Name: Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 3/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups grated zucchini (about 2 medium zucchini); 1/2 cup buttermilk or plain yogurt; 1 cup semi-sweet chocolate chips (optional)

This moist, rich Chocolate Zucchini Cake is the perfect way to sneak some vegetables into your dessert without compromising on flavor. The zucchini adds a subtle earthiness and ensures a tender crumb, while the cocoa brings deep chocolatey decadence. It’s an excellent choice for potlucks, gatherings, or simply a sweet treat at home.

Why You’ll Love This Recipe

This Chocolate Zucchini Cake stands out not just for its unique ingredient but also for its unmatched texture and flavor. It’s a crowd-pleaser even among those skeptical of vegetables in desserts. The recipe is straightforward and adaptable, allowing for different dietary needs and preferences. Plus, it’s a great way to use up excess zucchini during the growing season.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Ground cinnamon
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Grated zucchini
Optional: chocolate chips or chopped nuts

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large mixing bowl, beat together sugar, eggs, and vegetable oil until smooth. Stir in vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini. If desired, add chocolate chips or chopped nuts at this stage.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.

Servings and timing

This recipe yields approximately 12 to 16 servings, depending on portion size.
Preparation time: 20 minutes
Baking time: 40 to 45 minutes
Total time: about 1 hour

Variations

Vegan version: Substitute the eggs with flax eggs and use dairy-free chocolate chips.
Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
Add-ins: Enhance the flavor with spices like nutmeg, or mix in shredded coconut for added texture.
Frosting: Top with cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months.
To reheat, warm a slice in the microwave for about 15-20 seconds until just heated through.

FAQs

How does zucchini affect the texture of the cake?

Zucchini adds moisture and softness without altering the taste, resulting in a tender, moist cake.

Can I taste the zucchini in the cake?

No, the zucchini flavor is very subtle and often undetectable; it primarily enhances moisture.

Do I need to peel the zucchini before grating it?

No, peeling is unnecessary. The skin is soft and blends well into the cake during baking.

Can I freeze this chocolate zucchini cake?

Yes, it freezes well for up to two months. Wrap slices individually for easy thawing.

What type of cocoa powder should I use?

Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed or natural both work well.

Can I use whole wheat flour instead of all-purpose?

Yes, though the texture may be slightly denser. Consider using half whole wheat and half all-purpose.

How finely should I grate the zucchini?

Use a fine or medium grater. Finer grating helps the zucchini blend seamlessly into the batter.

Can I make cupcakes instead of a whole cake?

Yes, simply divide the batter into muffin tins and bake for 20-25 minutes, checking for doneness.

Is it possible to make this cake without eggs?

Yes, substitute with flax eggs or a commercial egg replacer for a vegan version.

Should I squeeze out the liquid from the grated zucchini?

It’s generally not necessary unless your zucchini is particularly watery. Slight moisture helps the cake’s texture.

Conclusion

Chocolate Zucchini Cake is a delightful way to enjoy dessert with a healthy twist. Moist, rich, and satisfying, it’s an easy recipe to make for any occasion. Whether you’re baking for family or impressing guests, this cake offers a unique combination of nutrition and indulgence.