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The Best Chocolate Zucchini Cake Recipe

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4.1 from 2 reviews

This Best Chocolate Zucchini Cake is a moist and rich dessert that combines the subtle freshness of shredded zucchini with deep chocolate flavors. Perfectly balanced with a hint of vanilla and buttermilk, this cake is a delicious way to sneak veggies into a sweet treat. It’s simple to prepare, baked in one pan, and ideal for sharing at gatherings or enjoying as an everyday indulgence.

  • Total Time: 40 minutes
  • Yield: 15 servings

Ingredients

Wet Ingredients

  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 3/4 cup buttermilk
  • 1/2 cup melted coconut oil (can substitute avocado oil, canola oil or vegetable oil)
  • 2 cups finely shredded zucchini

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup natural, unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch metal or aluminum baking pan with cooking spray to prevent sticking, then set it aside.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, vanilla extract, granulated sugar, buttermilk, and melted coconut oil until smooth and well combined.
  3. Add zucchini: Stir in the finely shredded zucchini into the wet mixture, ensuring an even distribution throughout the batter.
  4. Combine dry ingredients: In a separate bowl, mix the all-purpose flour, unsweetened cocoa powder, salt, baking soda, and baking powder.
  5. Mix batter: Gradually add the dry ingredients to the wet mixture, stirring just until there are no visible dry streaks and everything is thoroughly combined. Avoid overmixing to maintain a tender crumb.
  6. Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  7. Cool: Allow the cake to cool completely in the pan on a wire rack to set the texture and make cutting easier.
  8. Serve: Serve slices of the cake plain, with a dollop of lightly sweetened chocolate whipped cream, or spread with chocolate frosting. Cut into squares and enjoy.

Notes

  • For a dairy-free option, use coconut milk in place of buttermilk and a non-dairy whipped topping.
  • Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • You can freeze the cake tightly wrapped for up to 3 months; thaw before serving.
  • Finely shredding the zucchini and gently squeezing out excess moisture helps prevent a soggy cake.
  • Using a metal or aluminum pan helps achieve even baking and browning.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/the-best-chocolate-zucchini-cake-recipe/