Decadent Dark Chocolate Zucchini Cake Recipe
This Dark Chocolate Zucchini Cake is a moist and rich dessert that cleverly incorporates fresh zucchini to add moisture and a subtle earthy flavor while keeping the cake tender. Enhanced with deep, bittersweet dark chocolate and cocoa powder, this cake offers an indulgent chocolate experience with the added nutritional benefits of zucchini, making it a perfect treat for chocolate lovers seeking a unique twist on a classic cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup dark chocolate (chopped or chips)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake evenly.
- Prepare Zucchini: Grate the zucchini finely, then lightly squeeze to remove excess moisture but keep some for moisture retention in the cake.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure they are well combined and to prevent lumps.
- Melt Dark Chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth, then let it cool slightly.
- Combine Wet Ingredients: In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened.
- Combine All Ingredients: Slowly add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini and melted dark chocolate, mixing gently to incorporate evenly without overmixing.
- Prepare Pan and Bake: Grease a 9-inch round cake pan and pour the batter into it, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve at room temperature for the best texture and flavor.
Notes
- You can substitute some or all of the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- For added texture, consider folding in chopped nuts such as walnuts or pecans.
- If you prefer a sweeter or less intense chocolate flavor, adjust the amount of dark chocolate or use semi-sweet chocolate chips.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Letting the cake cool completely before slicing helps achieve clean slices and preserves the moist texture.
Keywords: Dark Chocolate Zucchini Cake, moist chocolate cake, chocolate zucchini dessert, healthy chocolate cake, chocolate cake with vegetables
