Chocolate Zucchini Cake is a moist, light cake that’s topped with a smooth whipped chocolate ganache! The cake batter has grated zucchini which gives the cake a great texture, along with chocolate chips for extra chocolate!
This zucchini cake is a delicious and healthy dessert that combines the rich flavor of chocolate with the nutritional benefits of zucchini. Zucchini chocolate cake is perfect for those who want to indulge in a sweet treat!
Taste & Texture of Chocolate Zucchini Cake
Chocolate zucchini cake is a delightful treat that combines the velvety, chocolatey flavor of cake with the subtle, earthy taste of zucchini. The texture of the cake is moist and tender, with a fluffy crumb that melts in your mouth.
Additionally, the cake is then topped with a creamy frosting that pairs perfectly with the chocolate and zucchini. Its unique taste and texture make it a favorite among chocolate lovers.
Why You’ll Love This Zucchini Cake Recipe
- Chocolatey: Who doesn’t love chocolate? The combination of chocolate and zucchini creates a rich and decadent flavor that will make you want to have another slice.
- Easy to Make: This recipe is simple and easy to follow. You don’t need any fancy equipment or ingredients to make it. All you need is a mixing bowl, a grater, and a baking pan.
- Kid-Friendly: Kids love chocolate, and they will love this cake too. The addition of zucchini makes it a sneaky way to get some vegetables into their diet.
Chocolate Zucchini Cake Ingredients
Flour: You need 1 ¾ cups of all purpose flour for the structural base of this cake.
Sugar: Add in 1 ¼ cups of granulated sugar for a perfectly sweet tasting dessert.
Cocoa powder: For a nice chocolatey flavor, use ⅔ cup of cocoa powder.
Baking powder: Help the cake rise and puff up as it bakes by adding 3 teaspoons of baking powder.
Salt: ½ teaspoon of salt will balance the many amazing flavors in this cake recipe.
Milk: Using 1 cup of milk in this batter will help achieve the cake texture we are aiming for.
Oil: Adding ½ cup of oil gives the cake the needed fats to stay moist while baking.
Vanilla extract: Enhance all the wonderful flavors by using 1 teaspoon of vanilla extract.
Eggs: To bind the ingredients together, you will need 2 eggs.
Water: Use 1 cup of boiling water in this batter to create a fluffy and light cake texture that is simply heavenly.
Zucchini: You will need 2 cups of grated zucchini for a healthy and delicious addition to this dessert.
Chocolate chips: For more amazing flavor add 1 cup of chocolate chips.
Whipped Chocolate ganache
Chocolate: Using 8 ounces of semi-sweet chocolate, finely chopped, will give the frosting incredible flavor.
Heavy cream: For a light and soft cake frosting, add 1 cup of heavy cream.
How to make Chocolate Zucchini Cake
Prep
To start, preheat the oven to 350°F/180°c. Then grease a 9 x 13 inch baking tin with non-stick cooking spray and set it aside.
Also, prepare the zucchini by shredding it with a cheese grater and squeeze out some of the extra liquid with a paper towel.
Batter
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder and salt, whisk well.
Then add the milk, oil and vanilla extract and whisk again until well combined.
After that, mix in the eggs, add the boiling water (microwave to heat quickly) and the grated zucchini, mix carefully until well combined.
Lastly, fold in the chocolate chips.
Note: The cake batter will be very thin, which is completely normal. The thin batter helps give the cake its soft, moist texture.
Bake
Proceed to pour the batter into the prepared baking tin, place in the preheated oven and bake for 25 minutes, or until cooked through. Allow the cake to cool completely in the tin.
Topping
To make the chocolate ganache, chop the chocolate into small chunks and place them in a glass mixing bowl and set aside. This step is important as the chocolate will melt easier when in pieces.
Then pour the heavy cream into a small saucepan, and bring to a simmer over a low heat.
Remove the cream from the heat and pour it over the chopped chocolate and let it sit for 2 minutes. Proceed to stir the chocolate until smooth and well combined. Allow the chocolate ganache to cool at room temperature for about 30 minutes.
Transfer the ganache to the bowl of a stand mixer, and beat with a wire whisk attachment for 4 minutes, or until pale in color and fluffy. The ganache can also be used without whipping. Simply spread over the cake once the ganache has cooled and thickened.
After that, spread the topping over the cooled cake. Slice, serve and enjoy!
Recipe Variations for Zucchini Cake
Vegan Alternatives: For those who prefer a vegan diet, the chocolate zucchini cake recipe can easily be adapted. Simply substitute the eggs with a flax or chia egg replacement, and replace the butter with coconut oil or a vegan butter substitute. Additionally, use a non-dairy milk such as almond or soy milk. The result will be a delicious vegan chocolate zucchini cake that is moist and flavorful.
