Chocolate Zucchini Cake

If you’re a chocolate enthusiast like me, this Chocolate Zucchini Cake is a delightful twist on the classic dessert. Infused with grated zucchini, this cake remains moist and tender, while the cocoa powder and mini chocolate chips intensify its rich chocolate flavor. The optional chocolate glaze adds an extra layer of indulgence, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

I adore this cake for several reasons. First, the zucchini adds moisture without compromising the chocolatey taste, making each bite irresistibly soft. The mini chocolate chips melt into the batter, creating pockets of gooey chocolate goodness. Plus, it’s a sneaky way to incorporate vegetables into a dessert—perfect for those who are hesitant about eating their greens. The glaze, while optional, gives the cake a glossy finish and a touch of sweetness that elevates its flavor.

Ingredients

For the cake:

• 2 to 3 medium zucchinis (about 2 to 3 cups shredded)

• 7 tablespoons unsweetened cocoa powder

• 2 tablespoons butter, softened

• 3 eggs, room temperature

• 2 cups granulated sugar

• 1 ½ cups unsweetened applesauce

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 1 cup semi-sweet mini chocolate chips

For the chocolate glaze:

• ¾ cup semi-sweet chocolate chips

• 3 tablespoons butter

• 1 tablespoon light corn syrup

• ¼ teaspoon vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan generously and set aside.

2. Grate the zucchinis and place them on several layers of paper towels to absorb excess moisture. Gently press the zucchini to release the moisture. You don’t want it completely dry, just slightly less wet.

3. In a large mixing bowl, whisk together the cocoa powder, butter, eggs, sugar, applesauce, and vanilla extract until well combined.

4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the grated zucchini and mini chocolate chips.

7. Pour the batter into the prepared Bundt pan and spread it evenly.

8. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. In a small saucepan, melt the chocolate chips and butter over medium heat, stirring constantly.

2. Once melted and smooth, remove from heat and stir in the corn syrup and vanilla extract.

3. Drizzle the glaze over the cooled cake, letting it drip down the sides.

Servings and Timing

• Servings: Approximately 16 slices

• Prep Time: 15 minutes

• Cook Time: 50–55 minutes

• Total Time: About 1 hour 15 minutes

Variations

• Cupcakes: Instead of a Bundt cake, pour the batter into lined cupcake tins and bake for about 20 minutes.

• Loaf Pans: Divide the batter between two greased loaf pans and bake for 45–50 minutes.

• Layer Cake: Use two 8-inch or 9-inch round cake pans, adjusting the baking time accordingly.

• Add-ins: Incorporate chopped nuts like walnuts or pecans for added texture.

• Frosting: Top with cream cheese frosting or whipped cream for a different flavor profile.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: For extended freshness, refrigerate the cake for up to 5 days.

• Freezing: Wrap individual slices or the whole cake in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use oil instead of applesauce?

Yes, you can substitute the applesauce with an equal amount of vegetable oil or melted butter. However, using applesauce keeps the cake moist with less fat.

Is it necessary to peel the zucchinis before grating?

No, there’s no need to peel the zucchinis. The skin adds nutrients and color to the cake. Just make sure to grate them finely and remove excess moisture.

Can I make this cake without the glaze?

Absolutely! The cake is delicious on its own. The glaze adds a shiny finish and extra sweetness, but it’s optional.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or add it separately to help with texture.

Conclusion

This Chocolate Zucchini Cake is a delightful blend of rich chocolate flavor and moist texture, thanks to the hidden zucchini. It’s a versatile recipe that can be adapted to various forms and preferences. Whether you enjoy it as a Bundt cake, cupcakes, or a layered dessert, it’s sure to satisfy your sweet tooth. Plus, it’s a sneaky way to incorporate vegetables into your diet without compromising on taste.

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