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!