Have you ever wondered if zucchini can make its way into a dessert without feeling like a sneaky health move? I promise, this Chocolate Zucchini Cake isn’t one of those “It tastes like cake” moments, it’s the real deal! Moist, rich, and perfectly chocolatey, this cake uses the humble zucchini in a way that’s not only delicious but totally sneaky.
It’s one of those zucchini desserts that might even surprise the skeptics in your family!
If zucchini cakes are your thing, get ready for something special. The zucchini brings an unexpected moisture and lightness to the cake, making every bite feel indulgent without being overly sweet.
Why You’ll Love This Chocolate Zucchini Cake
We’re talking a decadent, deep chocolate flavor here. No overly sweet, fake-tasting stuff. Just pure, rich chocolate that satisfies even the most serious chocolate cravings.
You know I’m all about keeping things simple. This cake is just as effortless to whip up as it is irresistible to eat. Less time cleaning, more time enjoying!
Perfect for picky eaters (or those who may be skeptical about veggies in dessert). They’ll have no clue zucchini is even in there. It’s our little secret!
The Main Ingredients
- Zucchini – The surprise ingredient that keeps the cake super moist and adds a sneaky veggie boost. No one will even know it’s there!
- Cocoa Powder – This gives the cake that deep, rich chocolate flavor that makes every bite extra indulgent.
- Brown Sugar – Adds sweetness with a touch of caramel-like flavor, making the cake moist and deliciously rich.
- Baking Soda – The leavening hero that helps the cake rise and keeps it light and fluffy.
- Eggs – They hold everything together, adding richness and helping create that perfect texture.
- Applesauce – Ensures a delicately moist crumb without relying heavily on butter. Plus, it adds a little natural sweetness!
- Vanilla Extract – A splash of vanilla balances out the flavors, making the cake feel warm and cozy.
- Espresso Powder – A tiny pinch deepens the chocolate flavor, making it taste even more indulgent without tasting like coffee.
How to Make Chocolate Zucchini Cake
Prep that zucchini
Take your zucchini, grate it whole, peeling is unnecessary! Lay it out on a dish towel or paper towels, and sprinkle a tiny bit of salt over it.
Let it sit for about 20 minutes to release the moisture (trust me, we don’t need all that extra water in the cake).
After that, give it a good squeeze to wring out as much water as you can. Put it aside and let it become part of the cake magic!
Preheat and prep your baking dish
Heat the oven to 350°F (175°C) and ready your 9×9-inch baking dish.
I always line it with parchment paper for an easy cleanup and to make sure the cake comes out like a dream.
Whisk together your dry ingredients
Blend the flour, cornstarch, cocoa, baking soda, baking powder, espresso powder, and a touch of salt in a big bowl. Mix it all together so everything’s well-combined.
Add the wet ingredients (and the zucchini)
Now, let’s bring in the wet ingredients! Incorporate the eggs, applesauce, and vanilla extract into the dry mixture.
Don’t forget the zucchini! Combine everything thoroughly until the texture is smooth and cohesive. The batter will be thick, kind of like brownie batter, and that’s the texture we’re going for.
Time to bake
Pour that thick, fudgy batter into your prepared baking dish and smooth it out evenly. Slide it into the oven and let it bake for 30 minutes, achieving a perfect rise.
How do you know when it’s done? Simply insert a toothpick into the center; if it comes out clean, it’s time for cake magic.
Allow the cake to cool fully on a wire rack after removing it from the oven. I know, it’s hard to wait, but the frosting will be totally worth it!
Make that easy chocolate frosting
While the cake cools, let’s make that simple, dreamy frosting. Gently melt the butter and stir through the cocoa until you reach a smooth, rich texture. Add the vanilla extract and powdered sugar, then slowly mix in the milk until the frosting is thick, smooth, and spreadable.
Thin frosting? Add a touch more sugar. Too thick? A splash of milk will do the trick. Get it just right for the ultimate chocolate topping.
Frost and enjoy the magic
Once your cake has cooled completely (patience, my friend!), slather on that frosting.
