Name: Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 2 medium zucchini, grated and strained; 4 large eggs; ½ cup melted butter; ½ cup sour cream; ½ cup vegetable oil; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking soda; 1 ½ teaspoons baking powder; ⅔ cup unsweetened cocoa powder; 2 cups semi-sweet chocolate chips; ¾ cup heavy cream

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Chocolate Zucchini Cake is a moist, decadent dessert that sneaks in a healthy twist—zucchini! This recipe delivers a rich chocolate flavor and tender crumb while staying easy enough for any home baker. Perfect for potlucks, celebrations, or a cozy treat at home, this cake will win over even those who claim they don’t like vegetables in desserts.

Why You’ll Love This Chocolate Zucchini Cake

This cake is rich, fudgy, and full of chocolatey goodness. The zucchini adds unbeatable moisture without affecting the flavor, and the creamy chocolate ganache takes it over the top. It’s simple, versatile, and a guaranteed crowd-pleaser.

Ingredients

For the Cake:

2 medium zucchini, grated and strained
4 large eggs
½ cup melted butter
½ cup sour cream
½ cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons baking powder
⅔ cup unsweetened cocoa powder

For the Ganache:

2 cups semi-sweet chocolate chips
¾ cup heavy cream

Step-by-Step: How to Make Chocolate Zucchini Cake

Preheat the Oven: Heat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare Zucchini: Grate the zucchini with the skin on and press it in a fine mesh sieve to remove excess liquid.
Mix Wet Ingredients: Combine the zucchini, eggs, melted butter, sour cream, oil, and vanilla extract in a large mixing bowl until smooth.
Incorporate Dry Ingredients: Gently fold in flour, sugar, baking soda, baking powder, and cocoa powder. Mix just until combined.
Bake: Spread the batter evenly in the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool while preparing the ganache.
Make Ganache: Place chocolate chips in a bowl. Heat cream until just boiling, pour over chocolate, wait 1 minute, then stir until smooth.
Frost & Set: Spread ganache over the cooled cake and refrigerate for 15 minutes to set.

Helpful Tips

Don’t overmix the batter—this keeps the cake soft and tender.
Use premium cocoa powder and chocolate chips for deeper flavor.
For a lighter dessert, skip the ganache and dust with powdered sugar.

Substitutions and Variations

Gluten-Free: Replace with a 1:1 gluten-free flour blend.
Flavor Boost: Add a teaspoon of espresso powder or a pinch of cinnamon.
Nutty Twist: Mix in 1 cup of chopped walnuts or pecans.

Storage Instructions

Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. For long-term storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Nutritional Information

Per Serving: 417 calories, 52g carbs, 6g protein, 22g fat, 4g fiber.

Serving Suggestions

Serve slightly chilled for a fudgy texture or at room temperature for a softer crumb. Pair with vanilla ice cream, whipped cream, or fresh berries—and enjoy with coffee or tea.

Frequently Asked Questions

Can you taste the zucchini? No, the zucchini adds moisture but doesn’t alter the chocolate flavor.

Do I need to peel the zucchini? Nope! The skin softens during baking and disappears into the cake.

Can I make it ahead? Yes, it actually tastes even better the next day as the flavors meld.

Can I use a different pan? Sure! Adjust baking times if using smaller pans or making cupcakes.

Conclusion

Thank you for trying this Chocolate Zucchini Cake recipe! It’s easy, moist, and packed with rich chocolate flavor—perfect for any occasion. I hope it becomes a favorite in your kitchen. Happy baking, and thank you for being part of this food-loving community!