  • Grater for zucchini

Storage:

Store the cake in an airtight container at room temperature for up to 4 days. The cake can also be refrigerated for a longer shelf life or frozen for up to a month. Thaw at room temperature before serving.

What to Serve with This Easy Chocolate Zucchini Cake:

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a hot cup of coffee or a glass of cold milk.

Tips:

  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much flour.
  • Remove Excess Moisture: Squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture for the best texture.
  • Don’t Over-Mix: Mix just until the ingredients are combined to keep the cake light and tender.

FAQ:

Q: Can I use a different size pan?

A: Yes, but you may need to adjust the baking time.

A 9 by 9-inch pan will result in a thinner cake and might bake faster.

Q: Can I use Greek yogurt instead of sour cream?

A: Yes, full-fat Greek yogurt works well as a substitute for sour cream.

Q: Can I make this cake gluten-free?

A: You can try using a gluten-free all-purpose flour blend, but results may vary.

 

Remember it later
Like this recipe! Pin it to your favorite board NOW!
Easy Chocolate Zucchini Cake

Easy Chocolate Zucchini Cake

Yield: 9
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Easy Chocolate Zucchini Cake is right up your alley. Moist, rich, and oh-so-chocolaty, this cake is a fantastic way to use up that extra zucchini from your garden.

Ingredients

  • For the cake:
  • - 1 cup plus 2 tablespoons (143 grams) all-purpose flour, measured correctly
  • - 1/2 cup (43 grams) unsweetened cocoa, measured correctly
  • - 1 cup (200 grams) light brown sugar
  • - 1 teaspoon salt
  • - 1 teaspoon baking soda
  • - 4 tablespoons (57 grams) unsalted butter, melted
  • - 1/4 cup fresh vegetable oil
  • - 1/2 cup (120 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
  • - 2 large eggs plus 1 egg yolk, at room temperature
  • - 2 teaspoons vanilla extract
  • - 1 cup (136 grams) shredded zucchini, from about 1 medium zucchini
  • - 1 cup (170 grams) semisweet chocolate chips
  • For the icing:
  • - 1/2 cup (63 grams) powdered sugar, sifted
  • - 1 tablespoon milk

Instructions

1. Preheat oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
3. In a small bowl, whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a few streaks of flour remain.
5. Squeeze out any additional moisture from the shredded zucchini before adding to the batter. Add the zucchini and chocolate chips. Stir until just barely combined.
6. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick or cake tester comes out clean. If your cake sinks slightly in the middle, that's normal because it’s so moist and rich!
7. Let cool completely.
8. In a medium bowl, stir together the powdered sugar and milk with a fork until smooth and thick but pourable. Drizzle all over the cooled cake. Let set before serving.

Notes

Approximate Nutrition Information

  • Calories: 290 per serving
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 4g

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