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Savory Chocolate Zucchini Cake

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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.

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

  1. Preheat the oven to 350°F. Grease a 10-cup bundt pan generously and set it aside.
  2. 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.
  3. In a large mixing bowl, whisk together granulated sugar, eggs, applesauce, butter, and vanilla extract.
  4. 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.
  5. Stir the flour mixture into the wet mixture, just until combined.
  6. 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.
  7. 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.
  8. Let the cake cool for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.
  9. 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.
  10. Stir in the vanilla extract and drizzle the glaze over the cooled cake.
  11. 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

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