This intensely rich and moist cake is a chocolate lover’s dream come true.
Peanut butter and jelly. Spaghetti and meatballs. Bacon and eggs. Some things are just meant to go together, right? So I think you know from our recipe title what my next question is going to be: chocolate and zucchini? Does that combo fall into the “things that are meant to be together” category?
Well, I wouldn’t have thought so until I tasted this chocolate zucchini cake. Honestly, this cake is so fudgy, so deeply chocolaty, and so incredibly moist that it’s probably going to become your go-to recipe every time you need (or just want!) a delectable chocolate cake. The combination of white and brown sugar provides a perfect level of sweetness and develops this cake’s wonderful flavor when mixed with rich cocoa powder, vanilla, and the delicious chocolate chips. But you know what doesn’t add to the cake’s flavor? The zucchini! In fact, you can’t see or taste it in the cake at all.
So why, you are probably asking now, is zucchini an ingredient in this cake? It’s all about the texture. I guarantee this will be one of the most moist cakes you will ever eat, and we have the zucchini to thank for that. It’s a veggie with a high water content; while the cake bakes, the grated zucchini becomes virtually unidentifiable yet creates a super moist texture. An added bonus? Zucchini is a good source of fiber, as well as vitamins and minerals.
Our recipe calls for chocolate frosting, so here are a few that are perfect on this cake: Chocolate Buttercream Frosting, Chocolate Fudge Frosting, or Chocolate Ganache Frosting. And, yes, as you’ve probably already guessed, I do love to add a big scoop of Dark Chocolate Ice Cream on the side!
A Perfect Chocolate Zucchini Cake
As always, be sure to measure all of your ingredients carefully. For this recipe, it’s best to use natural, unsweetened cocoa powder (versus Dutch-processed), and the eggs should be at room temperature. To prep the zucchini, you can use a box grater or the grater attachment on your food processor; blot the grated zucchini gently to dry it a bit. Toss the chocolate chips in a bit of flour to keep them from sinking to the bottom of the cake. Finally, avoid overmixing, as that can make a cake tough, and one of the shining characteristics of chocolate zucchini cake is its moistness!
How Do I Store Leftovers?
Cooled and frosted chocolate zucchini cake will last covered at room temperature for 2 days. We suggest a cake plate with a dome; also, make sure your frosting is one that can remain at room temperature. For longer storage, place the cake in an airtight container, and it will last in the refrigerator for up to 5 days and in the freezer for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
If you think chocolate zucchini cake with chocolate frosting is perfect just as is, you would be right, but we can perfect perfection, can’t we? Try topping the cake slices with scoops of rich Vanilla Bean Ice Cream and then drizzling some Pistachio Cream all over them. Or indulge in a fan-favorite combo—chocolate and strawberries—by frosting the cake with Strawberry Buttercream Frosting or fluffy Strawberry Whipped Cream. Speaking of whipped cream, the deep notes of vanilla in chocolate zucchini cake make it a great match for Chantilly Cream or Diplomat Cream. We also love to add a delicious tang to this cake with Mascarpone Whipped Cream.
Chocolate Zucchini Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups grated zucchini blotted to remove excess moisture
- 3/4 cup semi-sweet chocolate chips
- Chocolate frosting for decorating, optional
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs. Incorporate the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Stir until everything is thoroughly mixed.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the grated zucchini and chocolate chips.
- Transfer the batter to the prepared pan. Bake for 30 to 40 minutes, or until thoroughly baked. A toothpick inserted into the center should come out clean.
- Let the cake cool completely in the pan on a wire rack before decorating with frosting or slicing.
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