Chocolate Zucchini Cake
This cake is a fantastic way to use up an abundance of summer zucchini, but honestly, it’s worth making all year round.
Equipment
- Mixing Bowls
- Whisk & spatula
- Box grater
- Measuring Cups & Spoons
- 8x8 or 9x9 Baking Pan
- Cooling Rack
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 2 medium zucchini
Optional Add-Ins & Toppings:
- ½ cup semi-sweet chocolate chips folded into the batter
- Powdered sugar for dusting OR frosting/ganache for topping
Instructions
Preheat & Prep the Pan
- Preheat oven to 350°F (175°C). Position a rack in the center.
- Lightly grease an 8×8 or 9×9 inch baking pan and line it with a parchment sling (two strips that overhang the sides) for easy removal.
- Pro Tip: A parchment sling guarantees clean edges and a smooth lift-out—no crumbling.
Grate & Prep the Zucchini
- Rinse and pat dry 2 cups worth of zucchini.
- Grate on the medium holes of a box grater. Lightly pack into measuring cups.
- If your zucchini is very watery, gently squeeze handfuls over the sink to remove excess liquid. You want it damp, not dry.
- Pro Tip: If the zucchini seems dry (often the case with smaller ones), skip squeezing—its moisture keeps the crumb ultra-tender.
Mix the Dry Ingredients
- In a large bowl, whisk together: flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
- Whisk until the color is uniform and any cocoa lumps are broken up.
- Pro Tip: Give the mix a solid 30-second whisk to lightly aerate. If cocoa is clumpy, sift it first to avoid bitter pockets.
Mix the Wet Ingredients
- In a separate bowl, whisk oil, granulated sugar, and brown sugar until glossy and sandy-looking, about 30–45 seconds.
- Whisk in eggs, one at a time, until smooth and fully combined.
- Whisk in vanilla and sour cream/Greek yogurt until the mixture is silky.
- Pro Tip: Room-temperature eggs and yogurt blend more easily and make a smoother batter.
Combine Wet & Dry
- Pour the wet mixture into the dry bowl.
- Use a flexible spatula to fold (scoop down, lift, and turn) until you see just a few streaks of flour remaining.
- Pro Tip: Stop folding as soon as most flour disappears—overmixing toughens the crumb.
Fold in Zucchini (and Chocolate Chips)
- Add the grated zucchini and chocolate chips (if using).
- Fold gently until everything looks evenly distributed and no dry pockets remain. The batter will be thick and moist.
- Pro Tip: If the batter looks a tad stiff, pause for 1 minute—the zucchini will release moisture and loosen it naturally.
Fill the Pan & Bake
- Scrape the batter into the prepared pan and smooth the top.
- (Optional) Sprinkle a few extra chocolate chips over the surface.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate smears are fine):
- 9×9 inch pan: about 25–32 minutes
- 8×8 inch pan: about 32–40 minutes
- Start checking 5 minutes early—ovens vary.
- Pro Tip: Rotate the pan once halfway through if your oven runs hot in spots for even baking.
Cool, Finish & Slice
- Set the pan on a wire rack and cool 15 minutes.
- Use the parchment overhang to lift the cake out; cool completely before frosting or dusting with powdered sugar.
- For warm, unfrosted slices, wait at least 20–30 minutes so it sets.
- Pro Tip: For bakery-neat slices, chill the cake 20 minutes, then cut with a warm, dry knife (dip in hot water, wipe, slice).
Notes
Nutritional Value (per slice):
- Calories: 280–300 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 2.5 g
- Fiber: 2 g
- Sugar: 24 g