Why You’ll Love This Recipe
If you’re a chocolate lover, this cake is a must-try! The rich cocoa flavor and semi-sweet chocolate chips make it a chocolate lover's dream. The zucchini, while not obvious in taste, keeps the cake incredibly moist and tender, ensuring every bite is soft and full of flavor. With the bonus of a chocolate glaze drizzled over the top, it's a luxurious dessert that will leave you coming back for more. Plus, it’s a great way to sneak some veggies into a sweet treat!
Ingredients
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2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
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7 tablespoons unsweetened cocoa powder
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2 tablespoons butter, softened
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3 eggs, room temperature
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2 cups granulated sugar
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1 ½ cups unsweetened applesauce
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1 tablespoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon (optional)
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1 cup semi-sweet mini chocolate chips
Chocolate Glaze:
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¾ cup semisweet chocolate chips
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3 tablespoons butter
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1 tablespoon light corn syrup
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¼ teaspoon vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F. Grease a 10-cup bundt pan generously and set it aside.
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Grate the zucchinis and place them on several layers of paper towels to absorb excess moisture. Press gently with a towel to release the moisture. You don’t need it to be completely dry, just slightly less wet. Aim for between 2 to 3 cups of grated zucchini.
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In a large mixing bowl, whisk together granulated sugar, eggs, applesauce, butter, and vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture and set it aside.
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Stir the flour mixture into the wet mixture, just until combined.
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Toss the chocolate chips with the reserved flour mixture, then fold them along with the grated zucchini into the batter. Mix just until everything is combined.
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Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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Let the cake cool for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.
For the Chocolate Glaze:
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Combine the butter, chocolate chips, and corn syrup in a microwave-safe dish (like a Pyrex measuring cup).
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Heat in the microwave in 30-second intervals at 50% power, stirring in between, until everything is melted and smooth.
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Stir in the vanilla extract and drizzle the glaze over the cooled cake.
Enjoy your moist, rich Chocolate Zucchini Cake!
Servings and Timing
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Servings: 16
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Prep Time: 15 minutes
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Cook Time: 55 minutes
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Total Time: 1 hour 10 minutes
Variations
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Add Nuts: Try adding walnuts or pecans for a crunchy texture and extra flavor.
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Different Glaze: For a lighter version, drizzle a simple powdered sugar glaze instead of a chocolate one.
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Spices: If you like a spiced cake, add a teaspoon of ground nutmeg along with the cinnamon for added depth.
Storage/Reheating
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Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.
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Reheating: For a warm treat, slice and microwave individual pieces for 10-15 seconds, or warm the entire cake in the oven at 300°F for about 10 minutes.
FAQs
Can I use frozen zucchini for this cake?
Yes, you can! Just make sure to thaw and squeeze out excess moisture before using it in the recipe.
Is it necessary to add chocolate chips?
While the chocolate chips add extra flavor and texture, you can leave them out if you prefer a more subtle chocolate cake.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is a 1:1 substitute for regular flour.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the sugar by ¼ to ½ cup, depending on your taste.
Can I use a different type of oil instead of butter?
Yes, you can substitute the butter with an equal amount of vegetable oil or coconut oil for a slightly different flavor.
Can I make this cake in a different pan?
Yes, you can make this cake in a 9x13-inch baking pan instead of a bundt pan. Just adjust the baking time to 40-45 minutes.
Is this cake suitable for vegetarians?
Yes, this cake is suitable for vegetarians as it contains no meat or animal-based products, aside from the eggs and butter.
Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days and actually improves in flavor after a day or two. You can bake it a day ahead of your event or meal.
What if my cake is too moist?
If your cake is too moist, it may be due to excess moisture in the zucchini. Make sure to properly press out the moisture before adding it to the batter.
Can I use a different fruit in this cake?
While zucchini works perfectly in this recipe, you can try replacing it with mashed bananas or applesauce for a different flavor profile.
Conclusion
This Chocolate Zucchini Cake is a rich and moist dessert that's easy to make and hard to resist. The addition of zucchini makes it incredibly tender, and the chocolate glaze takes it to the next level of indulgence. Whether you’re a chocolate fan or just looking for a creative way to enjoy zucchini, this cake is sure to impress!
Savory Chocolate Zucchini Cake
This Chocolate Zucchini Cake is a delightful treat for chocolate lovers! It's a beautifully moist cake that’s decadent and rich, with the perfect balance of sweetness and chocolatey goodness. The zucchini adds a subtle touch of moisture without compromising the flavor, making it a perfect dessert to indulge in any time of the year.
- 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 the glaze)
3 tablespoons butter (for the glaze)
1 tablespoon light corn syrup
¼ teaspoon vanilla extract (for the glaze)
Instructions
- Preheat the oven to 350°F. Grease a 10-cup bundt pan generously and set it aside.
- Grate the zucchinis and place them on several layers of paper towels to absorb excess moisture. Press gently with a towel to release the moisture. You don’t need it to be completely dry, just slightly less wet. Aim for between 2 to 3 cups of grated zucchini.
- In a large mixing bowl, whisk together granulated sugar, eggs, applesauce, butter, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture and set it aside.
- Stir the flour mixture into the wet mixture, just until combined.
- Toss the chocolate chips with the reserved flour mixture, then fold them along with the grated zucchini into the batter. Mix just until everything is combined.
- Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.
- For the Chocolate Glaze: Combine the butter, chocolate chips, and corn syrup in a microwave-safe dish (like a Pyrex measuring cup). Heat in the microwave in 30-second intervals at 50% power, stirring in between, until everything is melted and smooth.
- Stir in the vanilla extract and drizzle the glaze over the cooled cake.
- Enjoy your moist, rich Chocolate Zucchini Cake!
Notes
- Add Nuts: Try adding walnuts or pecans for a crunchy texture and extra flavor.
- Different Glaze: For a lighter version, drizzle a simple powdered sugar glaze instead of a chocolate one.
- Spices: If you like a spiced cake, add a teaspoon of ground nutmeg along with the cinnamon for added depth.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.
- Reheating: For a warm treat, slice and microwave individual pieces for 10-15 seconds, or warm the entire cake in the oven at 300°F for about 10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 28g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
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