why make this recipe
Chocolate Zucchini Cake is a delicious way to enjoy the healthy benefits of zucchini while satisfying your sweet tooth. The combination of rich chocolate and moist zucchini creates a dessert that is both indulgent and a little nutritious. This cake is perfect for any occasion, from birthdays to casual gatherings. Plus, it’s an excellent way to use up zucchini during the summer months!
how to make Chocolate Zucchini Cake
Ingredients :
- 2 cups coarsely shredded zucchini packed and NOT drained
- 1 cup full-fat plain Greek yogurt
- 1 cup unsalted butter VERY soft
- 2 tablespoons heavy cream
- 3 large eggs
- 2 large egg yolks at room temperature
- 1 cup light brown sugar packed
- 2 and 1/2 cups all-purpose flour
- 1 and 3/4 cups unsweetened cocoa powder sifted
- 2 teaspoons vanilla extract
- 2 and 1/2 cups confectioners sugar sifted
- 6 ounces semi-sweet chocolate melted and cooled for 10 minutes
- 1 and 1/2 teaspoons baking powder
- 3/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1 and 1/2 cups hot water
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the coarsely shredded zucchini, Greek yogurt, and softened butter, mixing until well combined.
- Add the eggs, egg yolks, and heavy cream, and continue to mix until smooth.
- In another bowl, whisk together the brown sugar, granulated sugar, baking powder, baking soda, cocoa powder, flour, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the melted chocolate and hot water until fully incorporated.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with confectioners sugar as desired.
how to serve Chocolate Zucchini Cake
Serve Chocolate Zucchini Cake as a delicious dessert or a sweet snack. You can enjoy it plain or with a dusting of confectioners sugar for a simple touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
how to store Chocolate Zucchini Cake
Store leftover Chocolate Zucchini Cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it well in plastic wrap and then in foil.
tips to make Chocolate Zucchini Cake
- Make sure your zucchini is finely shredded so it blends well into the batter.
- Use room temperature eggs and egg yolks for better mixing.
- Don’t overmix the batter after adding the dry ingredients; stir until just combined to keep the cake light and fluffy.
- For a richer taste, feel free to add chocolate chips to the batter.
variation (if any)
You can customize your Chocolate Zucchini Cake by adding nuts such as walnuts or pecans for crunch. You can also experiment by swapping some cocoa powder with dark chocolate for a deeper flavor. For a bit of spice, consider adding a pinch of nutmeg along with the cinnamon.
FAQs
1. Can I use other types of flour?
Yes, you can use whole wheat flour for a healthier option. Just keep in mind that it may alter the texture slightly.
2. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking.
3. How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there is wet batter on the toothpick, bake it for a few more minutes.