Chocolate Lover’s Zucchini Cake Recipe

Introduction

This Chocolate Lover’s Zucchini Cake is a moist, rich dessert perfect for anyone who adores chocolate. The addition of zucchini keeps the cake tender and adds a subtle freshness, making it a delicious treat for any occasion.

Ingredients

• 2 cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ cup cocoa powder
• ½ cup milk
• 2 ¼ cups grated zucchini
• ½ cup melted butter (for frosting)
• ⅔ cup cocoa powder (for frosting)
• 3 cups powdered sugar (for frosting)
• ⅓ cup whole milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In one bowl, whisk together the flour, cocoa powder, baking powder, baking soda.
3. Step 3: In another bowl, mix the sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
4. Step 4: Gradually combine the wet mixture with the dry ingredients using a spatula until just mixed.
5. Step 5: Fold in the grated zucchini until evenly distributed throughout the batter.
6. Step 6: Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool completely before frosting it. To make the frosting, combine melted butter, cocoa powder, powdered sugar, whole milk, and vanilla extract until smooth. Spread over the cooled cake.

Tips & Variations

• For extra moisture, you can add a handful of mini chocolate chips to the batter before baking.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt to balance the flavors.
• Make sure to squeeze excess moisture from the grated zucchini to prevent the cake from becoming too wet.

Storage

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Before serving, bring refrigerated cake to room temperature or warm slightly for the best texture. The unfrosted cake can be wrapped tightly and frozen for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of vegetable oil?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil for a similar texture and moisture level.

Do I have to peel the zucchini before grating?

No, there’s no need to peel the zucchini. The skin adds nutrients and a bit of color to the cake. Just make sure to grate and squeeze out excess moisture well.

Chocolate Lover’s Zucchini Cake Recipe

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★★★★★

4.7 from 53 reviews

This Chocolate Lover’s Zucchini Cake is a moist and rich dessert that combines the goodness of grated zucchini with deep chocolate flavors. Perfect for chocolate enthusiasts looking for a delicious way to sneak in some veggies, this cake is topped with a luscious homemade chocolate frosting, making it an indulgent treat suitable for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ cup cocoa powder
• ½ cup milk
• 2 ¼ cups grated zucchini

Frosting

• ½ cup melted butter
• ⅔ cup cocoa powder
• 3 cups powdered sugar
• ⅓ cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent the cake from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon (if using), and salt until they are well combined.
3. Combine wet ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth and homogenous.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined to avoid overmixing.
5. Add zucchini: Fold in the grated zucchini carefully, ensuring it is evenly distributed throughout the batter.
6. Bake the cake: Pour the batter into the greased baking pan and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting, ensuring the frosting does not melt.
8. Prepare frosting: In a bowl, combine the melted butter, cocoa powder, powdered sugar, whole milk, and vanilla extract. Mix until smooth and spreadable.
9. Frost the cake: Once the cake has cooled, evenly spread the chocolate frosting over the top of the cake. Slice and serve.

Notes

• Be sure to squeeze excess moisture from the grated zucchini to prevent the cake from becoming too wet.
• You can substitute vegetable oil with canola or light olive oil if preferred.
• This cake keeps well covered at room temperature for up to 3 days or can be refrigerated for a week.
• For added texture, consider folding in chocolate chips along with the zucchini.
• If you want a less sweet frosting, reduce the powdered sugar slightly and add more cocoa powder.

Keywords: Chocolate zucchini cake, chocolate cake with vegetables, moist chocolate cake, chocolate frosting, healthy chocolate dessert