Moist Chocolate Zucchini Cake

Written by Roar Elias

Ever heard of chocolate zucchini cake?

Some people are not that keen on mixing their veggies in with some of the best quality chocolate on the market, but when you can come up with a creation like a chocolate zucchini cake then you may have to think twice.

If you have still don't like the idea, but have not tasted one of these heavenly delights then this is your first step. If you don't try, how will you know? However, the most important thing is that you have the right recipe because that is going to make the world of difference.

I found this great chocolate zucchini cake recipe, which you will definitely love. You will know you have it right by looking at the texture, which should be moist and fluffy. The zucchini makes the perfect combination because they give the cake more moisture. Good quality cocoa, chocolate and coffee combine well to add to the flavor. The coffee just enhances the flavor of the chocolate that much more.

The cake will serve about 12 people.

Ingredients

  • 2 cups cake flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup light brown sugar
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules
  • 3 large eggs
  • 2 cups unpeeled grated zucchini
  • 1 cup good quality chocolate chips

Directions

  1. Preheat the oven to 180 degrees C / 350 degrees C / gas mark 5.
  2. Grease a 10 inch round springform pan.
  3. Whisk the flour, baking powder, salt and cocoa powder in a bowl.
  4. In a separate bowl, beat in the sugar and the butter until light and fluffy.
  5. Add the coffee, vanilla and eggs and keep on mixing.
  6. In another big mixing bowl mix the zucchinis with the chocolate chips and a third of the flour mix. The zucchini strips should be covered well, without too much clumping.
  7. The rest of the flour mixture must be added to the egg mixture. Mix until everything is combined and then fold the zucchini mixture into this batter. Don't overmix.
  8. Pour this into the springform pan and even out the surface with a palette knife.
  9. Bake for about 40-50 minutes. You will know it is done by inserting a knife in the centre. The knife should come out clean.
  10. When this is done, transfer it to a wire rack and let it cool down from 10 minutes. It should be easy enough to get out of the pan by loosening the edges with a knife.

This tastes great served slightly warm, topped with a little chocolate glaze. Finish it off with a sprinkling of confectioner's sugar. Although, it really tastes great as it is.

Chocolate Zucchini Cup Cake

A fantastic variation for this is by making cupcakes. There are a whole of different frostings that you can use. Just don't use something out of a can because that just spoils your whole creation. If you want to take the trouble to make something like this, then you have to finish it off - right! It's basically a matter of pouring the mixture into a muffin pan which has been lined with baking cups.

Here is just one idea that you can top your cupcake off with:

This will give you a hint of cinnamon to combine with the other flavors

Ingredients

  • 8 oz cream cheese
  • 1/2 cup butter, softened
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 3 1/2 cups caster sugar
  • 2 Tbsp milk

Directions

  1. Mix the cream cheese and the butter together.
  2. Add the rest of the ingredients. You can adjust them slightly to get the consistency you want.
  3. Now you can get creative with your piping skills.

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