Ever Craved a Dessert That’s Rich, Moist, and Secretly Packed with Veggies?
Imagine slicing into a decadent chocolate cake, studded with mini chocolate chips and drizzled with a glossy chocolate glaze, only to discover it’s hiding a healthy dose of zucchini. Sounds like a delicious win-win, right? That’s exactly what Chocolate Zucchini Cake delivers! This moist, chocolatey treat is easy to make, serves 10-12, and sneaks in veggies without sacrificing flavor. In this blog post, we’ll guide you through every step to create this indulgent yet wholesome cake, with tips to ensure success. Ready to bake a crowd-pleaser? Let’s get grating!
Overview: Why This Cake Shines
Chocolate Zucchini Cake is a moist, rich dessert that combines the deep flavor of cocoa and chocolate chips with the subtle moisture of zucchini, all topped with a silky chocolate glaze. It’s baked in a bundt pan for a stunning presentation, uses pantry staples, and is perfect for potlucks, family gatherings, or a sneaky way to get kids to eat veggies.
- Time Requirement: 20 minutes active prep, 55-65 minutes baking, plus cooling. Total: ~1 hour 45 minutes.
- Difficulty Level: Easy. Simple mixing and baking make it beginner-friendly.
- Why It’s Special: Serves 10-12, hides zucchini for added moisture and nutrition, and looks impressive with minimal effort.
- Health Perks: Zucchini adds fiber and nutrients, while applesauce reduces fat, making this a slightly lighter chocolate treat (though still indulgent with sugar and chocolate).
Grab your bundt pan, and let’s create a chocolatey masterpiece!
Essential Ingredients
This cake uses everyday ingredients plus zucchini for a moist, flavorful result. Here’s what you need and why each one matters:
Cake
- Zucchini (2-3 medium, 2-3 cups shredded): Adds moisture and nutrition.
- Why it matters: Keeps the cake tender without a veggie taste.
- Substitution: Use shredded carrots for a different twist.
- Unsweetened Cocoa Powder (7 tbsp): Provides rich chocolate flavor.
- Why it matters: Creates a deep, chocolatey base.
- Substitution: Use Dutch-processed cocoa for a smoother flavor.
- Butter (2 tbsp, softened): Adds a touch of richness.
- Why it matters: Enhances flavor and texture with minimal fat.
- Substitution: Use coconut oil or vegetable oil for dairy-free.
- Eggs (3, room temperature): Bind and add structure.
- Why it matters: Help the cake rise and hold together.
- Substitution: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water) for vegan.
- Granulated Sugar (2 cups): Sweetens the cake.
- Why it matters: Balances cocoa’s bitterness and ensures a tender crumb.
- Substitution: Use 1 1/2 cups sugar plus 1/4 cup maple syrup for less refined sugar.
- Unsweetened Applesauce (1 1/2 cups): Adds moisture and reduces fat.
- Why it matters: Replaces much of the oil or butter for a lighter texture.
- Substitution: Use mashed banana or Greek yogurt.
- Vanilla Extract (1 tbsp): Enhances flavor.
- Why it matters: Complements chocolate and zucchini.
- Substitution: Use almond extract for a unique twist.
- All-Purpose Flour (2 cups): Forms the cake’s structure.
- Why it matters: Provides a balanced texture.
- Substitution: Use gluten-free flour for a gluten-free version.
- Baking Soda (1 tsp): Helps the cake rise.
- Why it matters: Works with acidic ingredients (applesauce, cocoa) for lift.
- Salt (1 tsp): Balances sweetness.
- Why it matters: Enhances chocolate and overall flavor.
- Ground Cinnamon (1 tsp, optional): Adds warmth.
- Why it matters: Complements chocolate with a subtle spice.
- Substitution: Use nutmeg or skip for a classic chocolate taste.
- Semi-Sweet Mini Chocolate Chips (1 cup): Add bursts of chocolate.
- Why it matters: Provide texture and extra chocolatey goodness.
- Substitution: Use regular chocolate chips or chopped dark chocolate.
Chocolate Glaze
- Semi-Sweet Chocolate Chips (3/4 cup): Create a glossy topping.
- Why it matters: Add a decadent finish to the cake.
- Substitution: Use dark or milk chocolate chips.
- Butter (3 tbsp): Adds richness to the glaze.
