Indulge in the delightful combination of chocolate and zucchini with this Easy Chocolate Zucchini Cake! It's rich, moist, and oh-so-satisfying. Perfect for a sweet treat any time of the day!
Tips for Success
Don’t skip squeezing out the moisture from the zucchini — it makes all the difference! And trust me, the chocolate chips are a must for that extra indulgence.
Your New Favorite Cake
This cake is not just for dessert; it’s a fantastic way to sneak in some veggies! Enjoy it at your next gathering, and watch everyone go back for seconds!
Ingredients
- For the cake:
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- For the icing:
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Instructions
- Make the cake:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper then spray with nonstick cooking spray.
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Step 2- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
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Step 3- Mix wet ingredients: In a small bowl, whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract.
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Step 4- Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a few streaks of flour remain. Squeeze out any additional moisture from the shredded zucchini before adding to the batter (see recipe post for tips on reducing excess moisture, which will create a gummy cake texture). Add in the chocolate chips. Stir until just barely combined.
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Step 5- Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick or cake tester comes out clean. If your cake sinks slightly in the middle, that's normal because it's so moist and rich!
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Step 6- Cool the cake: Let cool completely.
- Make the frosting:
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Step 7- Mix icing: In a medium bowl, stir together the sugar and milk with a fork until smooth and thick but pourable. Drizzle all over the cake. Let set before serving.
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Step 8- Store the cake: Cake can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
- Calories: 250, Fat: 10g, Carbs: 38g, Protein: 3g
Cooking techniques
This recipe involves baking and mixing techniques. Make sure to whisk thoroughly for a smooth batter and keep an eye on your cake while it bakes to avoid overcooking.
Variations or substitutions
Feel free to swap the zucchini for other veggies like grated carrots or add nuts for crunch. You could also substitute applesauce for some of the oil for a lighter version!
Storage tips
Keep your cake in an airtight container to maintain its moisture. It can be stored at room temperature for up to 4 days, but you can refrigerate it if you want to extend its life!
Notes
This cake is a fantastic way to use up extra zucchini from your garden. Everyone will be amazed at how delicious it is!
