This Dark Chocolate Zucchini Cake is a delightful treat, perfect for using up garden zucchini. You’ll love how incredibly moist and rich it is, and best of all, it’s a fantastic one bowl cake recipe, making cleanup a breeze.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! Grate it finely.
- Cocoa Powder: Use unsweetened natural cocoa powder.
- Oil: Vegetable oil or melted coconut oil work well.
- Sugar: Granulated sugar is standard, but you can use brown sugar for a deeper flavor.
- Flour: All-purpose flour.
- Chocolate Chips: Semi-sweet or dark chocolate chips are ideal. You can omit them if you prefer.
Ingredients:
Main:
- 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
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- ¾ cup milk (any kind)
- 1 cup dark chocolate chips (optional)
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 12
- Calories per serving: 320 calories
- Tools Needed: 9×13 inch baking pan, large mixing bowl, 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, ensuring the entire surface is covered. This helps prevent sticking.
2. Whisk Dry Ingredients
In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Whisk these dry ingredients together thoroughly until they are well combined. This is a crucial step for your one bowl cake recipe.
3. Add Wet Ingredients
Pour the vegetable oil, eggs, vanilla extract, and milk into the dry mixture. Whisk everything together until just combined. Be careful not to overmix, as this can make your cake tough.
4. Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and optional chocolate chips using a spatula. Mix just until they are evenly distributed throughout the batter. You want to keep the batter light and airy.
5. Bake Your Cake
Pour the batter into your prepared 9×13 inch baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before serving.
Variation Ideas:
- Nutty Twist: Add ½ cup chopped walnuts or pecans for extra crunch.
- Spice It Up: Include ½ teaspoon of cinnamon or a pinch of nutmeg with the dry ingredients.
- Cream Cheese Frosting: Top with a simple cream cheese frosting once cooled for an extra decadent treat.
- Mini Cakes: Bake in a muffin tin for individual portions. Adjust baking time accordingly (around 20-25 minutes).
Storage Instructions:
Store your 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 a week. To reheat, simply microwave individual slices for a few seconds until warm.
Frequently Asked Questions (FAQ):
Can I taste the zucchini in this cake?
No, you really can’t taste the zucchini. It melts into the cake, adding incredible moisture without a distinct flavor.
Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin softens during baking and blends right into the cake.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Its flavor and moisture often improve on the second day.
What kind of chocolate chips should I use?
Semi-sweet or dark chocolate chips work best to complement the rich cocoa flavor.
Can I freeze this cake?
Yes, you can freeze slices of the cooled cake in an airtight container for up to 3 months. Thaw at room temperature before serving.
Why is it called a “one bowl cake recipe?”
It’s called a one bowl cake recipe because you mix all the ingredients in a single bowl, which simplifies the process and reduces cleanup significantly.