This Double Chocolate Zucchini Cake recipe is a fantastic way to enjoy a rich, moist chocolate cake while secretly adding some veggies. You’ll love how easy it is to make this delightful treat, perfect for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend.
- Cocoa powder: Use unsweetened cocoa powder for best results.
- Baking soda & baking powder: Ensure these are fresh for proper leavening.
- Granulated sugar: Brown sugar can be used for a deeper molasses flavor.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work as a vegan alternative.
- Vegetable oil: Applesauce can replace half the oil for a lighter version.
- Vanilla extract: Essential for enhancing the chocolate flavor.
- Shredded zucchini: Don’t peel it! The skin adds nutrients and disappears into the cake.
- Chocolate chips: Use your favorite, semi-sweet or dark chocolate chips are great.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium)
- 1 cup chocolate chips
For the Glaze (Optional):
- ½ cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ¼ 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: 350-400 (approximate, without glaze)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, whisk, rubber spatula.
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 to prevent sticking. This ensures your chocolate cake releases easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Make sure there are no lumps for a smooth batter. This step is crucial for an even texture in your chocolate cake recipes.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract. You want these thoroughly combined before adding them to the dry ingredients.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir just until combined; be careful not to overmix. Overmixing can lead to a tough chocolate cake.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the shredded zucchini and chocolate chips. The zucchini will add incredible moisture and you won’t even taste it. This is what makes this one of the best chocolate cake recipes with a twist!
6. Bake Your Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the chocolate cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.
8. Prepare and Apply Glaze (Optional)
If you’re using the glaze, whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle over the cooled cake. This adds an extra layer of sweetness to your chocolate cake.
Variation Ideas:
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter for crunch.
- Spice It Up: Include ½ teaspoon cinnamon or a pinch of cayenne pepper for a subtle warmth.
- Cream Cheese Frosting: Instead of a glaze, top with your favorite cream cheese frosting for a richer dessert.
- Mini Cakes: Bake in a muffin tin for individual chocolate cake portions, adjusting baking time.
Storage Instructions:
Store your Double Chocolate Zucchini Cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Frequently Asked Questions (FAQ):
Can I use frozen zucchini?
Yes, you can. Just make sure to thoroughly squeeze out all excess moisture from the thawed zucchini before adding it to the batter.
Why is my chocolate cake dry?
Often, a dry cake is due to overmixing the batter or baking it for too long. Stick to the recommended baking times.
Do I need to peel the zucchini?
No, you don’t need to peel the zucchini. The skin softens completely during baking and adds nutrients.
Can I make this dairy-free?
Absolutely. Use a non-dairy milk alternative (like almond or oat milk) and dairy-free chocolate chips.
Can I reduce the sugar?
You can slightly reduce the sugar by ¼ cup, but reducing it too much might affect the texture and moisture of the chocolate cake.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works best for this chocolate cake recipe, providing a rich chocolate flavor.