Introduction

This Dark Chocolate Zucchini Cake is a delicious way to enjoy moist, rich chocolate with a hint of fresh zucchini. It’s perfect for chocolate lovers looking to sneak in some veggies without sacrificing flavor.

Dark Chocolate Zucchini Cake Recipe - Recipe Image

Ingredients

1 ½ cups grated zucchini
1 cup dark chocolate, chopped or chips
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing it or lining it with parchment paper.
Step 2: In a large bowl, combine the flour and cocoa powder. Mix in the grated zucchini and dark chocolate until well distributed.
Step 3: Add your preferred wet ingredients to form the batter (such as eggs, oil, sugar, and vanilla) and mix until just combined.
Step 4: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Remove the cake from the oven and allow it to cool completely before slicing and serving.

Tips & Variations

Try adding a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
For extra moisture, substitute half of the oil with applesauce.
Fold in chopped nuts or chocolate chips for added texture.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To serve, bring it to room temperature or warm gently in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and will provide similar moisture and texture.

Do I need to peel the zucchini before grating it?

Peeling is optional. The skin is thin and adds color and nutrients, but you can peel it if you prefer a smoother texture.

Dark Chocolate Zucchini Cake Recipe

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★★★★★

4.7 from 129 reviews

A rich and moist Dark Chocolate Zucchini Cake that perfectly balances the subtle freshness of zucchini with the deep, intense flavor of dark chocolate. This cake is a decadent treat ideal for chocolate lovers looking to incorporate a vegetable twist for added moisture and texture.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 ½ cups grated zucchini (about 2 medium zucchinis)

Dry Ingredients

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Chocolate and Baking

4 ounces dark chocolate (70% cocoa), chopped
1 cup sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract

Instructions

Prepare Zucchini: Wash and grate the zucchini finely, then gently squeeze out excess moisture using a clean kitchen towel to avoid a soggy cake batter.
Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and a light texture.
Melt Dark Chocolate: Gently melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring frequently until smooth.
Combine Wet Ingredients: In a separate large bowl, whisk together the sugar and eggs until pale and fluffy. Add vegetable oil and vanilla extract, mixing thoroughly. Stir in the melted dark chocolate until fully incorporated.
Incorporate Zucchini: Fold the grated zucchini into the wet mixture, ensuring even distribution without overmixing.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently folding them together until just blended. Overmixing can lead to a dense cake.
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
Bake the Cake: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

Notes

Make sure to squeeze out excess water from the zucchini to avoid overly moist cake.
Use high-quality dark chocolate for the best flavor.
This cake keeps well refrigerated for up to 4 days and can be frozen for longer storage.
Optional: dust with powdered sugar or top with a light frosting for added sweetness.

Keywords: Dark chocolate zucchini cake, moist chocolate cake, vegetable cake, chocolate dessert, healthy chocolate cake