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This chocolate zucchini cake transforms the humble garden vegetable into an incredibly decadent dessert that will satisfy even the most discerning chocolate lover. The zucchini adds incredible moisture without any vegetable flavor, creating a cake that stays fresh for days—if it lasts that long!
I first made this cake when I had an abundance of zucchini from my garden and was looking for something beyond zucchini bread. My chocolate-loving family had no idea vegetables were hiding in their dessert until I revealed the secret ingredient after they asked for seconds!
Ingredients
- All-purpose flour: Provides the structure while keeping the texture tender
- Unsweetened cocoa powder: Brings deep chocolate flavor without extra sweetness
- Light brown sugar: Adds moisture and a hint of caramel notes
- Melted butter and vegetable oil: Create an incredibly moist crumb that stays fresh for days
- Sour cream: Adds tanginess and richness that complements the chocolate perfectly
- Extra egg yolk: Increases the richness and fudginess of the final texture
- Shredded zucchini: Disappears into the cake while adding incredible moisture
- Semisweet chocolate chips: Melt slightly during baking for pockets of intense chocolate flavor
- Simple powdered sugar icing: Adds just the right amount of sweetness to finish
Step-by-Step Instructions
- Prepare the pan:
- Line your 8x8 metal baking pan with parchment paper then spray with nonstick cooking spray. This ensures the cake releases perfectly without sticking and makes cleanup much easier.
- Mix the dry ingredients:
- Whisk together the flour, cocoa, sugar, salt, and baking soda in a large bowl. This even distribution prevents cocoa or baking soda clumps in the final cake.
- Combine wet ingredients:
- In a separate small bowl, whisk together melted butter, oil, sour cream, eggs, egg yolk, and vanilla until completely smooth. The room temperature ingredients will blend much more easily than cold ones.
- Create the batter:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a few flour streaks remain, which prevents overmixing. Properly squeeze excess moisture from your shredded zucchini before adding it to the batter along with the chocolate chips. Gently fold until just combined.
- Bake to perfection:
- Pour the batter into your prepared pan and bake for exactly 30 minutes or until a toothpick comes out clean. Resist the urge to overbake as this will dry out your cake. A slight sinking in the middle is normal and indicates a properly moist cake!
- Apply the finishing touch:
- Once completely cooled, stir together the powdered sugar and milk until smooth. The icing should be thick but pourable. Drizzle over the cake and allow it to set before slicing into squares.
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This cake became an instant family favorite after I brought it to a summer barbecue. My niece who normally avoids vegetables asked for the recipe, and I waited until she had made it herself before revealing the secret ingredient!
Preventing Excess Moisture
The key to a perfect texture is properly managing the moisture from your zucchini. After shredding, place the zucchini in a clean kitchen towel and squeeze firmly to remove excess water. Too much moisture will make your cake dense and gummy in the center rather than light and fudgy. For extra insurance against sogginess, you can lightly salt the shredded zucchini and let it sit for 10 minutes before squeezing, which draws out even more water.
Easy Variations
This versatile recipe welcomes creative adaptations. Replace half the chocolate chips with chopped walnuts or pecans for added texture. For a mocha twist, dissolve 1 tablespoon of instant espresso powder in the wet ingredients. You can also transform this into a spiced chocolate cake by adding 1 teaspoon of cinnamon and a pinch of cayenne for a Mexican chocolate inspired flavor. The recipe also works beautifully as cupcakes—just reduce the baking time to about 18-20 minutes.
Make Ahead and Storage
This cake actually improves with a day of rest as the flavors meld and intensify. Store it at room temperature in an airtight container for up to 4 days. For longer storage, individually wrap cake squares and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. The cake remains remarkably moist even after freezing, making it perfect for advance preparation for parties or unexpected guests.
Serving Suggestions
While delicious on its own, this cake reaches new heights with simple accompaniments. Serve slightly warmed with a scoop of vanilla ice cream for a delightful temperature contrast. A dollop of lightly sweetened whipped cream and fresh berries adds elegance for dinner parties. For a casual brunch offering, dust with powdered sugar instead of icing and serve with fresh coffee.
Frequently Asked Questions
- → Can I use a glass baking pan for this cake?
Yes, you can. If using a glass pan, lower the oven temperature to 325°F and increase the baking time to 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- → How do I prevent the cake from becoming gummy?
Ensure you squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This step helps maintain a light and fluffy texture.
- → Can I substitute sour cream with yogurt?
Yes, you can use plain full-fat yogurt as a substitute for sour cream. Both options provide moisture and richness to the cake.
- → What type of chocolate chips should I use?
Semisweet chocolate chips are recommended for a balanced sweetness, but you can also use dark or milk chocolate chips based on your preference.
- → How should I store the cake?
Store the cake in an airtight container at room temperature for up to four days. This will help maintain its moisture and flavor.