This Rich Chocolate Zucchini Cake is a decadent, moist dessert that perfectly blends rich cocoa flavor with the subtle sweetness and moisture of fresh grated zucchini. It’s considered one of the best chocolate zucchini cake recipes, offering a delightful way to enjoy a rich chocolate dessert while incorporating some veggie goodness.
The recipe is easy to follow, requiring no mixer, and results in a soft, fudgy cake that can be topped with chocolate or peanut butter frosting, or simply dusted with powdered sugar for a lighter touch.
Deliciously Moist Chocolate Zucchini Cake
This rich chocolate zucchini cake is a delightful treat that combines the richness of chocolate with the subtle sweetness of zucchini.
The moist texture of this cake makes it an irresistible dessert, perfect for any occasion.
With its fudgy consistency, it stands out as one of the best chocolate zucchini cake recipes available.
Key Ingredients for a Perfect Cake
To create this easy chocolate zucchini cake, you’ll need a few essential ingredients.
The combination of all-purpose flour and unsweetened cocoa powder provides the base, while shredded zucchini adds moisture and a hint of sweetness.
Other ingredients like eggs, sugar, and vegetable oil come together to create a tender and flavorful dessert.
Simple Steps to Bake Your Cake
Baking this decadent zucchini cake is straightforward and requires no mixer.
Start by preheating your oven and preparing your baking pan.
Mix the dry ingredients in one bowl and the wet ingredients in another, then combine them with the shredded zucchini for a smooth batter.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean.
The entire process takes about 60 minutes, making it a quick option for a rich chocolate dessert.
Frosting and Presentation
Once your cake is baked and cooled, the fun part begins—topping it!
You can choose to frost it with a glossy chocolate frosting or keep it simple with a dusting of powdered sugar.
Both options enhance the cake’s appearance and flavor, making it even more inviting.
Serving Suggestions
This moist chocolate zucchini cake is perfect for serving at gatherings or as a special treat at home.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
The combination of flavors and textures makes it a standout choice among zucchini dessert recipes.
Why You’ll Love This Cake
Not only does this rich chocolate zucchini cake taste amazing, but it also offers a unique way to incorporate vegetables into your dessert.
It’s a fantastic option for those looking to enjoy a decadent treat without sacrificing flavor.
Whether you’re baking for a special occasion or just craving something sweet, this chocolate zucchini bundt cake recipe is sure to impress.
Easy Chocolate Zucchini Cake Recipe
This moist chocolate zucchini cake features a combination of all-purpose flour, unsweetened cocoa powder, shredded zucchini, and other key ingredients that create a tender and fragrant dessert. The cake takes about 60 minutes from start to finish and serves 8 people.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- Optional: chocolate or peanut butter frosting for topping
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add Zucchini: Stir in the shredded zucchini to the wet mixture until evenly distributed.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Top with frosting or dust with powdered sugar before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 60 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 45g