This Zucchini Chocolate Cake is incredibly moist, rich, and a fantastic way to sneak some veggies into your dessert. You won’t believe how tender and delicious this chocolate cake is, making it a perfect treat for any occasion.
Key Ingredients & Substitutions
- Zucchini: Freshly grated, no need to peel. Don’t squeeze out the water!
- Cocoa Powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Oil: Vegetable oil or canola oil works great. Apple sauce can be a healthy substitute for some of the oil, but the texture might be slightly different.
- Eggs: Large eggs are standard.
- Flour: All-purpose flour is perfect. A gluten-free 1:1 baking flour blend can be used for a gluten-free option.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (any kind)
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 cup chocolate chips (optional, but highly recommended)
For the Glaze/Frosting (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ cup unsweetened cocoa powder (if making chocolate glaze)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 12
- Tools needed: 9×13 inch baking pan, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your zucchini chocolate cake won’t stick.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. This will be the base for your moist chocolate cake.
4. Mix Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix until just combined. Don’t overmix, as this can make the zucchini chocolate cake tough.
5. Add Milk, Zucchini, and Chocolate Chips
Stir in the milk until the batter is smooth. Then gently fold in the grated zucchini and chocolate chips (if using). The zucchini will keep the chocolate cake incredibly moist.
6. Bake the Cake
Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the zucchini chocolate cake cool completely in the pan before glazing or frosting. If making a simple glaze, whisk powdered sugar, milk, cocoa powder (if using), and vanilla extract until smooth. Drizzle over the cooled cake.
Storage Instructions
Store leftover Zucchini Chocolate Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best freshness, warm slices slightly in the microwave before serving.
Frequently Asked Questions (FAQ)
- Can I taste the zucchini in the cake?
No, the zucchini essentially melts into the cake, adding moisture without imparting any noticeable flavor. - Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin softens completely during baking. - Can I use frozen zucchini?
Yes, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter. - Why is my chocolate cake dry?
Overmixing the batter or overbaking the cake can lead to dryness. Ensure you follow the baking times closely. - Can I make this into cupcakes?
Yes, you can divide the batter into cupcake liners. Adjust baking time to 18-22 minutes, or until a toothpick comes out clean. - Is this a healthy cake?
While it contains vegetables, it’s still a dessert. It’s a great way to incorporate a little extra nutrition into a treat.