Chocolate Zucchini Cake | Chew Out Loud

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What Is Chocolate Zucchini Cake?

Think of your favorite homemade chocolate cake, and then add more fiber and nutrients to it. Now you have this incredible chocolate zucchini cake.

It’s a cake that is actually good for you, but you can’t even taste the zucchini that is hidden inside of it.

This homemade chocolate cake is a light cake with the perfect crumb texture, and it’s the ideal way to use up zucchini from your garden.

Pantry ingredients for chocolate zucchini cake

Though amounts can vary a bit depending on taste, the basic ingredients are items you may already have in your pantry and fridge. Here they are:

• All-purpose flour: The base of the chocolate zucchini cake is all-purpose flour.
• White granulated sugar: This dissolves best into the batter and perfectly sweetens the cake.
• Pure cocoa powder: You can use either unsweetened cocoa powder or dark cocoa powder. It all depends on how rich you want the cake to taste.
• Fine ground instant coffee: Make sure it is ground super-fine. You can even use pre-ground espresso instead.
• Eggs: These are natural emulsifiers, helping everything blend and bind together.
• Both baking soda and baking powder are essential in making the cake light and fluffy.
• Vegetable oil: Use your favorite kind of oil to add moisture to the chocolate cake.
• Plenty of fresh zucchini. What is zucchini cake without zucchini? Grab some from your garden or the farmer’s market for the boldest flavor.
• Mini chocolate chips are sprinkled into the chocolate zucchini cake batter so that it’s even richer without changing the texture much. Mini chocolate chips are recommended, as they melt into the cake much better than regular sized chips.

More To Cook And Eat

Chocolate Zucchini Cake

Have your veggies and eat it too. In the form of chocolate cake! This Chocolate Zucchini Cake is moist, tender, fluffy, and superbly chocolatey. Nobody will guess your secret ingredient.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Servings: 20

• 2 cups all purpose flour
• 2 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp instant coffee granules, decaf is fine
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp table salt
• 4 large eggs
• 1 ⅓ cups canola oil
• 3 cups zucchini, finely grated and loosely packed
• 1 cup mini chocolate chips, semi-sweet (mini’s are best, as they melt into the cake well)
• Optional: powdered sugar for dusting or frosting of your choice

• Preheat oven to 350F, with rack on lower middle position. Grease and flour a 9×13 baking pan. Set aside.

• In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.

• In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.

• Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not overmix.

• Bake 40-50 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached (be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks.) Cool cake completely in pan before slicing and serving. If desired, decorate cake with powdered sugar or frosting of your choice

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Serving: 1g | Calories: 332kcal | Carbohydrates: 42g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 102mg | Fiber: 3g | Sugar: 32g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking