This Chocolate Zucchini Cake is rich, fudgy, and incredibly moist. It's the perfect way to use up fresh zucchini during zucchini season! Made with simple pantry ingredients and plenty of chocolate, this easy homemade cake is incredibly soft and full of deliciously rich chocolate flavor in every bite.
The zucchini adds moisture without leaving a strong vegetable taste, so even picky eaters will love this easy zucchini dessert. And no, you can't taste the zucchini at all! The cocoa powder overpowers it and gives the cake a deep, rich chocolate flavor.
This cake gets topped with a creamy 3 ingredient chocolate ganache that brings a slight sweetness and ties everything together. If you don't want to top it off with a chocolate ganache, you can leave it plain, or with some icing sugar.
Whether you're looking for a simple summer dessert or a delicious way to use up extra zucchini from the garden, this moist chocolate zucchini cake is sure to become a family favorite!
Step by step instructions
Here is how to make and bake this Zucchini Chocolate Cake. You will need an 9×9 square pan lined with parchment paper, three bowls, a spatula, and a whisk.
Step 1 - Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Grate the zucchini and set it aside.
Step 2 - Combine dry ingredients. In a large bowl, add in flour, cocoa powder, espresso powder, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 3 - Whisk wet ingredients. In another bowl, add the brown sugar, white sugar, eggs, vanilla, milk, and sour cream. Whisk until well combined. Then add in the grated zucchini, and whisk it in.
Step 4 - Combine together. Add the dry and wet ingredients together and gently mix just until a cake batter forms. Then mix in chocolate chips (optional).
Step 5 - Bake. The cake bakes for 35-40 minutes or until a toothpick inserted comes out clean.
Step 6 - Make ganache. Melt butter, milk chocolate, and dark chocolate until a smooth ganache forms. Once the cake cools completely, pour the ganache on top and spread evenly.
FAQ
How do I store this cake?
This cake stays fresh on the counter for up to 2 days in an airtight container. If you want the ganache to stay firm, I recommend storing the cake in the fridge instead. It will keep in the refrigerator for up to 4 days.
Do you peel zucchini before adding it to cake?
No, you don't need to peel zucchini before adding it to chocolate zucchini cake. The skin is soft and blends right into the cake as it bakes.
Can you taste the zucchini in chocolate zucchini cake?
Not at all! The rich chocolate flavor from the cocoa takes over, while the zucchini mainly adds moisture and a soft texture. It's a great way to sneak extra vegetables into a delicious dessert as well.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chocolate Zucchini Cake
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder sifted
- 1 tsp espresso powder optional
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2/3 cups oil
- 1/2 cup sour cream room temperature
- 1/4 cup milk room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips optional
- 1 1/2 cups zucchini grated, lightly packed
For the ganache
- 100 g unsalted butter melted
- 100 g milk chocolate
- 100 g dark chocolate
Instructions
- Preheat the oven to 350°F/175°C and line a 9x9 baking pan with parchment paper and set aside. Grate the zucchini on the coarse side of the grater (skin on) and set aside.
- Mix together flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1/3 cup cocoa powder, 1 tsp espresso powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In another large bowl, whisk together brown sugar, white sugar, oil, sour cream, eggs, vanilla, and milk. Whisk until well combined.2 large eggs, 1/2 cup dark brown sugar, 1/2 cup white sugar, 2/3 cups oil, 1/2 cup sour cream, 1/4 cup milk, 1 tbsp vanilla
- Whisk in the grated zucchini.1 1/2 cups zucchini
- Combine the dry and wet ingredients together until a soft batter forms and the dry streaks disappear. Do not over-mix! Then mix in the chocolate chips.3/4 cups semi-sweet chocolate chips
- Transfer into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Once cooled, make the ganache. Combine butter, milk chocolate, and dark chocolate together until smooth. Pour on top of the cooled cake, and then place into the fridge to set.
- Once ready, slice and enjoy!
Comments