The cake will be rich, the frosting will be creamy, and before you know it, you’ll have the perfect chocolate zucchini cake ready to enjoy.
4 Tips to Make Your Chocolate Zucchini Cake Even Better
Use fresh zucchini – Fresh zucchini makes all the difference! Older zucchini might have a lot more water in it, which can affect the texture of your cake. Choose firm, fresh zucchini to ensure the best results.
Don’t skip the squeeze – After salting and resting the shredded zucchini, really squeeze out as much moisture as you can. Extra moisture can make your cake soggy, and we want that rich, fudgy texture, not a soggy mess!
Customize the frosting – If you’re feeling adventurous, why not experiment with different frostings? Try a cream cheese frosting for a hint of tang, or indulge in a peanut butter frosting for a decadent touch. Mix it up based on your mood or what you have on hand!
Chill the cake for extra fudginess – For an even fudgier texture, let your cake chill for a bit in the fridge after frosting. The flavors will set, and the texture will become even more decadent. It’s a great trick if you’re making it ahead for a special occasion!
How to Store Chocolate Zucchini Cake
For a moist cake and intact frosting, store it in an airtight container to prevent moisture loss.
Refrigerate for longer freshness. Because of the frosting, store the cake in the fridge if you’re planning to keep it for more than a couple of days. It’ll stay fresh for about 4-5 days.
FAQs
Why do people put zucchini in chocolate cake?
By adding zucchini, you get a moist, fudgy chocolate cake that retains its original flavor. It also helps cut down on added fats and sneaks in some veggies without anyone noticing.
Do you peel zucchini for chocolate cake?
No need to peel the zucchini! The skin is totally fine to leave on. It blends right into the cake, adding moisture without affecting the flavor or texture. Just make sure to shred it well, and you’re good to go!
Why does my zucchini cake deflate in the center?
A zucchini cake can sink in the middle if the batter is too heavy or the cake hasn’t cooked through all the way. This can happen when you overmix the batter or open the oven door too early.
Other Zucchini Recipes to Try
Moist & Fudgy Chocolate Zucchini Cake: A Must-Try Dessert
Ingredients
The Moist Cake
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ cup unsweetened cocoa powder
- 1 cup packed light brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- A small pinch of salt divided
- A small pinch of espresso powder
- 2 large eggs brought to room temperature
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1½ cups zucchini finely shredded and lightly packed
The Chocolate Frosting
- ¼ cup unsalted butter melted
- 3 tablespoons unsweetened cocoa powder
- 1½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons milk
Instructions
- Begin by grating the zucchini, no peeling necessary! Lay it on a dish towel or paper towels and sprinkle a pinch of salt.
- Let it rest for about 20 minutes to release excess moisture, then give it a good squeeze to remove as much water as possible. Set it aside.
- Set your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to ensure the cake comes out flawlessly and for simple cleanup.
- Whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, espresso powder, and a sprinkle of salt in a big bowl. Mix everything well to combine.
- Add the eggs, applesauce, and vanilla extract to the dry ingredients, then carefully incorporate the shredded zucchini. Mix until smooth. The batter should be thick, like brownie batter.
- Spoon the batter into the ready pan, making sure it’s leveled out nicely.
- Bake for 30 minutes. Test for doneness by inserting a toothpick into the center, if it comes out clean, it's good to go!
- While the cake cools, make the frosting. Heat the butter, then stir in the cocoa powder until smooth and velvety.
- Add the vanilla extract and powdered sugar, then mix in the milk until the frosting is thick, smooth, and spreadable. Tweak the consistency by adding milk to loosen or powdered sugar to firm it up.
- Once fully cooled, frost the cake generously with your favorite topping. The rich cake and creamy frosting will come together for the perfect treat. Enjoy!
Notes
- Add a few chocolate chips to the batter if you’re craving an even richer chocolate flavor.
- Don’t skip the resting time for the zucchini, it really helps with the moisture.
- For a fun twist, top the frosting with chopped nuts or a sprinkle of cinnamon for added texture.
