Craving a truly moist cake that’s also secretly packed with a vegetable? This Dark Chocolate Zucchini Cake is incredibly decadent and surprisingly easy to make, perfect for satisfying your chocolate cravings. You’ll love how the zucchini keeps this cake unbelievably tender and flavorful.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! Grated zucchini disappears into the cake, adding moisture without a strong flavor.
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate taste.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best.
- Oil: Vegetable oil or canola oil provides moisture. You can use applesauce for a slightly healthier option, but it may alter the texture.
- Buttermilk: Creates a tender crumb. If you don’t have it, mix 1 tablespoon of white vinegar or lemon juice with regular milk and let it sit for 5 minutes.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, unpeeled)
- 1 cup dark chocolate chips
For the Glaze (Optional):
- ½ cup powdered sugar
- 2-3 tablespoons milk or water
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, whisk, mixing bowls, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your moist cake releases easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are well combined for an even texture.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar and vegetable oil. Whisk them until smooth, then beat in the eggs one at a time. Stir in the buttermilk and vanilla extract until everything is fully incorporated.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the batter. Overmixing can lead to a tough moist cake.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and dark chocolate chips. The zucchini adds incredible moisture to this cake recipe without affecting the flavor.
6. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool completely in the pan on a wire rack. If you’re making the glaze, whisk together the powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled moist cake just before serving.
Variation Ideas:
- Nutty Twist: Add ½ cup of chopped walnuts or pecans to the batter for extra crunch.
- Cream Cheese Frosting: Instead of a simple glaze, top your dark chocolate zucchini cake with a tangy cream cheese frosting.
- Spice It Up: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warmer flavor profile.
Storage Instructions:
Store leftover Dark Chocolate Zucchini Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 1 week. This moist cake also freezes well; wrap individual slices tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
- Can you taste the zucchini in this moist cake? No, the zucchini completely disappears into the cake, adding moisture without any noticeable flavor.
- Do you need to peel the zucchini? No, you do not need to peel the zucchini. The skin softens during baking and blends in perfectly.
- What if you don’t have buttermilk? You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Can you make this recipe in a different pan size? Yes, you can use two 8-inch round cake pans, but you’ll need to adjust the baking time. Start checking for doneness around 25-30 minutes.
- How do you prevent the chocolate chips from sinking? Toss your chocolate chips with a tablespoon of flour before adding them to the batter. This helps them stay suspended.
- Is this a good recipe for beginners? Absolutely! This dark chocolate zucchini cake is straightforward and forgiving, making it a perfect moist cake recipe for anyone new to baking.