Easy Chocolate Zucchini Cake Recipe
Introduction
This Easy Chocolate Zucchini Cake is a moist, rich dessert that sneaks in vegetables without sacrificing flavor. It’s perfect for a simple treat or a casual gathering, combining wholesome ingredients with indulgent chocolate.
Ingredients
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa, measured correctly
- 1 cup (200 grams) light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 4 tablespoons (57 grams) unsalted butter, melted
- 1/4 cup fresh vegetable oil
- 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (136 grams) shredded zucchini (from about 1 medium zucchini)
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (63 grams) powdered sugar, sifted
- 1 tablespoon milk
Instructions
- Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper and spray with nonstick cooking spray.
- Step 2: In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda until well combined.
- Step 3: In a small bowl, whisk the melted butter, vegetable oil, sour cream, eggs, egg yolk, and vanilla extract until smooth.
- Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until a few streaks of flour remain.
- Step 5: Squeeze out any extra moisture from the shredded zucchini to prevent a gummy cake. Add the zucchini and chocolate chips to the batter, stirring just until combined.
- Step 6: Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. A slight sink in the middle is normal.
- Step 7: Let the cake cool completely in the pan.
- Step 8: In a medium bowl, stir together the powdered sugar and milk until smooth and thick but pourable.
- Step 9: Drizzle the frosting evenly over the cooled cake and allow it to set before serving.
Tips & Variations
- To reduce excess moisture from the zucchini, place shredded zucchini in a clean kitchen towel and squeeze firmly before adding to batter.
- For a nutty twist, add 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Use plain whole milk yogurt if you prefer a tangy alternative to sour cream.
- Make it dairy-free by substituting coconut oil for butter and using plant-based yogurt or sour cream.
Storage
Store the cake in an airtight container at room temperature for up to 4 days. The frosting will set nicely without refrigeration, but keep the cake covered to maintain freshness. If refrigerated, let the cake come to room temperature before serving to enjoy full flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini instead of fresh?
While frozen zucchini can be used, it must be completely thawed and very well drained to prevent excess moisture that can make the cake soggy.
Is it necessary to use both eggs and an extra yolk?
The extra egg yolk adds richness and moisture to the cake, helping achieve a tender crumb. You can omit it, but the texture may be slightly less moist.
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Easy Chocolate Zucchini Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings (8×8 inch pan) 1x
- Diet: Vegetarian
Description
This Easy Chocolate Zucchini Cake is a moist, rich dessert that cleverly incorporates shredded zucchini for added moisture and nutrition. With a tender crumb, deep chocolate flavor from cocoa and chocolate chips, and a simple powdered sugar glaze, it’s perfect for both casual and special occasions. The cake balances the freshness of zucchini with luscious chocolate, making it a delightful treat for chocolate lovers looking for a subtle veggie boost.
Ingredients
Dry Ingredients
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa, measured correctly
- 1 cup (200 grams) light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter, melted
- 1/4 cup fresh vegetable oil
- 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (136 grams) shredded zucchini, from about 1 medium zucchini (excess moisture squeezed out)
Add-ins and Topping
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (63 grams) powdered sugar, sifted
- 1 tablespoon milk
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper and spray it lightly with nonstick cooking spray to ensure easy removal of the cake.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, light brown sugar, fine sea salt, and baking soda. This ensures your leavening agents and flour are evenly distributed.
- Combine wet ingredients: In a separate small bowl, whisk together the melted unsalted butter, vegetable oil, room-temperature sour cream or yogurt, eggs plus extra yolk, and vanilla extract until smooth and fully incorporated.
- Incorporate wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined with a few flour streaks remaining to avoid overmixing, which can make the cake tough.
- Add zucchini and chocolate chips: Squeeze any excess moisture from the shredded zucchini before folding it into the batter along with the semisweet chocolate chips. Mix until barely combined to keep the texture light.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Expect slight sinking in the middle due to moisture, which is normal.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare the glaze: In a medium bowl, stir together sifted powdered sugar and milk until smooth, thick yet pourable, forming a simple glaze.
- Glaze the cake: Drizzle the powdered sugar glaze evenly over the cooled cake. Let it set before slicing and serving to allow the glaze to firm up slightly.
- Storage: Store the cake in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Squeezing out excess moisture from zucchini is crucial to prevent the cake from becoming gummy.
- You can substitute sour cream with plain whole milk yogurt at room temperature.
- If you prefer a richer cake, use full-fat dairy ingredients.
- Ensure eggs and dairy are at room temperature for best mixing results.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- The cake may sink slightly in the middle after baking because of its moisture content — this is normal.
- Powdered sugar glaze adds sweetness without overpowering the rich chocolate flavor.
- Use parchment paper for easier cake removal and cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate zucchini cake, easy chocolate cake, moist chocolate cake, vegetable dessert, vegetarian cake, simple chocolate dessert
