Description
This Chocolate Zucchini Cake is a chocolate lover’s dream! Rich, moist, and decadently delicious, it’s packed with the perfect balance of cocoa and zucchini for an irresistible treat. Topped with a smooth chocolate glaze, it’s sure to become a favorite!
Ingredients
- 2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
- 7 tablespoons unsweetened cocoa powder
- 2 tablespoons butter, softened
- 3 eggs, room temperature
- 2 cups granulated sugar
- 1 ½ cups unsweetened applesauce
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup semi-sweet mini chocolate chips
- ¾ cup semi-sweet chocolate chips (for glaze)
- 3 tablespoons butter (for glaze)
- 1 tablespoon light corn syrup (for glaze)
- ¼ teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan generously and set aside.
- Grate the zucchinis and place them on several layers of paper towels to absorb excess moisture. Gently press the zucchini with a towel to release the moisture, ensuring it’s not too dry—just less wet. You’ll need about 2 to 3 cups of grated zucchini.
- In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture and set it aside.
- Stir the dry flour mixture into the wet ingredients until just combined.
- Toss the chocolate chips with the reserved flour mixture, then add them along with the grated zucchini to the batter. Stir until everything is well combined.
- Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.
- For the Chocolate Glaze: In a microwave-safe dish, combine the butter, chocolate chips, and corn syrup.
- Heat in the microwave in 30-second intervals at 50% power, stirring in between, until the mixture is smooth and melted.
- Stir in the vanilla extract and drizzle the glaze over the cooled cake.
Notes
- Be sure to remove as much moisture as possible from the zucchini to avoid a soggy cake.
- For a lighter glaze, you can use less butter and chocolate.
- This cake can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 33g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
