The Best Chocolate Zucchini Cake
User Reviews
4.6
The Best Chocolate Zucchini Cake
Description
This Chocolate Zucchini Cake combines eggs, vanilla, sugar, buttermilk, and melted coconut oil with finely shredded zucchini to create a moist batter. Using natural unsweetened cocoa powder brings chocolate depth. Flours, baking soda, powder, and salt complete the dry mix. The batter is gently mixed to avoid overworking and baked in a greased 9x13-inch pan at 350°F for 25-35 minutes until a toothpick indicates doneness.
The zucchini remains undrained, contributing to moisture while maintaining the cake's soft crumb and tender texture. The cake can be served simply on its own or enhanced with chocolate frosting or whipped chocolate cream for added richness.
It's suitable as a dessert or snack, with options to bake in a bundt pan for a different shape and split-second baking time adjustments accordingly. Buttermilk can be substituted with various alternatives for convenience.
Care should be taken if using previously frozen shredded zucchini to drain excess moisture slightly. The frosting and whipped cream options provide contrasting creamy textures and flavors, complementing the subtle chocolate and moist zucchini base.
Ingredients
- 3 egg large
- 1 tablespoon vanilla extract
- 1 ½ cups granulated sugar
- ¾ cup buttermilk see note
- ½ cup coconut oil avocado oil, canola oil or vegetable oil, melted
- 2 cups zucchini finely shredded
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder natural, unsweetened
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
- In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
- Stir in the shredded zucchini.
- Add the flour, cocoa powder, salt, soda and baking powder.
- Stir until just combined and no dry streaks remain.
- Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
- Let cool completely.
- Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.
Notes
- Do not squeeze excess moisture from fresh zucchini; if using previously frozen zucchini, drain it slightly before use.
- This cake is enjoyable plain or topped with chocolate frosting or lightly sweetened chocolate whipped cream.
- To make the whipped cream topping, whip heavy cream with powdered sugar, cocoa powder, and vanilla until thick.
- For bundt pan baking, extend baking time to about 45-50 minutes and adjust accordingly.
- If buttermilk is unavailable, use suitable substitutes as noted in the original guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch cake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
