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!
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Things I used in this recipe:
Cake pan
Cake strips
Offset spatula
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The BEST Chocolate Zucchini Cake Recipe
This chocolate zucchine cake is the MOST amazing chocolate cake you could imagine! You would NEVER guess that this insanely moist chocolate cake has zucchini in it! The hidden vegetable really just adds a lot of moisture to the cake without altering the super chocolatey flavor. I can’t even tell you how good the whipped chocolate buttercream is. You just have to make this cake. Or you can make regular zucchini bread, up to you I guess. ????
Full Recipe:
The cake is super-fudgy, full of chocolate chipps and that buttercream is just magical, I think it has JUST the right proportion of cocoa powder, butter, salt and sugar. Would this be one of your favorite zucchini recipes?
Chocolate cake decorating is so fun when you have a few different chocolate textures to play with. I loved how the ganache, shards, cocoa powder and butter cream come together to make this cake look as mouth watering as it tastes!
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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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Chocolate Zucchini Snack Cake | Clean & Delicious
This Chocolate Zucchini Cake tastes just like Devils food cake. It rich, moist chocolatey and packs in two cups of veggies!
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CHOCOLATE ZUCCHINI SNACK CAKE RECIPE:
2 eggs
1 tbsp. vanilla extract
1/2 cup coconut sugar (or brown sugar)
1/4 cup unsweetened apple sauce
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp. salt
2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
1/2 cup mini chocolate chips + 1/4 cup to sprinkle on
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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
#ThaiFood #ThaiRecipes #AsianRecipes
Chocolate & Zucchini Cake
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FOR THE CAKE
- 1/2 cup butter (1 stick), room temperature
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk or sour milk (2 teaspoons vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tablespoons cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground cloves
- grated zucchini (seeds removed)
- 1/2 cup chocolate chips (I prefer the mini variety)
FOR THE GANACHE
- 4 ounces semi-sweet chocolate
- 1/2 cup heavy cream
FOR THE CAKE
Preheat oven to 350 degrees.
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 pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
FOR THE GANACHE
Prepare ganache by heating cream until steaming.
Pour over the chopped chocolate and stir until smooth and melted.
Drizzle ganache on slightly cooled cakes.