Chocolate Zucchini Cake

5 from 2 ratings

Chocolate Zucchini Cake combines deep, double chocolate flavor with a subtle touch of zucchini throughout. Did you know that zucchini makes this recipe extra moist? Each bite is indulgent, soft and tender!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

¾ cup unsalted butter softened but still cool to the touch
½ cup sugar
1 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
3 ½ oz dark chocolate 60-75%, melted
1 ½ cups all purpose flour
¼ cup cocoa powder
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup sour cream
¼ cup heavy cream
1 ½ cups grated zucchini
cocoa powder for coating pan and dusting cake (optional)

Chocolate Fudge Glaze

US Customary - Metric

Instructions

Make cake batter:

Preheat the oven to 325°F (convection or standard) and prepare your pan. Spray it with cooking spray and then dust it with cocoa powder, tapping the cocoa powder around until every inch is covered.
In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, and salt. In a different bowl, whisk together sour cream and heavy cream. Set aside.
In the large bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until slightly lightened.
Beat in the eggs one at a time, scraping down the sides of the bowl as you go. Add the vanilla extract in with the last egg.
Add all the chocolate and beat well to incorporate.
Switch the mixer to low, and alternately add the flour mixture and sour cream mixture. Mix until it is barely combined before the next addition. Remove bowl from stand mixer and fold in the zucchini just until distributed.

Bake:

Pour into the prepared pan. Bake in a preheated oven until a cake tester or toothpick comes out with a few clinging crumbs. Mine took 45 minutes.
Let the cake cool for 20 minutes in the pan. Then loosen the edges with a paring knife and turn it out onto a wire rack. Allow the cake to cool completely.
Once the cake is cooled, dust with cocoa powder or drizzle a glaze over the top. I recommend my chocolate fudge glaze or a chocolate sauce! After the glaze has set, slice and enjoy!

Video

Notes

Yield - This recipe is for a 10 cup bundt pan. You can 1.5x it for a large bundt pan.

Technique - Do not drain your zucchini! Its moisture in this recipe is beneficial and makes a tender cake.

Variations - Drown the cake in chocolate fudge glaze, my professional chocolate ganache, or even some chocolate buttercream frosting!

Storage - Well-wrapped, zucchini cake will keep 5 days at room temperature, two weeks refrigerated, or 3 months frozen.

Nutrition