- Why it matters: Ensures a smooth, shiny texture.
- Substitution: Use coconut oil for dairy-free.
- Light Corn Syrup (1 tbsp): Makes the glaze glossy.
- Why it matters: Prevents the glaze from hardening too much.
- Substitution: Use honey or agave nectar (may alter texture slightly).
- Vanilla Extract (1/4 tsp): Enhances the glaze’s flavor.
- Why it matters: Adds depth to the chocolate.
Pro Tip: Grate zucchini finely for a seamless texture, and use room-temperature eggs for a smoother batter. Toss chocolate chips with flour to prevent sinking.
Step-by-Step Instructions
Making Chocolate Zucchini Cake is straightforward with a few key steps to ensure a moist, chocolatey result. Follow these for a perfect bundt cake:
Cake
- Prep the Pan and Oven:
- Preheat the oven to 350°F (175°C).
- Generously grease a 10-cup bundt pan with butter or non-stick spray. Set aside.
- Tip: Ensure all crevices are greased for easy release.
- Prepare the Zucchini:
- Grate 2-3 medium zucchinis to yield 2-3 cups shredded zucchini.
- Place on several layers of paper towels and gently press to remove excess moisture, leaving it slightly damp.
- Tip: Don’t over-dry; a little moisture keeps the cake tender.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together 2 cups granulated sugar, 3 eggs, 1 1/2 cups unsweetened applesauce, 2 tbsp softened butter, and 1 tbsp vanilla extract until smooth.
- Tip: Whisk thoroughly to dissolve sugar for a cohesive batter.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 2 cups all-purpose flour, 7 tbsp unsweetened cocoa powder, 1 tsp baking soda, 1 tsp salt, and 1 tsp ground cinnamon (if using).
- Reserve 2 tbsp of the dry mixture for the chocolate chips.
- Tip: Sift cocoa if clumpy to avoid lumps in the batter.
- Combine Wet and Dry:
- Stir the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Tip: Mix gently to keep the cake tender.
- Add Zucchini and Chocolate Chips:
- Toss 1 cup semi-sweet mini chocolate chips with the reserved 2 tbsp flour mixture to coat (prevents sinking).
- Fold the chocolate chips and shredded zucchini into the batter until evenly distributed.
- Tip: Fold gently to avoid deflating the batter.
- Bake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a plate or wire rack to cool completely.
- Tip: Check at 55 minutes to avoid overbaking; ovens vary.
Chocolate Glaze
- Make the Glaze:
- In a microwave-safe dish (like a Pyrex measuring cup), combine 3/4 cup semi-sweet chocolate chips, 3 tbsp butter, and 1 tbsp light corn syrup.
- Microwave in 30-second intervals at 50% power, stirring between each, until melted and smooth.
- Stir in 1/4 tsp vanilla extract.
- Tip: Stir well to ensure a glossy, even glaze.
- Glaze and Serve:
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Slice into 10-12 servings and enjoy!
- Health Benefit: Zucchini adds fiber and nutrients, and applesauce reduces fat, making this a slightly lighter chocolate indulgence!
Assembly: Building Your Cake
This cake is all about a moist, chocolatey interior with a stunning glazed finish. Here’s how to make it perfect:
- Prep the Zucchini:
- Grate and lightly dry zucchini to add moisture without making the batter watery.
- Tip: Use a fine grater for a seamless texture.
- Mix the Batter:
- Combine wet and dry ingredients carefully, folding in zucchini and chocolate chips for even distribution.
- Presentation Tip: Smooth the batter in the pan for a uniform shape.
- Bake and Cool:
- Bake until just done and cool properly to ensure easy release from the bundt pan.
- Tip: Tap the pan gently before inverting to loosen the cake.
- Glaze with Flair:
- Drizzle the glossy chocolate glaze for a decadent, professional look.
- Presentation Tip: Let glaze drip naturally for a rustic, appetizing effect.
Serving Suggestion: Serve on a cake stand with a dusting of powdered sugar or extra chocolate chips. Pair with coffee, milk, or a scoop of vanilla ice cream for extra indulgence!
Storage and Make-Ahead Tips
Chocolate Zucchini Cake is great for prepping ahead:
- Storing Leftovers:
- Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days.
- Tip: The cake stays moist longer in the fridge due to the zucchini.
