Welcome to the world of indulgence, where rich chocolate meets the wholesome goodness of zucchini. Today, we are diving into a delectable recipe that’s sure to impress your friends and family: Chocolate Zucchini Cake. This moist and flavorful dessert offers a unique twist on traditional chocolate cakes, incorporating a surprising, healthful ingredient that adds moisture and a touch of green to every slice. Whether you’re a seasoned baker or a kitchen novice, this recipe is perfect for you.
| Servings | Cooking Time | CALORIES |
| 12 | 1hr 5mins | 295 per serving |
Chocolate Zucchini Cake
This recipe is for anyone who enjoys the delightful combination of chocolate and moist, flavorful cake. If you’re a parent looking for a sneaky way to incorporate veggies into your children’s diet, this cake is a winner. It’s also great for those looking to impress their guests at a dinner party or simply enjoy a sweet treat with a hint of guilt-free pleasure.
Why It’s Great
What makes this Chocolate Zucchini Cake great is its versatility. It’s an ideal choice for various occasions, whether you’re celebrating a birthday, hosting a brunch, or just satisfying your chocolate cravings. Plus, it’s an excellent way to use up excess zucchini from your garden during the summer months. This cake is moist, chocolatey, and surprisingly easy to make.
Ingredients
Before we dive into the step-by-step instructions, let’s take a look at the ingredients you’ll need to whip up this delightful Chocolate Zucchini Cake.
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Kitchen Equipment:
- 2 round cake pans (9-inch diameter)
- Parchment paper
- Mixing bowls
- Electric mixer
- Grater
- Cooling rack
Directions:
Now, let’s get into the nitty-gritty of creating this mouthwatering Chocolate Zucchini Cake. This recipe uses two 9-inch round cake pans.
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of your cake pans and line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
Cream the Butter and Sugars
- In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla
- Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
Incorporate Zucchini and Oil
- Stir in the grated zucchini and vegetable oil until the mixture is well blended.
Alternate Dry Ingredients and Buttermilk
- Gradually add the dry mixture to the zucchini mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Fold in Chocolate Chips
- Gently fold the semi-sweet chocolate chips into the cake batter.
Bake
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Frosting
Prepare Chocolate Frosting
- In a mixing bowl, sift the cocoa powder to remove any lumps.
- Cream the softened butter with the cocoa powder.
Add Sugar and Vanilla
- Gradually add the powdered sugar and vanilla extract to the mixture.
- Add milk as needed to reach your desired consistency.
Frost the Cake
- Once the cakes are completely cooled, spread a layer of frosting on top of one of the cakes.
- Place the second cake on top and frost the top and sides of the entire cake.
Serving and Storing
This Chocolate Zucchini Cake is best served fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. It will stay moist and delicious for up to 3-4 days.
Food and Drink Pairings
Pair this cake with a scoop of vanilla ice cream for an extra treat. It also goes wonderfully with a cup of hot coffee or a glass of cold milk.
Conclusion
In conclusion, Chocolate Zucchini Cake is a delightful twist on the classic chocolate cake, making it a perfect choice for those who crave a bit of indulgence with a hidden touch of vegetables. With its rich flavor and moist texture, this cake is bound to impress your loved ones.
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Now, go ahead and enjoy your homemade Chocolate Zucchini Cake. Happy baking!
MORE RECIPES
Easy Chocolate Zucchini Cake
Equipment
- 2 round cake pans (9-inch diameter)
- Parchment paper
- Mixing bowls
- Electric mixer
- Grater
- Cooling rack
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of your cake pans and line the bottoms with parchment paper for easy removal.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
- Stir in the grated zucchini and vegetable oil until the mixture is well blended.
- Gradually add the dry mixture to the zucchini mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the semi-sweet chocolate chips into the cake batter.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a mixing bowl, sift the cocoa powder to remove any lumps.
- Cream the softened butter with the cocoa powder.
- Gradually add the powdered sugar and vanilla extract to the mixture.
- Add milk as needed to reach your desired consistency.
- Once the cakes are completely cooled, spread a layer of frosting on the top of one of the cakes.
- Place the second cake on top and frost the top and sides of the entire cake.
Notes
FAQs
Q1: Can I taste the zucchini on the cake?
A1: No, the zucchini adds moisture and a slight vegetable sweetness to the cake but doesn’t have a distinct taste.
Q2: Can I use whole wheat flour instead of all-purpose flour for a healthier option?
A2: Yes, you can substitute whole wheat flour for all-purpose flour for a healthier variation.
Q3: Can I freeze the cake for future use?
A3: Yes, you can freeze the cake layers without frosting for up to three months. Thaw and frost when ready to serve.
Q4: What can I use if I don’t have buttermilk?
A4: You can make buttermilk at home by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q5: Is there a gluten-free version of this recipe?
A5: Yes, you can use gluten-free flour to make this cake for a gluten-free option.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!