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Chocolate Zucchini Cake

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A moist and rich chocolate cake made with grated zucchini, offering a tender texture and chocolatey flavor, enhanced with optional chocolate glaze.

Ingredients

  • 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
  • ¾ cup semi-sweet chocolate chips (for glaze)
  • 3 tablespoons butter (for glaze)
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  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.
  10. For the glaze: In a small saucepan, melt the chocolate chips and butter over medium heat, stirring constantly.
  11. Once melted and smooth, remove from heat and stir in the corn syrup and vanilla extract.
  12. Drizzle the glaze over the cooled cake, letting it drip down the sides.

Notes

  • If substituting oil for applesauce, use the same amount (2 cups) of vegetable oil or melted butter.
  • No need to peel the zucchinis before grating; the skin adds nutrients and color.
  • The glaze is optional, but adds extra sweetness and a glossy finish.
  • For a gluten-free option, use a gluten-free flour blend that includes xanthan gum.
  • The cake can be stored at room temperature for up to 3 days, refrigerated for 5 days, or frozen for up to 3 months.

Nutrition

Find it online: https://cookedbysarah.com/chocolate-zucchini-cake/