Why Make This Recipe
Chocolate Zucchini Cake is a delightful way to enjoy a classic dessert while sneaking in some vegetables. This cake is moist, rich in chocolate flavor, and incredibly easy to make! It’s perfect for sharing with friends and family, and nobody will even guess that it contains zucchini.
How to Make Chocolate Zucchini Cake
Ingredients
- 2 1/3 cups shredded zucchini
- 3/4 cup + 1 tablespoon butter, melted and cooled
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 1/4 cups cake flour
- 3/4 cup + 1 tablespoon cocoa powder, unsweetened
- 1/4-1/3 cup chocolate chips, semi-sweet or milk
- 2 teaspoons baking powder
- 1/3-2/3 cup finely chopped nuts (walnuts, pecans, or hazelnuts)
- 1 pinch salt
- 1 cup granulated sugar
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, combine the shredded zucchini, melted butter, eggs, and egg yolk, mixing well.
- In another bowl, whisk together the cake flour, cocoa powder, baking powder, salt, and sugar.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips and nuts.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
How to Serve Chocolate Zucchini Cake
Once the cake has cooled, serve it plain or dust it with powdered sugar for a simple presentation. You can also top it with whipped cream or a scoop of ice cream for an extra treat. Enjoy it as a dessert or even as a sweet snack during the day!
How to Store Chocolate Zucchini Cake
Store any leftover Chocolate Zucchini Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for later use. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Chocolate Zucchini Cake
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps the cake maintain its texture.
- To enhance the chocolate flavor, consider adding a teaspoon of instant coffee granules to the dry ingredients.
- Experiment with different types of nuts, or leave them out altogether if you prefer a nut-free version.
Variation
You can easily make this cake gluten-free by swapping the cake flour for a gluten-free all-purpose flour blend. Additionally, try adding spices like cinnamon or nutmeg for a different flavor profile.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen shredded zucchini! Just make sure to thaw it and squeeze out the extra moisture before adding it to the batter.
How can I make this cake healthier?
You can reduce the sugar by half or replace some of it with applesauce. You can also use whole wheat flour instead of cake flour for added nutrition.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature until you are ready to serve it.