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Chocolate Zucchini Cake Recipe

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3.8 from 9 reviews

This Chocolate Zucchini Cake recipe is a moist and delicious treat that cleverly incorporates zucchini for added moisture and nutrition. With a rich chocolate flavor, it’s easy to make and perfect for those looking for a healthier twist on traditional chocolate cake.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¼ cups brown sugar
  • 1 cup vegetable oil
  • ¼ cup melted butter, cooled to room temperature
  • ¼ cup buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • 3 teaspoons vanilla extract, divided

Additional Ingredients

  • 2 cups shredded zucchini, drained
  • 1 cup chocolate chips

Glaze

  • 2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease the inside of a 10-inch bundt pan or tube pan using cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for now.
  3. Combine Wet Ingredients: In a large bowl, combine the brown sugar, vegetable oil, melted butter (cooled), buttermilk, eggs, and 2 teaspoons of vanilla extract. Whisk everything together until the mixture is smooth and well blended.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the bowl with the wet ingredients, mixing gently until a consistent batter forms. Be careful not to overmix to keep the cake tender.
  5. Add Zucchini and Chocolate Chips: Fold in the shredded and drained zucchini along with the chocolate chips, mixing just until combined to distribute them evenly throughout the batter.
  6. Fill Pan and Bake: Pour the batter into your prepared bundt or tube pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then gently turn the cake out onto a wire rack and let it cool completely.
  8. Prepare the Glaze: While the cake cools, whisk together the powdered sugar, remaining 1 teaspoon vanilla extract, and 3 tablespoons of milk in a medium bowl until smooth. If the glaze is too thick, add the additional tablespoon of milk to reach desired consistency.
  9. Glaze and Serve: Drizzle the prepared glaze over the cooled cake. Cut into slices and serve for a delicious chocolate treat with a healthy twist.

Notes

  • Ensure the zucchini is well drained to avoid excess moisture in the batter.
  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter once zucchini and chocolate chips are added to maintain fluffiness.
  • The glaze consistency can be adjusted with milk for a thicker or thinner drizzle.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Find it online: https://marthatasty.com/chocolate-zucchini-cake-recipe/