Chocolate Zucchini Cake – Sugar Spun Run

This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll by no means style the zucchini (severely!). I high mine with an indulgent chocolate cream cheese frosting that’s easy and not-too-sweet. Recipe features a how-to video!

Unimaginable Chocolate Zucchini Cake

“Your chocolate zucchini cake wants tweaking.” My mother mentioned to me, scraping the previous few fudgy crumbs from her plate onto her fork.

“What? What’s flawed with it!?” All of my different taste-testers had raved about this recipe and I’d already marked it down as being perfected. I used to be in love with the wealthy fudginess, the deep, decadent chocolate style and completely balanced moisture, the ✨completely✨ complementary chocolate cream cheese frosting, and truthfully I used to be simply surprised that she wasn’t.

“Oh, it’s scrumptious, it’s so good.” She minimize one other slice. “However I can’t style the zucchini at all. Not even just a little bit.” A wave of aid washed over me instantly.

Whereas my mom may disagree, you’re not supposed to style the zucchini in a zucchini dessert (or zucchini bread for that matter)! No, its goal is to impart moisture, create a stunning texture, dissipate a surplus of (sometimes ridiculously giant and prolific) backyard squash, and, positive, even to sneak a wholesome element to an in any other case indulgent deal with. This recipe ticks all of the bins and I’d be mendacity if I mentioned I wasn’t patting myself on the again after attempting my first chunk.

Why you’ll adore it:

• Superb crumb: Moist, with out being moist or spongey (generally a difficult feat when including shredded veggies to cake). The crumb is deliriously chocolatey, tender, melt-in-your mouth and so gentle.
• Straightforward: No peeling the zucchini, no mixer wanted for the cake, and no stacking, layering, or fussy adorning required.
• Unimaginable chocolate taste: Blooming the cocoa by mixing it in steaming scorching water (or scorching espresso) intensifies the chocolate taste (so useful when making chocolate cake!).
• Excellent frosting: Up to now, each single one that has tried this cake has proceeded to rave concerning the frosting! It’s subtly tangy, clean and creamy. I initially thought of doing a easy ganache topping, however the chocolate cream cheese frosting enhances the zucchini a lot better.

I’m so pleased with how this cake turned out. It’s tailored from my chocolate zucchini muffins and double chocolate muffins, and the flavour is unbelievable. I promise nobody will know there’s zucchini inside (which is the entire level of the recipe–extra on this beneath!).

What You Want

There are fairly a couple of elements pictured beneath, however all however a couple of are pantry staples most bakers will have already got available. Let’s discuss a bit about a couple of of them.

• Zucchini. There isn’t any have to peel your zucchini earlier than shredding it–yay! Be sure you do blot it after shredding although–we wish to keep away from including an excessive amount of moisture to our cake.
• Bitter cream. A key supply of moisture, taste, and tenderness! Bitter cream is one in every of my favourite elements to bake with. Full-fat plain greek yogurt would additionally work simply wonderful right here.
• Cocoa powder. Keep on with pure cocoa powder right here, as dutch course of cocoa might trigger leavening points since we’re utilizing solely baking soda. If you wish to be taught extra concerning the science behind this, take a look at my posts on pure vs. dutch course of cocoa and baking powder vs. baking soda.
• Scorching water. Your water needs to be so scorching it’s steaming (or boiling!). That is important for blooming the cocoa powder and bringing out its taste, much like steeping tea or brewing espresso.
• Mini chocolate chips. A sprinkle of mini chocolate chips on high of the frosting provides a pleasant texture. You possibly can additionally throw some chocolate chips within the batter (as much as a cup), however there’s sufficient chocolate happening right here that it’s not actually needed.

SAM’S TIP: If you happen to’d actually wish to deepen the chocolate taste, add a pinch of instantaneous espresso or espresso to your cocoa powder and scorching water combination! This gained’t make your cake style like espresso, however it’s going to intensify the chocolate taste.

Bear in mind, that is simply an summary of the elements I used and why. For the total recipe please scroll all the way down to the underside of the publish!

Learn how to Make Chocolate Zucchini Cake

Prep the Zucchini

1. Shred the zucchini utilizing the shred blade of a meals processor, then (non-obligatory, see beneath) very briefly pulse to cut the shreds into extra manageable bits.
2. Blot the zucchini with paper towels to take away extra moisture. I do that step after measuring/weighing the zucchini. Whereas not all recipes require the zucchini to be blotted, I discover that not blotting it made this cake too moist.

SAM’S TIP: Whilst you might use a field grater, I personally like utilizing my meals processor to shred my zucchini. Very like the carrots in my carrot cake, I first use the shred blade, then change to a traditional blade to briefly pulse the zucchini into smaller bits. If you happen to do that too, watch out to not pulse an excessive amount of, or you possibly can make the zucchini watery. In fact, you possibly can additionally skip this further step and simply use the hand grater, simply word you’ll have extra discernible items of zucchini in your cake.

Make the Cake Batter

1. Whisk collectively all dry elements besides the cocoa powder, then put aside.
2. Add the cocoa powder to the extremely popular water and whisk till clean, then stir this combination into your melted butter.
3. Add the bitter cream, eggs, and vanilla to the butter combination and stir properly to mix.
4. Gently fold the dry elements into the moist elements till midway mixed, then add the zucchini. Fold within the zucchini till absolutely included.

5. Pour the batter right into a greased 9×13 pan and bake for 33-35 minutes at 350F.
6. Take a look at for doneness with a toothpick, then take away from the oven and let cool fully earlier than frosting.

Frosting

1. Put together the frosting and unfold it evenly over the cooled cake.
2. Prime with mini chocolate chips, if desired, then slice and revel in!

SAM’S TIP: Whereas you should use a mixer for the frosting, don’t use it for the cake batter! If you happen to do, you possibly can find yourself over-mixing the batter, which may result in a dense, rubbery cake.

Regularly Requested Questions

Would you wish to see some other zucchini recipes? I’ve obtained yet one more coming later this month that I’m very excited to share!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Discover over 500 of my baking movies for FREE on YouTube.