Chocolate Zucchini Cake

Emma

Food Blogger | Recipe Enthusiast🍲
Chocolate Zucchini Cake

Indulge in the ultimate chocolate treat with our moist and rich Triple Chocolate Zucchini Cake.

This heavenly dessert not only boasts a triple dose of chocolate but also sneaks in three cups of shredded zucchini, offering a delectable way to enjoy your greens!

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup canola or vegetable oil
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups shredded zucchini (about 3 medium zucchinis)
  • 1 cup semi-sweet chocolate chips
Easy Chocolate Zucchini Cake

Instructions:

  1. Preheat your oven to 350°F (177°C) and grease two 9-inch round cake pans. Line the pans with parchment paper rounds and grease the parchment paper for easy release.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
  3. In another large bowl, using a handheld or stand mixer with a paddle or whisk attachment, beat together the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and shredded zucchini until well combined.
  4. Pour the wet ingredients into the dry ingredients and beat on medium speed until thoroughly combined. Fold in the chocolate chips until evenly distributed in the batter, which will be slightly thick due to the zucchini.
  5. Divide the batter evenly between the prepared cake pans and bake for approximately 25-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Let the cakes cool completely in the pans on a wire rack before frosting and assembling.

Nutrition Information: 

Calories: 320 kcal 

Carbohydrates: 39g 

Protein: 6g 

Fat: 18g 

Saturated Fat: 4g 

Cholesterol: 56mg 

Sodium: 299mg 

Fiber: 2g 

Sugar: 24g

Notes or Tips:

  • Blot the shredded zucchini lightly with a towel before adding it to the wet ingredients to remove excess moisture.
  • For a sheet cake, use a 9×13-inch pan, and bake for about 45 minutes at the same oven temperature.
  • If you prefer cupcakes, this recipe yields 24-30 cupcakes. Bake for 18-22 minutes at the same oven temperature.

Serving Suggestions: 

Enjoy the Triple Chocolate Zucchini Cake as is, or serve it with a scoop of vanilla ice cream for an extra indulgent dessert experience.

Storage and Reheating: 

Cover any leftover cake and store it at room temperature for 2-3 days or refrigerate it for up to 5 days. If frozen, thaw the cake overnight in the refrigerator and bring it to room temperature before serving, if desired.

Print
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Chocolate Zucchini Cake

Chocolate Zucchini Cake

Indulge in our moist Triple Chocolate Zucchini Cake—triple chocolate delight with a sneaky dose of three cups of shredded zucchini. A delicious way to enjoy your greens! 🍫🍰🥒

  • Total Time: 3 hours, 30 minutes ( chill time )
  • Yield: Serves 1012 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup canola or vegetable oil
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups shredded zucchini (about 3 medium zucchinis)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (177°C) and grease two 9-inch round cake pans. Line the pans with parchment paper rounds and grease the parchment paper for easy release.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
  3. In another large bowl, using a handheld or stand mixer with a paddle or whisk attachment, beat together the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and shredded zucchini until well combined.
  4. Pour the wet ingredients into the dry ingredients and beat on medium speed until thoroughly combined. Fold in the chocolate chips until evenly distributed in the batter, which will be slightly thick due to the zucchini.
  5. Divide the batter evenly between the prepared cake pans and bake for approximately 25-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Let the cakes cool completely in the pans on a wire rack before frosting and assembling.

Notes

  • Blot the shredded zucchini lightly with a towel before adding it to the wet ingredients to remove excess moisture.
  • For a sheet cake, use a 9×13-inch pan, and bake for about 45 minutes at the same oven temperature.
  • If you prefer cupcakes, this recipe yields 24-30 cupcakes. Bake for 18-22 minutes at the same oven temperature.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 24g
  • Sodium: 299mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 56mg

Keywords: Chocolate Cake, Zucchini Dessert, Moist Cake Recipe, Triple Chocolate Treat

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