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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.

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)

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

Find it online: http://recipesbyjanet.com/chocolate-zucchini-cake/