What’s Needed for Double Chocolate Zucchini Cake?
For the zucchini cake itself, you’ll need the following ingredients: * All-purpose flour * Cocoa powder * Baking powder * Baking soda * Salt * Vegetable oil * Granulated sugar * Light brown sugar * Eggs * Vanilla extract * Sour cream * Shredded zucchiniAnd to make the BEST chocolate buttercream frosting, you’ll need: * Unsalted butter * Cocoa powder * Heavy cream or milk * Powdered sugar
Chocolate Zucchini Cake Recipe
Again, do not let the zucchini make you question if you should make this cake.If you want a moist cake that is full of chocolate flavor, get out theingredients to get this baked!Ingredients (full recipe below) * Granulated sugar * Eggs–room temperature * Vanilla extract * Vegetable oil * All-purpose flour * Unsweetened cocoa powder * Baking soda * Baking powder * Zucchini–grated, but not drained * Chocolate Simple Syrup
If you love baking with Zucchini, don’t miss these recipes!
Butterscotch Zucchini BarsZucchini Cake RecipeZucchini Brownies (one of my most popular recipes!)Chocolate Chip Zucchini CookiesDouble Chocolate Zucchini CupcakesAmanda Rettke is the creator of I Am Baker, and the bestselling author ofSurprise Inside Cakes: Amazing Cakes for Every Occasion – With a LittleSomething Extra Inside.Over the course of her 15+ year blogging adventure, shehas been featured in and collaborated with the Food Network, New York Times,LA Times, Country Living Magazine, People Magazine, Epicurious, Brides,Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, StarTribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, andParade, to name a few.Chocolate Zucchini CakeAmazingly rich and decadent, this Chocolate Zucchini Cake is what allchocolate cakes should strive to be. It is so easy to make and no one willnotice the zucchini in the cake, but they will be happy it’s there as soon asthey take a bite and see how moist this cake is! If you’re craving anotherrich chocolate cake, try my Zucchini Double Chocolate Cake.
Zucchini Chocolate Cake
Zucchini chocolate cake – Is it a chocolate cake with zucchini in it or azucchini cake with chocolate in it? I don’t really care, as long as it is asgood as this recipe.Prep Time 10 minsCook Time 35 minsTotal Time 45 minsCourse DessertCuisine AmericanServings 12 ServingsCalories 352 kcal * 1 1/2 cups all-purpose flour * 1 cup whole wheat flour, sifted * 1 cup sugar * 1/3 cup cocoa powder, unsweetened * 1 cup dark chocolate chips * 1 teaspoon baking soda * 1/2 teaspoon baking powder * 1/2 teaspoon ground cinnamon * 1/4 teaspoon salt * 1/2 cup cooking oil * 1/2 cup milk * 1/2 cup butter, softened * 1 teaspoon vanilla * 2 eggs * 2 cups zucchini, shredded * powdered sugar, sifted (optional) * Preheat the oven to 350ºF (180ºC). Grease and flour a 13x9x2 inch (33cm x 23cm x 5 cm) baking pan and set it aside. * In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt. Stir to combine well. Add the oil, milk, softened butter and vanilla. Beat with an electric mixer on low speed until combined. Add the eggs, chocolate chips and shredded zucchini and beat on medium to high speed for 2 minutes. * Spread the batter into the prepared pan. Bake in the preheated oven for about 35 minutes or until the cake tests done. Let the cake cool in the pan on a wire rack. * Sprinkle with powdered sugar if desired. * For added nutritional value and a nice crunch add 1/2 cup chopped walnuts or pecans to the cake. Add them when you add the chocolate chips and zucchini.Calories: 352kcalCarbohydrates: 47gProtein: 6gFat: 16gSaturated Fat: 6gTransFat: 1gCholesterol: 30mgSodium: 202mgPotassium: 277mgFiber: 3gSugar:23gVitamin A: 117IUVitamin C: 4mgCalcium: 96mgIron: 2mgServes 12
Chocolate Simple Syrup
I do something a little special when I make this chocolate zucchini cakerecipe. It is my little secret weapon–chocolate simple syrup. I bake all ofthe time, so I keep some of this on hand, all of the time. It holds for up totwo weeks. But, if you don’t bake all the time, you can whip some of thisstuff up in under 10 minutes. It’s easy and it is WORTH IT! Simple Syrup keepsthe cake moist throughout every stage of assembly and decoration; plus, itadds a slight sweetness which is always good!
Looking for More Zucchini Recipes?
Banana Zucchini MuffinsChocolate Zucchini MuffinsThe Best Zucchini BreadButterscotch Zucchini BarsAmazingly rich and decadent, this Chocolate Zucchini Cake is what allchocolate cakes should strive to be.Course: DessertCuisine: AmericanKeyword: chocolate zucchini cakeServings: 15 servingsCalories: 287 kcalAuthor: Amanda Rettke–iambaker.net * 2 cups (400g) granulated sugar * 4 large eggs, room temperature * 1 teaspoon vanilla * 1 1/2 cups (335g) vegetable oil * 2 cups (250g) all-purpose flour * 3/4 cup (95g) unsweetened cocoa powder * 2 teaspoons (14g) baking soda * 1 teaspoon (4g) baking powder * 3 cups (450g) zucchini, grated and NOT drained * 1/2 cup (350g) chocolate simple syrup 1. 2. In a medium bowl, stir together the sugar, eggs, vanilla, and vegetable oil. 3. Add in flour, cocoa powder, baking soda, and baking powder. Mix well. 4. Fold in the zucchini until it is evenly distributed. 5. Pour mixture into a prepared 9×13-inch pan. 6. Bake 40-50 minutes (or until a clean toothpick comes out with a few crumbs, but not wet batter). 7. Remove the cake from the oven, pierce with a fork, and drizzle about 1/2 cup of chocolate simple syrup over the top. 8. Allow cake time to set before serving.Amanda Rettke is the creator of I Am Baker, and the bestselling author ofSurprise Inside Cakes: Amazing Cakes for Every Occasion – With a LittleSomething Extra Inside.Over the course of her 15+ year blogging adventure, shehas been featured in and collaborated with the Food Network, New York Times,LA Times, Country Living Magazine, People Magazine, Epicurious, Brides,Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, StarTribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, andParade, to name a few.
How to Make Chocolate Zucchini Cake
This cake is so easy to make, you will not believe how soft, tender, and moistthe end result is. And, as I mentioned, the added simple syrup adds even moresweetness to the cake, as well as a shiny crust to the top. So, preheat theoven to 350°F and get mixing!To make the cake, stir together the sugar, eggs, vanilla, and vegetable oil.Next, add the dry ingredients and mix well. Gently fold in the all-importantzucchini (not drained) and mix everything well. Pour the batter into a9×13-inch baking pan that has been sprayed with a nonstick spray. Bake for40-50 minutes, or until a clean toothpick comes out with crumbs on it, but nowet batter.After the cake has baked, pierce it with a fork. Drizzle about 1/2 cup of thechocolate simple syrup on the cake, letting it get soaked up by the cake.Allow the cake to set before serving. Chocolate Zucchini Cake is good on itsown, but if you are looking for a decadent frosting for the top, I recommendCream Cheese Frosting.”