Gluten-Free Options: For those with gluten sensitivities or celiac disease, the recipe can be made gluten-free. Use a gluten-free flour blend in place of all-purpose flour. Almond flour or coconut flour can also be used. Additionally, make sure to use gluten-free baking powder and baking soda. The resulting cake will be just as delicious and moist as the original recipe.
Add-Ins and Toppings: To add a little extra flavor and texture to the chocolate zucchini cake, there are a variety of add-ins and toppings to choose from. Chopped nuts, such as walnuts or pecans, can be added to the batter for a crunchy texture. For a fruity twist, add in some fresh berries or diced apples. To top off the cake, a dusting of powdered sugar for a simple and elegant look. The possibilities are endless!
Chocolate Zucchini Cake
Ingredients
Cake Batter
- 1 ¾ cups all purpose flour
- 1 ¼ cups granulated sugar
- ⅔ cup cocoa powder
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup oil
- 1 tsp vanilla extract
- 2 eggs
- 1 cup boiling water
- 2 cups zucchini grated
- 1 cup chocolate chips
Chocolate Ganache
- 8 oz. semi-sweet chocolate finely chopped
- 1 cup heavy cream
Instructions
- Prep: Preheat the oven to 350°F/180°c. Grease a 9 x 13 inch baking pan with non-stick cooking spray and set aside.
- Prepare the zucchini by shredding it with a cheese grater and squeeze out some of the extra liquid with a paper towel.
- Batter: Add the flour, sugar, cocoa powder, baking powder and salt to a large mixing bowl and whisk until well combined. Add the milk, oil and vanilla extract and whisk until well combined.
- Mix in the eggs, add the boiling water (microwave to heat quickly) and the grated zucchini, mix carefully until well combined. Lastly, fold in the chocolate chips.
- Bake: Pour the batter into the prepared baking tin, bake for 25 minutes, or until cooked through. Allow to cool completely in the tin.
- Frosting: Chop the chocolate into small chunks and place them in a glass mixing bowl and set aside. This step is important as the chocolate will melt easier when in pieces.
- Pour the heavy cream into a small saucepan, and bring to a simmer over a low heat.
- Remove the cream from the heat and pour it over the chopped chocolate and let it sit for 2 minutes. Proceed to stir the chocolate until smooth and well combined. Allow the chocolate ganache to cool at room temperature for about 30 minutes.
- Transfer the ganache to the bowl of a stand mixer, and beat with a wire whisk attachment for 4 minutes, or until pale in color and fluffy. The ganache can also be used without whipping. Simply spread over the cake once the ganache has cooled and thickened. After that, spread the topping over the cooled cake. Slice, serve and enjoy!
Notes
Nutrition
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Storage and Preservation for Chocolate Zucchini Cake
Chocolate zucchini cake can be stored in an airtight container at room temperature for up to 5 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months. It is important to let the cake cool completely before storing it to prevent condensation from forming and making the cake soggy.
Can chocolate zucchini cake be made with only three ingredients?
While it is possible to make a chocolate zucchini cake with only three ingredients, it may not yield the best results. The three ingredients would typically be cake mix, shredded zucchini, and chocolate chips. However, this recipe may not have the same depth of flavor or texture as a traditional chocolate zucchini cake recipe that includes additional ingredients such as eggs, oil, and leavening agents.
What are some healthy substitutions I can make in a traditional chocolate zucchini cake recipe?
To make a chocolate zucchini cake recipe healthier, some substitutions that can be made include using whole wheat flour instead of all-purpose flour, using applesauce or mashed bananas instead of oil, and reducing the amount of sugar. However, it is important to note that these substitutions may affect the texture and flavor of the cake.
How does adding zucchini affect the flavor and texture of a chocolate cake?
Adding zucchini to a chocolate cake recipe can add moisture and texture to the cake while also adding a subtle earthy flavor.
Try more incredible & sweet zucchini recipes here:
- Zucchini Cheddar Bread
- Apple Zucchini Bread
- Lemon Zucchini Muffins
- Easy Zucchini Cake
- Best Zucchini Bread Recipe
- Orange Zucchini Bread
- Pineapple Zucchini Bread
- Zucchini Cake with Brown Butter Frosting
- Lemon Zucchini Bread
- Zucchini Cookies
- Zucchini Banana Bread
Chocolate Zucchini Cake is a light, tender cake that is topped with an incredible whipped chocolate ganache that you’ve just GOT to try!
Terry says
Just curious as to why you list the yield as 18 pieces on the recipe card, yet every photo, including those of full pans, with the cake cut, all show 12 pieces? Like I said…just curious.
Thanks! Looks like a great recipe…my stomach agreed by growling when I got to the photos LOL
Jessica says
I find most people cut sheet cakes into smaller pieces, but yes, for the photos, we cut them larger.