Description
A deliciously moist and rich chocolate zucchini bread that combines the best of both worlds healthy veggies and indulgent chocolate! A perfect treat for breakfast or dessert.
Ingredients
For the Chocolate Zucchini Cake:
2 cups all-purpose flour – Provides structure and stability to the cake.
1/2 cup unsweetened cocoa powder – Use high-quality cocoa powder for a rich, intense chocolate taste.
1 teaspoon espresso powder Enhances the depth of the chocolate flavor without adding a coffee taste (don’t skip this secret ingredient!).
1 1/2 teaspoons baking soda – Helps the cake rise and stay light.
1/2 teaspoon baking powder – Provides extra lift and softness.
1/2 teaspoon salt – Balances the sweetness and boosts all the other flavors.
1 cup granulated sugar – Sweetens the cake while contributing to its soft texture.
1/2 cup brown sugar – Adds moisture and a hint of caramel undertones.
2 large eggs – Binds the ingredients together and provides structure.
1/2 cup vegetable oil – Keeps the cake moist and tender without overpowering flavors.
1/2 cup sour cream – This is the key to a super moist cake with a soft, velvety crumb.
2 teaspoons vanilla extract – Enhances the overall sweetness and aroma.
2 cups zucchini, finely shredded – The star ingredient! Use fresh, unpeeled zucchini for maximum moisture.
1 cup chocolate chips – Adds bursts of melted chocolate throughout the cake for extra indulgence.
Optional for Extra Indulgence:
1/2 teaspoon cinnamon – For a warm, subtle spice that complements the chocolate.
1 tablespoon espresso powder (additional) – If you want an even bolder chocolate punch.
For the Chocolate Buttercream (Optional Frosting):
1 cup unsalted butter, softened – Creates a creamy, rich frosting base.
2 1/2 cups powdered sugar – Sweetens the buttercream while providing a smooth texture.
1/2 cup unsweetened cocoa powder – Deepens the chocolate richness in the frosting.
1 teaspoon espresso powder – Intensifies the chocolate flavor and balances the sweetness.
2–3 tablespoons heavy cream – Adjusts the frosting consistency to make it light and fluffy.
1 teaspoon vanilla extract – Adds a warm, sweet aroma.
Pinch of salt – Balances the sweetness and enhances the overall taste.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal. This helps prevent the cake from sticking while ensuring even baking.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the following dry ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Sift the mixture if your cocoa powder is lumpy—this ensures a smooth batter and even distribution of the dry ingredients.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine:
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
Whisk these ingredients until smooth and well combined. The sour cream and oil are essential here—they ensure your cake stays moist and tender.
Step 4: Incorporate the Zucchini
Gently fold in 2 cups of finely shredded zucchini into the wet ingredients. There’s no need to peel or squeeze the zucchini—the natural moisture from the zucchini keeps the cake soft.
Tip: Ensure the zucchini is evenly distributed to maintain a moist texture throughout the cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or a wooden spoon until just combined—don’t overmix, as this can make the cake dense.
Once the batter is combined, fold in 1 cup of chocolate chips to add rich, melty bursts of chocolate in every bite.
Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Tip: Avoid overbaking—the moisture from the zucchini makes the cake resilient, but baking too long can dry it out.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely if you plan to frost it. This step prevents the chocolate buttercream from melting when applied.
Optional: Make the Chocolate Buttercream
While your cake cools, prepare the optional chocolate buttercream for a luxurious finish:
In a large bowl, beat 1 cup unsalted butter (softened) until light and fluffy (about 2-3 minutes).
Sift in 2 1/2 cups powdered sugar and 1/2 cup unsweetened cocoa powder.
Add 1 teaspoon espresso powder, 1 teaspoon vanilla extract, and a pinch of salt.
Slowly mix on low speed, gradually increasing to medium. Add 2-3 tablespoons of heavy cream until the buttercream reaches a smooth, spreadable consistency.
Step 8: Frost and Serve
Once the cake is completely cool, spread a generous layer of chocolate buttercream on top. For an extra indulgence, try a chocolate fudge frosting or serve the cake plain with a dusting of powdered sugar.
- Prep Time: 15
- Cook Time: 45
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 210
- Carbohydrates: 30g
- Protein: 3g