How To make Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake

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September seems like the beginning of fall but the garden is still giving some summer produce. Conundrum! Thankfully, there are plenty of old recipes that provide ways to use up zucchini and I love them! They aren’t all healthy but some of them are just plain good.

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This chocolate cake has no real point to the addition of the zucchini, but it's what we had almost weekly towards the end of summer. A welcome twist is the warm spices added, just giving a hint of fall. It's always moist, has a perfect texture, and to drive home the nostalgia, it’s baked in a Bundt pan, because why not?

INGREDIENTS:

- 1/2 cup butter, room temperature⁠
- 1/2 cup vegetable oil⁠
- 1 3/4 cups sugar⁠
- 2 eggs⁠
- 1 tsp vanilla extract⁠
- 1/2 cup buttermilk or sour milk (2 tsp vinegar with 1/2 cup milk)⁠
- 2 1/2 cups flour⁠
- 4 tbsp cocoa⁠
- 1/2 tsp baking powder⁠
- 1 tsp baking soda⁠
- 1/2 tsp salt⁠
- 3/4 tsp cinnamon⁠
- 3/4 tsp ground cloves⁠
- 2 cups grated zucchini, seeds removed⁠
- 1/2 cup chocolate chips (miniature variety preferred)⁠
⁠
INSTRUCTIONS:

Preheat oven to 350°F.⁠

Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.⁠

Cream together butter, oil, and sugar until light and fluffy, 4 minutes.⁠

Add eggs, one at a time and vanilla, and mix until incorporated.⁠

In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.⁠

Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.⁠

Stir in zucchini and chocolate chips.⁠

Spray large 12 cup Bundt pan with nonstick baking spray and fill with batter. Bake until a skewer inserted in middle comes out clean, 45-60 minutes.⁠

Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.

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The BEST Chocolate Zucchini Cake Recipe

This is by far the moistest and most naturally leveled chocolate cake I have ever made. Do not worry, you will not taste or feel the zucchini in the cake. If you do not know there is zucchini inside, you would never find out. I also added some cinnamon which gives this cake almost a Mexican chocolate flavor. My Mexican-american sister in-law said it smells like the hot chocolate of her grandmother while the cake was in the oven. It is that good!

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Chocolate Zucchini Cake Recipe

This chocolate zucchini cake is an absolute delight. The recipe is incredibly simple, you don’t even need a hand mixer to prepare it.

00:44 Ingredients:

2 cups (300g) zucchini, grated
1 ¼ cup (160g) all purpose flour, sifted
½ cup (60g) unsweetened cocoa powder, sifted
1 tsp. (5g) baking soda
½ tsp. (2g) salt
1 tsp. (2g) vanilla flavor
½ cup (100g) white granulated sugar
2 eggs room temperature
¼ cup (60g) sour cream
¼ (60ml) vegetable oil
3 oz. (90g) dark chocolate, chopped

00:00 Intro
00:44 Preparing the batter
02:48 Preparing the zucchini
03:32 Adding a chocolate
04:21 Baking time
04:40 Enjoying the chocolate zucchini cake

Instructions:
1. Preheat oven to 350F (180C). Grease and line a 9×8 inch (23x20cm) square cake pan with parchment paper.
2. In a bowl whisk together the dry ingredients: 1 ¼ cup (160g) of all purpose flour, ½ cup (60g) of unsweetened cocoa powder, 1 tsp. (5g) of baking soda, 1 tsp. (2g) of vanilla flavor and ½ tsp. (2g) of salt. Set aside until ready to use.
3. In another bowl, whisk 2 eggs with ½ cup (100g) of white granulated sugar, ¼ cup (60g) of sour cream and ¼ cup (60ml) of vegetable oil. Once these are well combined add flour mixture and stir well. Then add 2 cups (300g) of grated zucchini and 3 oz. (90g) of dark chocolate.
4. Pour the batter evenly, add some chocolate on top. Bake for about 40-45 minutes or until a toothpick comes out clean from the center.
5. Let the cake cool completely on a wire rack.
6. Enjoying.

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Chocolate Zucchini Cake

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