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Easy Chocolate Zucchini Cake Recipe

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★★★★★

4.5 from 93 reviews

This Easy Chocolate Zucchini Cake combines the moistness of shredded zucchini with rich cocoa and semisweet chocolate chips for a delicious, moist, and slightly fudgy dessert. It’s easy to prepare and topped with a simple milk-and-powdered-sugar glaze that adds just the right sweetness without overpowering the chocolate flavor.

Ingredients

Scale

Cake:

  • 1 cup plus 2 tablespoons (143 grams) all-purpose flour
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 1 cup (200 grams) light brown sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1/4 cup fresh vegetable oil
  • 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (136 grams) shredded zucchini (from about 1 medium zucchini, moisture squeezed out)
  • 1 cup (170 grams) semisweet chocolate chips

Frosting:

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 1 tablespoon milk

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch metal baking pan with parchment paper and spray with nonstick cooking spray to ensure easy cake removal.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, light brown sugar, fine sea salt, and baking soda until thoroughly mixed.
  3. Mix wet ingredients: In a separate small bowl, whisk melted unsalted butter, vegetable oil, full-fat sour cream (or plain whole milk yogurt), eggs, egg yolk, and vanilla extract until fully combined.
  4. Incorporate wet into dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until a few flour streaks remain; do not overmix. Ensure the shredded zucchini has excess moisture squeezed out, then fold it and the semisweet chocolate chips into the batter just until combined.
  5. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Expect a slightly sunken center due to the cake’s moist richness.
  6. Cool the cake: Remove the cake from the oven and let it cool completely in the pan before glazing.
  7. Prepare frosting: In a medium bowl, stir together sifted powdered sugar and milk using a fork until the glaze is smooth, thick, but still pourable.
  8. Glaze the cake: Drizzle the prepared glaze evenly over the cooled cake surface. Allow the frosting to set before slicing and serving.
  9. Storage: Store the cake in an airtight container at room temperature for up to 4 days to maintain freshness and moistness.

Notes

  • To avoid a gummy cake texture, be sure to squeeze out as much moisture as possible from the shredded zucchini before adding it to the batter.
  • Using full-fat sour cream or plain whole milk yogurt adds moisture and richness to the cake.
  • If you prefer, the frosting can be adjusted by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
  • Ensure eggs and sour cream/yogurt are at room temperature to help the batter blend smoothly and rise evenly.
  • Line the baking pan with parchment paper beyond the edges for easy removal of the cake.

Keywords: chocolate zucchini cake, moist chocolate cake, easy chocolate cake, zucchini dessert, chocolate dessert, quick cake recipe

Find it online: https://kitchenbyclara.com/easy-chocolate-zucchini-cake-recipe/