Chocolate Zucchini Cake

The texture and taste of chocolate zucchini cake is simply amazing! The grated zucchini lens, a delicious amount of moisture to this rich cake, and no one will know there’s a vegetable in it! 

For this recipe, we transform a basic chocolate zucchini cake into a beautiful Bundt cake, drizzled with light glaze and topped with sprinkles for a colorful and decorative appearance. 

Looking for a great dessert recipe? Try Lemon Cake Pops or Coconut and Lime Cookies.

Ingredients for Chocolate Zucchini Cake

• Zucchini: Of course, a recipe for chocolate zucchini cake would not be complete without the zucchinis! Here we’re using three medium-size zucchinis, peeling them, then blotting them dry. Zucchinis come in various sizes, so aim for about 3 cups, loosely packed.
• Vegetable oil: Along with the zucchini, the oil will help create a perfectly-textured cake. You can also use canola oil here.
• Eggs: Make sure the four eggs are at room temperature, so bring them out of the fridge awhile before you start baking your chocolate zucchini cake.
• Plain yogurt: You can substitute sour cream here for the same results. Like the eggs, it’s best to bring the yogurt or sour cream to room temperature.
• Vanilla
• White sugar
• Brown sugar: You can use light or dark brown sugar.
• Baking powder
• Baking soda
• All-purpose flour
• Cocoa powder
• Chocolate chips: This recipe uses semi-sweet chocolate chips, but you can also use dark chocolate if you prefer.
• Salt

How to Make a Chocolate Zucchini Cake

First, peel and grate three zucchinis and blot them dry with paper towels to remove some of the moisture. That should yield about 2 to 3 cups. Add the grated zucchini to a large mixing bowl, then add the remainder of the wet ingredients (eggs, oil, vanilla, and the brown and white sugar). Use a hand mixer to beat the wet ingredients on medium high for several minutes.

In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt and cocoa powder.)

Continue beating the wet ingredients and slowly add the dry ingredients until they are well blended. Finally, fold in the chocolate chips.

Use butter or Crisco or cooking spray to grease a Bundt cake pan. Use a spatula to transfer the batter from the bowl to the Bundt cake pan.

Bake at 350° for about 45 minutes. The cake is done when you insert a large toothpick or kabob stick and it comes out clean.

Serving Chocolate Zucchini Bundt Cake 

You can make icing glaze for the Bundt cake by combining 1 cup powdered sugar, 2 Tablespoons milk, and 1/2 teaspoons of vanilla in a bowl. To make the glaze more thin, add more milk. To thicken the glaze, add more powdered sugar.

Allow the cake to cool. Drizzle the glaze onto the Bundt cake and let it drip down. Then quickly add decorations like sprinkles so that they stick to the icing.

You can also use this zucchini cake batter recipe and divide it into two 9-inch round cake pans to make a layer cake. You will need chocolate or vanilla icing to top the cakes and layer them. If you’re going to make the two 9-inch round cakes, reduce the baking time to about 25-30 minutes.

Also try: Guinness Cake Pops or Gummy Bear Cookies!