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Zucchini and chocolate go together? Our moist zucchini chocolate cake will definitely show you what a great combination this unlikely pair makes.
Like our delicious zucchini fritters, our zucchini chocolate cake is a great way of using any overgrown or large zucchini you may have in your garden.
We topped this cake with a rich chocolate ganache to make it even more delicious. If you want to keep it simple, dust the cake with powdered sugar instead.
More cake recipes you might like: Authentic German Apple Cake, a delicious Feijoa Crumble Cake, or The Best Baked Cheesecake ever.
Tips On How To Make Our Moist Zucchini Chocolate Cake
- Use a non-stick 9″ springform pan for the cake. That way, you can easily remove the cake from the cake pan for a nice presentation.
- For my cake recipe, I combine the dry ingredients in one bowl and the wet ingredients in a separate bowl. Usually, I am a ‘one-bowl does the trick’ person. But with our moist chocolate zucchini cake, you want to avoid overmixing the batter.
- For this zucchini chocolate cake recipe, I have used raw sugar, but you can also use brown or white sugar. Of course, the taste will vary slightly. Just use, what you have got available in your pantry.
- Adding the baking soda is important because it gives our moist zucchini chocolate cake a lighter texture. As you can see in the recipe card, I dissolve the baking soda in milk first. That way, the baking soda will mix better with the zucchini chocolate cake batter.
- You can make the chocolate ganache in advance. Stored in a covered container, it will keep well in the fridge for a few days. Here is a quick video on how to make the ganache.
Recipe For The Zucchini Chocolate Cake
I hope you will try this easy and delicious chocolate zucchini cake recipe. By the way, it is a great way of hiding vegetables in something delicious, particularly for those with picky eaters at home.
Best of all, no one will even notice that there is zucchini in this amazingly moist chocolate cake.
Here is another amazing zucchini recipe for you to try: Tasty Zucchini Fritters With Feta Cheese And Spinach.
So let me know in the comments below, how you liked the cake. Also, feel free to ask any questions you might have. I’d love to hear from you.
Please note, that the recipe card contains affiliate links leading to Amazon.
But enough said, let’s put on your apron and start baking.
Super Moist Zucchini Chocolate with a Chocolate Ganache
Equipment
- 1 small saucepan to melt the butter and to make the ganache
- 1 grater
- 1 spatula
Ingredients
Zucchini Chocolate Cake
- 1 medium-sized zucchini should yield 2 cups of grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 2 eggs
- 125 grams (4,4 oz) butter
- 1 tsp vanilla extract
- 1 cup raw sugar you can also use white or brown sugar
- 1/4 cup milk
- 1 tsp baking soda
Chocolate Ganache
- 1 cup heavy cream
- 1 cup good quality dark chocolate
Instructions
Zucchini Chocolate Cake
- In a bowl, we mix the dry ingredients first: Add the baking powder to the flour and mix. Then, sieve the cocoa into the flour and mix until well combined. By the way, I add the sugar to the wet ingredients, just in case you are wondering.2 cups all-purpose flour, 1 tsp baking powder, 1/4 cup cocoa powder
- Melt the butter in a saucepan. Once it is melted, add the butter to another bowl.125 grams (4,4 oz) butter
- Stir in the sugar until well combined. Now add the eggs and vanilla extract and mix in.2 eggs, 1 cup raw sugar, 1 tsp vanilla extract
- In a cup, mix the milk with the baking soda and pour the mix into the bowl with the wet ingredients.1/4 cup milk, 1 tsp baking soda
- Now add the dry ingredients to the wet ingredients and fold in. Do not over mix.
- Lastly, grate the zucchini and add it to the cake batter until well combined.1 medium-sized zucchini
- Grease the cake pan and fill in the batter.
- Preheat the oven to 350 Degrees Fahrenheit/180 Degrees Celcius.
- Bake for around 30 minutes. Check with a skewer if the cake is cooked through.
- Let the cake cool down completely before adding the ganache. If you don't want to top with ganache, sieve over some icing sugar. Enjoy!
Chocolate Ganache
- Heat the cream in a small saucepan, It is hot enough when you see small bubbles on the side of the saucepan. Note: Don't bring it up to a boil.1 cup heavy cream
- Transfer the cream to a bowl and add the chocolate pieces. Let them sit in there for around 2 minutes.1 cup good quality dark chocolate
- Then stir the mix with a spatula until well combined.
- Cover the bowl with glad wrap and let it cool down completely in the fridge.
- To thicken the ganache, stir it with a spatula until you reach the required consistency. Note: Try not to overmix it. It is easily done, trust me.
- Finally, spread the zucchini cake with the ganache and enjoy! It is delicious.
Video
Notes
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