- Freezing:
- Freeze the unglazed cake (whole or sliced) for up to 2 months, wrapped tightly in plastic wrap and foil.
- Thaw at room temperature for 2-3 hours, then add glaze before serving.
- Tip: Glaze fresh for the best shine and texture.
- Make-Ahead:
- Bake the cake up to 1 day ahead and store at room temperature (unglazed).
- Prep shredded zucchini up to 2 days ahead and refrigerate in an airtight container.
- Make glaze just before serving for a fresh look.
- Tip: Grate extra zucchini and freeze in 2-cup portions for future cakes.
Recipe Variations
Want to mix things up? Try these fun twists on Chocolate Zucchini Cake:
- Double Chocolate: Add 1/4 cup more cocoa powder and use dark chocolate chips for an intense chocolate hit.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Spiced Delight: Increase cinnamon to 2 tsp and add 1/4 tsp nutmeg or cloves for a warm, spiced flavor.
- Vegan/Dairy-Free: Use coconut oil, flax eggs, and dairy-free chocolate chips; replace corn syrup with agave in the glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the all-purpose flour.
Quick Prep Tip: Grate zucchini and measure dry ingredients the day before to speed up prep.
Conclusion
Your Chocolate Zucchini Cake is ready to wow with its moist, chocolatey goodness and sneaky veggie boost! With a tender crumb, mini chocolate chips, and a glossy glaze, this bundt cake is perfect for potlucks, family desserts, or a fun way to sneak in veggies. Whether you keep it classic or try a variation, you’re in for a treat that’s as delicious as it is wholesome. Grab your bundt pan, grate some zucchini, and enjoy every rich, moist slice. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Chocolate Zucchini Cake
Description
Imagine slicing into a decadent chocolate cake, studded with mini chocolate chips and drizzled with a glossy chocolate glaze, only to discover it’s hiding a healthy dose of zucchini. Sounds like a delicious win-win, right? That’s exactly what Chocolate Zucchini Cake delivers! This moist, chocolatey treat is easy to make, serves 10-12, and sneaks in veggies without sacrificing flavor.
Ingredients
This cake uses everyday ingredients plus zucchini for a moist, flavorful result. Here’s what you need and why each one matters:
Cake
- Zucchini (2-3 medium, 2-3 cups shredded): Adds moisture and nutrition.
- Why it matters: Keeps the cake tender without a veggie taste.
- Substitution: Use shredded carrots for a different twist.
- Unsweetened Cocoa Powder (7 tbsp): Provides rich chocolate flavor.
- Why it matters: Creates a deep, chocolatey base.
- Substitution: Use Dutch-processed cocoa for a smoother flavor.
- Butter (2 tbsp, softened): Adds a touch of richness.
- Why it matters: Enhances flavor and texture with minimal fat.
- Substitution: Use coconut oil or vegetable oil for dairy-free.
- Eggs (3, room temperature): Bind and add structure.
- Why it matters: Help the cake rise and hold together.
- Substitution: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water) for vegan.
- Granulated Sugar (2 cups): Sweetens the cake.
- Why it matters: Balances cocoa’s bitterness and ensures a tender crumb.
- Substitution: Use 1 1/2 cups sugar plus 1/4 cup maple syrup for less refined sugar.
- Unsweetened Applesauce (1 1/2 cups): Adds moisture and reduces fat.
- Why it matters: Replaces much of the oil or butter for a lighter texture.
- Substitution: Use mashed banana or Greek yogurt.
- Vanilla Extract (1 tbsp): Enhances flavor.
- Why it matters: Complements chocolate and zucchini.
- Substitution: Use almond extract for a unique twist.
- All-Purpose Flour (2 cups): Forms the cake’s structure.
- Why it matters: Provides a balanced texture.
- Substitution: Use gluten-free flour for a gluten-free version.
- Baking Soda (1 tsp): Helps the cake rise.
- Why it matters: Works with acidic ingredients (applesauce, cocoa) for lift.
- Salt (1 tsp): Balances sweetness.
- Why it matters: Enhances chocolate and overall flavor.
- Ground Cinnamon (1 tsp, optional): Adds warmth.
- Why it matters: Complements chocolate with a subtle spice.
- Substitution: Use nutmeg or skip for a classic chocolate taste.
- Semi-Sweet Mini Chocolate Chips (1 cup): Add bursts of chocolate.
