why make this recipe
Chocolate Zucchini Cake is a delicious twist on traditional chocolate cake. It’s moist, rich, and packed with nutrients from the zucchini. This recipe is perfect for those who want to sneak in some veggies into their dessert, making it a fantastic option for kids and adults alike. Plus, it’s easy to make and is a great way to use up any extra zucchini from your garden.
how to make Chocolate Zucchini Cake
Ingredients :
- 3 cups shredded zucchini
- 1 cup buttermilk
- 2 eggs
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoon vanilla
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 2/3 cup powdered sugar
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 3/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a large bowl, combine the shredded zucchini, buttermilk, eggs, vanilla, and granulated sugar. Mix well.
- In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until everything is well combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool. While it’s cooling, whip the heavy cream with powdered sugar to make the frosting.
- Once the cake is cool, frost it with the whipped cream and enjoy!
how to serve Chocolate Zucchini Cake
Serve Chocolate Zucchini Cake as a sweet treat for dessert. You can enjoy it on its own, or pair it with a scoop of vanilla ice cream for an extra indulgence. It’s also fantastic for birthdays, celebrations, or just a cozy family gathering.
how to store Chocolate Zucchini Cake
To store any leftover Chocolate Zucchini Cake, place it in an airtight container in the fridge. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. It should keep for about 2-3 months in the freezer.
tips to make Chocolate Zucchini Cake
- Make sure to squeeze out excess moisture from the shredded zucchini for a better texture.
- You can add chocolate chips to the batter for extra richness.
- If you want a more intense chocolate flavor, increase the cocoa powder or use dark chocolate cocoa.
variation (if any)
You can easily switch up this recipe by using different frostings, such as cream cheese frosting or even a simple glaze made from melted chocolate. Additionally, trying different spices like cinnamon or nutmeg can add a wonderful depth of flavor to the cake.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just thaw it and drain any excess water before using it in the recipe.
2. Is this cake suitable for gluten-free diets?
You can make a gluten-free version by substituting regular flour with a gluten-free flour blend.
3. Can I omit the frosting?
Absolutely! The cake is delicious on its own without frosting. You can dust it with powdered sugar if you like.
Chocolate Zucchini Cake
Ingredients
Wet Ingredients
- 3 cups shredded zucchini Squeeze out excess moisture for better texture.
- 1 cup buttermilk
- 2 pieces eggs
- 1 1/2 cups heavy whipping cream To be whipped for frosting.
- 1 1/2 teaspoons vanilla
- 2 cups granulated sugar
Dry Ingredients
- 2 cups flour
- 3/4 cup unsweetened cocoa powder For a more intense flavor, increase the amount.
- 3/4 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2/3 cup powdered sugar For frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a large bowl, combine the shredded zucchini, buttermilk, eggs, vanilla, and granulated sugar. Mix well.
- In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until everything is well combined.
- Pour the batter into the prepared pan.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool. While it's cooling, whip the heavy cream with powdered sugar to make the frosting.
- Once the cake is cool, frost it with the whipped cream and enjoy!