Why Make This Recipe
Easy Chocolate Zucchini Cake is a delightful and delicious way to enjoy dessert while sneaking in some veggies. The zucchini adds moisture and richness, making each bite incredibly satisfying. This cake is perfect for chocolate lovers and is a hit with kids and adults alike. Plus, it’s a great way to use up extra zucchini from your garden!
How to Make Easy Chocolate Zucchini Cake
Ingredients:
- 1 cup shredded zucchini
- 4 tablespoons unsalted butter, melted
- 1/2 cup full fat sour cream or plain whole milk yogurt, at room temperature
- 1 tablespoon milk
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup powdered sugar, sifted
- 1/4 cup fresh vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking soda
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix melted butter, zucchini, sour cream (or yogurt), milk, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cocoa, brown sugar, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in chocolate chips and vegetable oil.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before dusting with powdered sugar. Serve and enjoy!
How to Serve Easy Chocolate Zucchini Cake
You can serve Easy Chocolate Zucchini Cake warm or at room temperature. For an extra touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Dusting the top with powdered sugar adds a nice touch, making it look even more delicious.
How to Store Easy Chocolate Zucchini Cake
To store the cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze individual slices in plastic wrap or an airtight container for up to three months. Just thaw in the refrigerator before enjoying again!
Tips to Make Easy Chocolate Zucchini Cake
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps prevent the cake from being too wet.
- Use a high-quality cocoa powder for a rich chocolate flavor.
- For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour.
Variation
You can add nuts like walnuts or pecans for added crunch. Another great variation is to mix in some spices like cinnamon or a pinch of nutmeg for additional flavor.
FAQs
1. Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Just be sure to thaw it and squeeze out the excess moisture before using.
2. What can I use instead of sour cream?
You can substitute sour cream with plain yogurt or buttermilk if that’s what you have on hand.
3. Is it necessary to add eggs?
The eggs help the cake rise and stay moist. However, if you’re looking for an egg-free option, you can try using flax eggs or unsweetened applesauce as a substitute.