Chocolate Zucchini Cake
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Our Chocolate Zucchini Cake offers a rich, decadent chocolate flavor complemented by the natural sweetness and moisture from zucchini. Its texture is dense yet tender, with soft, melty pockets of chocolate chips that make each bite irresistibly smooth and indulgent.
There’s something irresistible about the combination of rich chocolate and moist zucchini in a bundt cake. While zucchini might seem like an unusual ingredient for a dessert, it adds an incredible moistness to the cake without compromising the sweet, chocolatey flavor we all love. Plus, it’s a great way to sneak in some veggies! Finished with a decadent chocolate ganache, this Chocolate Zucchini Cake is fancy enough to set out for guests or take to the next ladies’ brunch!
The secret to the cake’s dense, rich texture lies in the shredded zucchini, which melts into the batter during baking, leaving no trace of its presence except for the moisture it imparts. Paired with cocoa powder and chocolate chips, this cake becomes a chocolate lover’s dream. A hint of vanilla and a little coffee enhances the chocolate taking this cake over the top!
This cake is not only delicious but also easy to make! Simply mix the dry ingredients, fold in the wet ingredients and zucchini, and pour the batter into a bundt pan. After baking, the cake emerges with a beautifully sculpted shape, ready to impress. Whether you’re making it for a special occasion or just because, this Chocolate Zucchini Cake will quickly become a favorite go-to in your recipe folder!
What You’ll need to make Chocolate Zucchini Cake
Ingredients:
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all purpose flour
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unsweetened cocoa powder
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baking soda
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salt
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sugar
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zucchini
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vegetable oil
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vanilla extract
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water
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brewed coffee (cooled)
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semi sweet chocolate chips
For the Ganache:
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heavy cream
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semi sweet chocolate baking bar
How to Make Chocolate Zucchini Cake
Start by preheating your oven to 350 degrees. Then grease a 10-cup bundt pan with non-stick cooking spray. You’ll want to make sure you grease the pan really well and get inside all the groves so the cake will release well after the cake has baked. Set your prepared pan aside.
In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside while you are preparing the wet ingredients.
Grate the zucchini over the large holes of a box grater.
In another bowl, using a spatula, mix the sugar, zucchini, oil, vanilla, water, and coffee just until combined.
Add the dry mixture and chocolate chips into the wet mixture and stir just until combined.
Pour the Chocolate Zucchini Cake batter into the prepared bundt pan.
Bake for 40-45 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes and then invert the cake onto a cooling rack to finish cooling. When the Chocolate Zucchini Cake is completely cooled, you’ll be ready to prepare the chocolate ganache.
Chop up the chocolate bar (1 cup) and add it to a heat proof bowl. Set aside.
In a saucepan, over low/medium heat, warm the cream just until simmering. Remove from the heat and pour the hot cream over the chocolate.
Allow the bowl sit for two minutes before mixing. Stir the chocolate and cream together until combined and chocolate is entirely melted.
Allow the ganache to sit for 5-10 minutes, just until it starts to thicken. Spoon the ganache over the Chocolate Zucchini Cake.
Let the ganache set on the cake for 30 minutes before cutting and serving.
Slice and serve! Cover the cake in an airtight container and store in the refrigerator for up to 4 days.
Frequently Asked Questions
What is the purpose of the brewed coffee in the cake?
Coffee, enhances the flavor of chocolate. If you don’t have brewed coffee, you can use instant coffee or espresso. If you prefer not to use any of these, you can leave them out, but you will need to substitute water for the coffee. It will still taste good, but will just not have the same depth of chocolate taste.
What is the best way to chop chocolate bars?
Using any knife will do a fine job of chopping chocolate, but using a serrated knife will cut down on static that can be a little messy. I like using a bread knife best!
Can I use frozen zucchini in this recipe?
Yes, but you will want to thaw it first and give it a gentle squeeze through a clean dishtowel to remove some of the liquid.
Why does Chocolate Zucchini Cake need to be refrigerated?
This will keep the ganache from separating and to avoid spoiling. Make sure the container is airtight! You want to enjoy every bite of this dreamy cake!
More Decadent Chocolate Cake Recipes You’ll Love
Ingredients
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup shredded zucchini approx 2/3 of a large zucchini
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup water
- 1/2 cup brewed coffee
- 1 cup semi sweet chocolate chips
For Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet chocolate baking bar chopped
Instructions
- Preheat oven to 350 degrees. Grease a 10 cup bundt pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, salt. Set aside.
- In another bowl, using a spatula, mix the sugar, zucchini, oil, vanilla, water, and coffee just until combined. Add the wet mixture and chocolate chips into the dry mixture, stir just until combined.
- Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then invert the cake onto a rack to finish cooling.
- Once cooled, prepare the chocolate ganache. Chop up the chocolate (1 cup) and add it to a heat proof bowl. Set aside.
- In a saucepan, over low/medium heat, warm the cream just until simmering. Remove from the heat and pour the hot cream over the chocolate. Allow the bowl sit for two minutes before mixing. Stir the chocolate and cream together until combined and chocolate is entirely melted.
- Allow the ganache to sit for 5-10 minutes, just until it starts to thicken. Spoon the ganache over the cake. Set the ganache for 30 minutes before cutting and serving.
- Cover the cake in an airtight container and store in the refrigerator for up to 4 days.