- Why it matters: Provide texture and extra chocolatey goodness.
- Substitution: Use regular chocolate chips or chopped dark chocolate.
Chocolate Glaze
- Semi-Sweet Chocolate Chips (3/4 cup): Create a glossy topping.
- Why it matters: Add a decadent finish to the cake.
- Substitution: Use dark or milk chocolate chips.
- Butter (3 tbsp): Adds richness to the glaze.
- Why it matters: Ensures a smooth, shiny texture.
- Substitution: Use coconut oil for dairy-free.
- Light Corn Syrup (1 tbsp): Makes the glaze glossy.
- Why it matters: Prevents the glaze from hardening too much.
- Substitution: Use honey or agave nectar (may alter texture slightly).
- Vanilla Extract (1/4 tsp): Enhances the glaze’s flavor.
- Why it matters: Adds depth to the chocolate.
Pro Tip: Grate zucchini finely for a seamless texture, and use room-temperature eggs for a smoother batter. Toss chocolate chips with flour to prevent sinking.
Instructions
Cake
- Prep the Pan and Oven:
- Preheat the oven to 350°F (175°C).
- Generously grease a 10-cup bundt pan with butter or non-stick spray. Set aside.
- Tip: Ensure all crevices are greased for easy release.
- Prepare the Zucchini:
- Grate 2-3 medium zucchinis to yield 2-3 cups shredded zucchini.
- Place on several layers of paper towels and gently press to remove excess moisture, leaving it slightly damp.
- Tip: Don’t over-dry; a little moisture keeps the cake tender.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together 2 cups granulated sugar, 3 eggs, 1 1/2 cups unsweetened applesauce, 2 tbsp softened butter, and 1 tbsp vanilla extract until smooth.
- Tip: Whisk thoroughly to dissolve sugar for a cohesive batter.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 2 cups all-purpose flour, 7 tbsp unsweetened cocoa powder, 1 tsp baking soda, 1 tsp salt, and 1 tsp ground cinnamon (if using).
- Reserve 2 tbsp of the dry mixture for the chocolate chips.
- Tip: Sift cocoa if clumpy to avoid lumps in the batter.
- Combine Wet and Dry:
- Stir the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Tip: Mix gently to keep the cake tender.
- Add Zucchini and Chocolate Chips:
- Toss 1 cup semi-sweet mini chocolate chips with the reserved 2 tbsp flour mixture to coat (prevents sinking).
- Fold the chocolate chips and shredded zucchini into the batter until evenly distributed.
- Tip: Fold gently to avoid deflating the batter.
- Bake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a plate or wire rack to cool completely.
- Tip: Check at 55 minutes to avoid overbaking; ovens vary.
Chocolate Glaze
- Make the Glaze:
- In a microwave-safe dish (like a Pyrex measuring cup), combine 3/4 cup semi-sweet chocolate chips, 3 tbsp butter, and 1 tbsp light corn syrup.
- Microwave in 30-second intervals at 50% power, stirring between each, until melted and smooth.
- Stir in 1/4 tsp vanilla extract.
- Tip: Stir well to ensure a glossy, even glaze.
- Glaze and Serve:
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Slice into 10-12 servings and enjoy!
- Health Benefit: Zucchini adds fiber and nutrients, and applesauce reduces fat, making this a slightly lighter chocolate indulgence!
FAQs
1. Can I use a different pan?
A 10-cup bundt pan is ideal for shape, but a 9×13-inch pan or two 8-inch round pans work; adjust baking time to 35-45 minutes for a rectangular pan or 25-30 minutes for rounds.
2. Is this cake healthy?
Zucchini adds fiber and nutrients, and applesauce reduces fat, but sugar and chocolate make it a treat. Enjoy in moderation for a balanced indulgence.
3. How do I prevent a soggy cake?
Pat zucchini to remove excess moisture, and don’t skip the flour toss with chocolate chips to prevent sinking.
4. Can I make this vegan?
Yes! Use flax eggs, coconut oil, dairy-free chocolate chips, and agave in the glaze.
5. How long does this cake last?
Up to 2 days at room temperature, 5 days in the fridge, or 2 months frozen (unglazed). Best within 2-3 days for freshness.
6. Can I skip the glaze?
Yes! Dust with powdered sugar or serve with whipped cream for a simpler finish.