Description
This Ultimate Chocolate Zucchini Cake is a wonderfully moist and rich dessert that blends the subtle earthiness of zucchini with deep chocolate flavor. Perfect for those looking to sneak some veggies into their sweets, this cake combines cocoa, warm spices, and luscious chocolate chips for a delightful treat that’s ideal for any occasion or season.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (moisture squeezed out)
- 1/2 cup sour cream or Greek yogurt
Add-ins
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and optional cinnamon. Set this mixture aside to be combined later.
- Combine Wet Ingredients: In a larger bowl, beat together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and well blended. Add the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- Add Zucchini and Sour Cream: Fold in the grated zucchini and sour cream or Greek yogurt, mixing until evenly distributed throughout the batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender. Then fold in the mini chocolate chips evenly.
- Pour Batter and Add Toppings: Transfer the batter into the prepared pan and smooth out the top with a spatula. Sprinkle additional chocolate chips over the surface if desired for extra chocolate bursts.
- Bake: Place the pan in the preheated oven and bake for 40–45 minutes. Check for doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, enhance with a drizzle of chocolate glaze or a dusting of powdered sugar for added presentation and sweetness.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy cake.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices wrapped tightly in plastic wrap and foil is a great option for longer storage.
