Dark Chocolate Zucchini Cake Recipe
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.
- 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
Find it online: https://cookedbycleo.com/dark-chocolate-zucchini-cake-recipe/
