This Tasty Chocolate Zucchini Cake is a delightful treat that combines the rich flavor of chocolate with the moistness of zucchini. It’s a fantastic way to sneak in some veggies while indulging in a sweet dessert. The cake is easy to whip up and is sure to impress your friends and family with its delicious taste!
Why make this recipe
This cake isn’t just delicious; it’s also a clever way to use zucchini, making it a great dessert option for garden harvests. The combination of chocolate and zucchini creates a moist, fudgy cake that’s perfect for any occasion—whether it’s a birthday party, a family gathering, or just a sweet pick-me-up at home.
Ingredients
- 1 1/8 cups flour (I always use King Arthur all-purpose flour)
- 2/3 cup cocoa
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
- 1/4 cup oil
- 1/2 cup sour cream (room temperature, about 70°F)
- 2 eggs
- 1 egg yolk
- 1 tablespoon vanilla
- 1 cup zucchini (finely shredded and squeezed of excess moisture)
- 1 cup chocolate chips (I prefer Ghirardelli semi-sweet)
- 1/2 teaspoon espresso powder
- 1/2 cup sugar
- 1 1/2 tablespoons milk
- 1 pinch salt
How to make it
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa, brown sugar, salt, and baking soda.
- In another bowl, melt the butter and then add the oil, sour cream, eggs, egg yolk, and vanilla. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the finely shredded zucchini, chocolate chips, and espresso powder into the batter.
- Pour the batter into a greased 9×13 inch baking pan.
- In a small bowl, mix the sugar, milk, and a pinch of salt. Drizzle this mixture over the top of the batter in the pan.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
How to serve it
This cake is delicious on its own, but you can elevate it even further! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. A sprinkle of powdered sugar or fresh berries can also enhance its visual appeal.
How to store it
Keep the chocolate zucchini cake covered at room temperature for up to 3 days. If you want to store it longer, place it in the refrigerator for about a week. You can also freeze the cake—just wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It will be good for up to 3 months.
Helpful tips
- Make sure to squeeze out any excess moisture from the shredded zucchini to avoid a soggy cake.
- If you want to avoid using the espresso powder, you can simply omit it; however, it will enhance the chocolate flavor.
- If you like a double dose of chocolate, consider adding even more chocolate chips!
Optional variations
- For a nutty twist, add 1/2 cup of chopped walnuts or pecans into the batter.
- You can replace some flour with whole wheat flour for a healthier version.
- Swap the brown sugar for coconut sugar to give the cake a more caramel-like flavor.
Frequently asked questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt in a 1:1 ratio, or use buttermilk if that’s what you have on hand.
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, it’s done. If it has wet batter on it, give the cake a few more minutes in the oven.
