It is late summer and your garden is likely overflowing with giant zucchini. You need a way to use them before they take over your kitchen. This chocolate zucchini cake is the perfect solution for your extra harvest.
This recipe turns humble green vegetables into a moist, fudgy treat. Your family will never guess there are veggies hidden inside. It delivers a rich chocolate flavor that everyone will crave. You can feel good about serving this wholesome snack to your kids.
Why This Chocolate Zucchini Cake Is a Winner
This recipe is a total winner for busy summer afternoons. It uses whole wheat flour to give the cake a sturdy structure. The finely grated zucchini provides amazing internal hydration. This keeps the crumb tender without needing excessive amounts of oil.
You will love how the chocolate chips melt into the batter. It creates little pockets of richness in every single bite. This cake is perfect for back-to-school lunchboxes or late-night snacks. It is a great way to enjoy a healthy-ish dessert together.
Simple Method
Making this chocolate zucchini cake is very straightforward and beginner-friendly. You will start by sifting your dry ingredients to prevent lumps. Then you cream the butter and sugars until they are light. Folding in the zucchini at the end is the secret step. Even if you rarely bake, you can master this recipe easily.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry. Using fresh, seasonal zucchini makes a huge difference in the texture.
- 2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 2 cups zucchini, finely grated and squeezed of excess moisture
- 1 cup semi-sweet chocolate chips
Step-by-Step
- Preheat convection oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray.
- Sift together whole wheat flour, cocoa powder, baking soda, baking powder, and salt into a medium mixing bowl to remove lumps.
- In a stand mixer fitted with a paddle attachment, cream butter with granulated and brown sugars on medium-high speed until the mixture is aerated and light.
- Incorporate eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
- Reduce mixer speed to low and add the dry ingredient mixture alternately with the sour cream, beginning and ending with the dry ingredients.
- Gently fold in the grated zucchini and chocolate chips using a rubber spatula until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 40 to 45 minutes, or until the internal temperature reaches 200°F (93°C) and a toothpick inserted into the center emerges clean.
- Cool the cake completely in the pan on a wire rack to allow the crumb to set before portioning.
Best Ways to Enjoy It
Serve a thick slice of this cake while it is still slightly warm. The chocolate chips will be perfectly gooey and soft. You can pair it with a cold glass of milk. A dollop of whipped cream or Greek yogurt also tastes great. Pack it in containers for easy weekday treats on the go.
Storage & Reheating
Store any leftovers in an airtight container at room temperature. It will stay fresh and moist for up to three days. For longer storage, keep it in the fridge for five days. You can also freeze individual slices for a quick future snack. Reheat a slice in the microwave for 15 seconds to melt the chips. This makes the cake taste like it just came out of the oven.
Tips for Best Results
- Don’t skip squeezing the excess moisture out of your grated zucchini.
- Avoid overmixing the batter once you add the dry ingredients.
- Substitute Greek yogurt for sour cream if you want a tangier flavor.
- Grate your zucchini using the fine holes on your box grater.
- Add a handful of fresh summer berries on top for extra brightness.
- Use room temperature eggs to ensure the batter emulsifies properly.
- Squeeze the zucchini well for the best chocolate zucchini cake texture.
- Check the center with a toothpick to ensure it is fully baked.
Ways to Switch It Up
- Swap the chocolate chips for chopped walnuts to add a nice crunch.
- Use gluten-free all-purpose flour instead of whole wheat if needed.
- Add a teaspoon of cinnamon for a warm, spiced chocolate flavor.
- Substitute coconut sugar for brown sugar for a deeper molasses taste.
Common Questions
Can I taste the zucchini in the cake?
No, you cannot taste the vegetable at all in this recipe. The zucchini melts into the batter during the baking process. It simply provides incredible moisture and a soft, tender crumb.
How do I properly squeeze the zucchini?
Place your grated zucchini in a clean kitchen towel or cheesecloth. Twist the top and squeeze firmly over the sink. You want to remove most of the liquid so the cake isn’t soggy.
Can I make this as muffins instead?
Yes, this batter works beautifully for muffins as well. Just reduce the baking time to about 18 to 22 minutes. They are perfect for on-the-go breakfasts or school snacks.
I hope this cozy cake brings a little joy to your summer kitchen. It is the best way to use up that garden harvest while treating your family. Happy baking!
— Alex
Ingredients
- 2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon sal t
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large egg s
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 2 cups zucchini , finely grated and squeezed of excess moisture
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat convection oven to 350°F (175°C) and grease a 9x13 inch baking pan with non-stick spray.
- Sift together whole wheat flour, cocoa powder, baking soda, baking powder, and salt into a medium mixing bowl to remove lumps.
- In a stand mixer fitted with a paddle attachment, cream butter with granulated and brown sugars on medium-high speed until the mixture is aerated and light.
- Incorporate eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
- Reduce mixer speed to low and add the dry ingredient mixture alternately with the sour cream, beginning and ending with the dry ingredients.
- Gently fold in the grated zucchini and chocolate chips using a rubber spatula until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 40 to 45 minutes, or until the internal temperature reaches 200°F (93°C) and a toothpick inserted into the center emerges clean.
- Cool the cake completely in the pan on a wire rack to allow the crumb to set before portioning.
