Chocolate Zucchini Cake

Why You’ll Love This Recipe

• This cake is incredibly moist and packed with flavor, thanks to the zucchini.

• The rich chocolatey taste is enhanced by the semi-sweet mini chocolate chips.

• A drizzle of homemade chocolate glaze on top makes it extra special.

• It’s an easy recipe to follow and is great for baking with kids or sharing at parties.

• The zucchini adds a bit of healthy vegetable content while still tasting indulgent.

Ingredients

• 2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)

• 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

Chocolate Glaze:

• ¾ cup semisweet chocolate chips

• 3 tablespoons butter

• 1 tablespoon light corn syrup

• ¼ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F. 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 with a towel to release some of the moisture (you don’t want it completely dry).

3. In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract.

4. In a separate bowl, whisk the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture for later.

5. Gradually stir the flour mixture into the wet mixture until just combined.

6. Toss the chocolate chips with the reserved flour mixture, then fold them and the grated zucchini into the batter until fully combined.

7. Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until an inserted toothpick comes out with a few moist crumbs.

8. Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.

9. For the glaze, combine the butter, chocolate chips, and corn syrup in a microwave-safe dish. Microwave in 30-second intervals at 50% power, stirring in between, until everything is melted and smooth.

10. Stir in the vanilla extract, then drizzle the glaze over the cooled cake.

Servings and Timing

• Servings: 16

• Prep time: 15 minutes

• Cook time: 55 minutes

• Total time: 1 hour 10 minutes

Variations

• Cupcakes: This recipe can easily be turned into cupcakes. Use parchment cups for easy removal, and bake for about 20 minutes, or until a toothpick comes out with a few moist crumbs.

• Sheet Cake: If you'd prefer a larger cake, use a 9 x 13-inch pan and bake for 30 to 40 minutes at 350°F.

• Vegan Version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free butter and chocolate chips to make this cake vegan.

• Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free flour blend.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days.

• Reheating: To reheat, simply microwave individual slices for about 10-15 seconds. For a warm, fudgy treat, heat the cake slice and drizzle with extra chocolate glaze before serving.

FAQs

1. Can I use a different type of squash instead of zucchini?

Yes, you can substitute zucchini with other types of squash, but zucchini has a milder flavor and better moisture content.

2. How do I know when the cake is done baking?

Test the cake by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), it’s done.

3. Can I use store-bought applesauce instead of homemade?

Yes, store-bought unsweetened applesauce works just fine in this recipe.

4. Can I use butter instead of applesauce?

Yes, you can substitute applesauce with butter if you'd prefer, but it will affect the cake's texture and moisture.

5. How do I prevent the zucchini from making the cake soggy?

Be sure to squeeze out excess moisture from the zucchini before adding it to the batter.

6. Can I add nuts to this cake?

Absolutely! Walnuts or pecans would add a nice crunch and flavor to the cake.

7. How do I make the glaze thicker?

If you want a thicker glaze, reduce the amount of corn syrup or add extra chocolate chips.

8. Can I make this cake in advance?

Yes, this cake keeps well for a few days and can even be made ahead of time for parties or gatherings.

9. Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2-3 months. Thaw overnight in the fridge before serving.

10. Can I make this cake without the glaze?

Yes, the cake is still delicious without the chocolate glaze, though the glaze adds a wonderful extra layer of flavor.

Conclusion

This Chocolate Zucchini Cake is the perfect combination of indulgent chocolate and healthy vegetable goodness. Whether you enjoy it for a quick snack or serve it as a dessert at your next gathering, this cake is sure to impress. With its moist texture, rich chocolate flavor, and delightful glaze, it’s a recipe you’ll want to make again and again!

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Chocolate Zucchini Cake

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A moist and indulgent chocolate cake made with zucchini, topped with a rich chocolate glaze. This dessert combines the sweetness of chocolate with the subtle freshness of zucchini, making it perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)

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 semisweet chocolate chips (for glaze)

3 tablespoons butter (for glaze)

1 tablespoon light corn syrup (for glaze)

¼ teaspoon vanilla extract (for glaze)

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Instructions

1. Preheat the oven to 350°F. 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 with a towel to release some of the moisture (you don’t want it completely dry).
3. In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract.
4. In a separate bowl, whisk the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture for later.
5. Gradually stir the flour mixture into the wet mixture until just combined.
6. Toss the chocolate chips with the reserved flour mixture, then fold them and the grated zucchini into the batter until fully combined.
7. Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until an inserted toothpick comes out with a few moist crumbs.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.
9. For the glaze, combine the butter, chocolate chips, and corn syrup in a microwave-safe dish. Microwave in 30-second intervals at 50% power, stirring in between, until everything is melted and smooth.
10. Stir in the vanilla extract, then drizzle the glaze over the cooled cake.

Notes

• If you prefer cupcakes, use parchment cups and bake for about 20 minutes.
• For a sheet cake, use a 9x13-inch pan and bake for 30 to 40 minutes at 350°F.
• For a vegan version, substitute eggs with flax eggs and use dairy-free butter and chocolate chips.
• For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 28g
• Sodium: 130mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg