Chocolate Zucchini Cake Recipe

Hate reading? ME TOO! That’s why I’ve included some videos below.

Looking for a tasty way to use up extra zucchini? Chocolate zucchini cake is the answer! This moist, fudgy cake combines rich chocolate flavor with hidden veggies for a delicious treat. You’ll never guess there’s zucchini inside.

Don’t worry – you can’t taste the zucchini at all. It just adds moisture and nutrients while letting the chocolate shine. With a few simple ingredients, you can whip up this decadent dessert in no time. Get ready to wow your family and friends!

Table of Contents

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make a delicious chocolate zucchini cake:

2 cups all-purpose flour
3/4 cup cocoa powder
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups grated zucchini

Don’t have all these ingredients? No worries! Try these swaps:

Use whole wheat flour instead of all-purpose for a healthier twist.
Swap vegetable oil with applesauce to cut down on fat.
Replace eggs with mashed bananas or flax eggs for a vegan version.

For a dairy-free cake, use non-dairy milk mixed with a splash of vinegar instead of buttermilk.

Want to make it extra special? Add 1 cup of chocolate chips to the batter for more chocolatey goodness.

Remember, the star of this cake is the zucchini. It adds moisture and nutrients without changing the taste. Don’t skip it!

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

In a large bowl, mix flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.

In another bowl, beat together sugar, oil, and eggs until smooth. Add vanilla extract and mix well.

Grate your zucchini. Don’t peel it – the skin adds color and nutrients to your cake.

Add the dry ingredients to the wet mixture. Stir until just combined. Fold in the grated zucchini and chocolate chips.

Pour the batter into your prepared pan. Spread it evenly.

Bake for 35-40 minutes. To check if it’s done, insert a toothpick in the center. It should come out with a few moist crumbs.

Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once cool, you can frost the cake if you like. A simple chocolate ganache or cream cheese frosting works well.

Slice and enjoy your delicious chocolate zucchini cake!

Tips, Tricks & Storing

Here are some handy tips for making the best chocolate zucchini cake:

Squeeze out excess moisture from your shredded zucchini before adding it to the batter. This helps prevent a soggy cake.

Don’t overmix the batter. Stir just until ingredients are combined to keep the cake tender.

Use Dutch-process cocoa powder for a richer chocolate flavor.

Add a handful of chocolate chips to boost the chocolatey goodness.

Let the cake cool completely before frosting or glazing.

To store your cake, keep it covered at room temperature for 2-3 days. For longer storage, place it in an airtight container in the fridge for up to a week.