Craving a rich chocolate cake but want to skip the butter? This Double Chocolate Zucchini Cake is incredibly moist, secretly healthy, and perfect for satisfying your sweet tooth with a twist on classic cake recipes without butter. You’ll love how easy it is to make and how delicious it tastes.
Key Ingredients & Substitutions:
- Zucchini: Don’t skip it; it adds moisture without tasting “vegetable-like.” No direct substitute.
- Oil: Use a neutral oil like vegetable, canola, or sunflower oil.
- Cocoa Powder: Unsweetened natural cocoa powder works best.
- Chocolate Chips: Use semi-sweet or dark chocolate chips.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup neutral oil (vegetable, canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk mixed with 1 tablespoon lemon juice, let sit 5 mins)
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed of excess moisture
- 1 cup chocolate chips (plus more for topping, optional)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 12
- Calories per serving: Approximately 350-400 (cake only)
Tools Needed: 9×13 inch baking pan, large mixing bowls, whisk, grater.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This prevents sticking and ensures easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps for an even texture.
3. Mix Wet Ingredients
In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined. This forms the base of your moist cake.
4. Alternate Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Overmixing will make the cake tough.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and chocolate chips. The zucchini will disappear into the cake, adding incredible moisture to your cake recipes without butter.
6. Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze (Optional)
Let the cake cool completely in the pan on a wire rack. If making the glaze, whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake.
Variation Ideas:
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter for extra texture.
- Spice It Up: Include ½ teaspoon of cinnamon or a pinch of cayenne pepper for a subtle warmth.
- Cream Cheese Frosting: Instead of a simple glaze, top with your favorite cream cheese frosting.
Storage Instructions:
Store leftover Double Chocolate Zucchini Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions:
Q: Can you taste the zucchini in this cake?
A: No, you won’t taste the zucchini. It melts into the cake, adding moisture without imparting any vegetable flavor, making it a great addition to cake recipes without butter.
Q: Do I need to peel the zucchini?
A: No, you don’t need to peel the zucchini. The skin is thin and breaks down during baking.
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it completely and squeeze out as much excess water as possible.
Q: What if I don’t have buttermilk?
A: You can make your own! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to ¾ cup total. Let it sit for 5 minutes before using.
Q: Is this cake suitable for beginners?
A: Absolutely! This is a straightforward recipe, perfect for those new to baking cake recipes without butter.
Q: Can I make this as cupcakes?
A: Yes, you can. Fill cupcake liners about two-thirds full and bake for 20-25 minutes, checking for doneness.