You Won't Taste the Zucchini in This Chocolate Cake
This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll never taste the zucchini! I top mine with a chocolate cream cheese frosting that’s simple and not-too-sweet.
Recipe:
Ingredients
For Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup steaming hot or boiling water (118ml)
10 Tablespoons melted butter (141g)
1 cup sour cream (240g)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups shredded zucchini - patted dry with a paper towel (200g before drying)
For Frosting
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 ½ cups powdered sugar (315g)
⅓ cup cocoa powder (35g)
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping, optional
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Instructions
00:00 Introduction
For Cake
00:37 Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
01:46 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
02:15 Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
02:52 Add butter and whisk until combined.
03:23 Add sour cream, egg, and vanilla extract and whisk well.
04:12 Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform – do not overmix or cake will be dense and dry.
05:09 Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
05:53 Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
07:05 Stir in cocoa powder.
07:14 Add vanilla extract and salt and stir until smooth and well combined.
07:50 Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.
Notes
Storing
Cover with foil or plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Cake may also be frozen for several months.
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Gluten-Free Chocolate Zucchini Cake (Vegan)
This easy-to-make gluten-free chocolate zucchini cake might become your new favorite dessert because it’s fudgy, moist, rich, and so chocolaty! It’s a delicious vegan chocolate cake that is also perfect for birthdays! The recipe is not only gluten-free but also plant-based (dairy-free, egg-free), refined sugar-free, oil-free, and quite healthy because it contains zucchini and sweet potato! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Dry ingredients:
1 1/2 cup (240 g) brown rice flour
1 cup (150 g) coconut sugar
3/4 cup (66 g) cocoa powder unsweetened
2 tbsp ground flax seeds or ground chia seeds
3/4 cup (66 g) shredded unsweetened coconut
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet ingredients:
2 cups (lightly packed) (240 g) grated zucchini
1 1/3 cup (320 ml) coconut milk canned (regular or lite)
3-4 tbsp (80 g) maple syrup or agave syrup
Sweet potato frosting:
2 small (300 g) sweet potatoes cooked
1 cup (240 g) sunflower seed butter or nut butter of choice
1/3 cup (105 g) maple syrup or agave syrup
4 tbsp (24 g) cocoa powder unsweetened
1/8 to 1/2 cup (120 ml) plant-based milk (amount depends on consistency / read instructions)
1/2 tbsp vanilla extract
Pinch of salt
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Zucchini Chocolate Cake Recipe
Come and try this super moist healthy zucchini chocolate cake with luscious healthy chocolate frosting. The cake has zucchini, yes. And the frosting has sweet potato! It's just something that you need to try because it's super delicious!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Things I used in this recipe:
Cake pan
Cake strips
Offset spatula
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Chocolate Zucchini Cake
If your garden is like our garden it is bursting with zucchini! Use it up by making this delicious chocolate cake, you won't even know there's zucchini in it!
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*Frosting By TwoPeasAndTheirPod*
How to Make Zucchini Chocolate Cake | Cake Recipe | Allrecipes.com
Get the recipe for Chocolate Zucchini Cake III at
Watch how to make delicious chocolate cake with a base of zucchini. It's a great recipe for summer when you have extra zucchini, and this cake is sure to become a family favorite.
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Chocolate Zucchini Cake Recipe (my fave chocolate cake!) - Pai's Kitchen
This is my favourite chocolate cake recipe which I've been making for 10 years! It's super moist and chocolatey, and I also made this cake using 50% whole wheat flour and a ton of zucchini (to make up for the white chocolate cream cheese frosting!). It's also very easy to make, and it is a forgiving batter that is essentially foolproof, not to mention beautiful to serve once you frost it and sprinkle it with some pistachios!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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