Chocolate Zucchini Cake

There’s something incredibly special about creating a dessert that surprises everyone with its flavors and ingredients. The first time I made Chocolate Zucchini Cake, I was skeptical about combining chocolate and zucchini. I thought, how could this possibly work? But once the cake was out of the oven, the rich aroma filled my kitchen, and that first bite changed everything. It’s moist, decadent, and you’d never guess it was hiding veggies in there! I remember serving it to my friends, and the looks of pure joy on their faces were priceless. They couldn’t believe how delicious it was—especially when frosted generously with chocolate frosting. It became a staple at all my gatherings, proving that healthy can indeed taste indulgent!

Recipe Ingredients for Chocolate Zucchini Cake

This Chocolate Zucchini Cake is all about balance. Each ingredient plays a vital role in creating that rich, moist texture we crave in a cake. The key players include oat flour for a wholesome base, cocoa powder for chocolatey depth, and unsweetened applesauce that keeps the cake incredibly moist while adding natural sweetness. Together, they create a cake that’s not just delicious but also surprisingly nutritious.

• 1 1/2 cups milk – Any milk works perfectly to provide moisture and richness.
• 1 teaspoon vinegar – This helps to curdle the milk, acting like buttermilk for extra fluffiness.
• 3 cups oat flour – A gluten-free alternative that gives great texture without being too heavy.
• 2/3 cup cocoa powder – This is what makes the cake chocolaty and rich.
• 2 tablespoons arrowroot powder – A great thickening agent, helping to bind the ingredients together.
• 1 teaspoon baking soda – Helps the cake rise and become light and fluffy.
• 1 1/2 teaspoons baking powder – Works alongside baking soda for a perfect rise.
• 1 1/4 cups brown sugar – Adds sweetness and a hint of caramel flavor.
• 1 1/2 cups unsweetened applesauce – Provides moisture and natural sweetness.
• 1/2 cup zucchini – Shredded, this adds moisture and nutrients without altering the flavor.
• 1 cup chocolate frosting – For that luscious topping that makes every bite a dream.

The Process for Making Chocolate Zucchini Cake

Baking a Chocolate Zucchini Cake is a delightful journey. You’ll start with the basics and then let your kitchen fill with the enticing aroma of baking chocolate. Each step is simple, making it a fun activity for everyone, whether you’re an experienced baker or just starting out. Here’s how to bring this cake to life!

1. Preheat your oven to 180°C/350°F. This is a crucial step to ensure that the cake bakes evenly. Grease two 8-inch cake pans and set them aside. You want to ensure your cake doesn’t stick!
2. In a bowl, combine the milk and vinegar. Whisk them together and let the mixture sit for a bit to curdle. This will mimic buttermilk and add moisture to your cake.
3. In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix them well. You’re creating the dry mix, which is vital for a balanced cake.
4. In a separate bowl, whisk together the milk mix, brown sugar, and unsweetened applesauce. Make sure they’re well combined before adding the dry ingredients. This mixture brings sweetness and moisture.
5. Now, combine the wet and dry ingredients. Stir until just combined, being careful not to overmix. If you do, your cake could end up dense instead of fluffy.
6. Fold in the shredded zucchini. This will add moisture and a hint of veggie goodness without changing the flavor. It’s a sneaky way to get some nutrients into your dessert!
7. Distribute the batter evenly among the two greased cake pans. Don’t worry if it looks a bit thick; that’s what you want!
8. Bake for 35 to 40 minutes or until a skewer inserted comes out clean. You’ll want to check around the 35-minute mark. The cake should look puffed and slightly cracked.
9. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential for frosting later on!
10. When the cakes are completely cool, frost them generously with chocolate frosting. Layer them if you like! Slice and serve, watching everyone’s amazed reactions!

Substitutions and Tips

There’s always room for creativity in cooking! Here are some helpful substitutions and tips for making your Chocolate Zucchini Cake even better:

• Storage: Make sure to store leftovers in an airtight container at room temperature for up to three days to keep them fresh.
• Freezing: You can freeze the cake! Just wrap it tightly in plastic wrap and then foil. It can last up to three months in the freezer.
• Pairing: Serve this cake with a scoop of vanilla ice cream for an indulgent dessert. The contrast between warm cake and cold ice cream is divine!
• Flavors: Add a pinch of cinnamon or a splash of almond extract to the batter for a delightful twist.
• Decorating: Use fresh raspberries or strawberries on top to add a fresh pop of color and flavor.
• Variations: Try adding chopped nuts or chocolate chips into the batter for extra texture and flavor.
• Healthier Options: Swap some of the applesauce with mashed bananas for a different flavor profile!

What to Serve With Chocolate Zucchini Cake

• Ice Cream: A scoop of vanilla or chocolate ice cream pairs wonderfully with this cake, creating a rich dessert experience.
• Fresh Berries: Serve with fresh strawberries or raspberries to add a burst of freshness that complements the chocolate.
• Whipped Cream: A dollop of whipped cream on top enhances the cake’s richness and makes it even more indulgent.
• Sweet Sauces: Drizzle with caramel or chocolate sauce for an extra decadent dessert.
• Coffee: This cake is perfect for afternoon tea or coffee, as the rich flavors complement the warm beverage beautifully.
• Special Occasions: This cake makes an excellent dessert for celebrations like birthdays and anniversaries!
• Lunch or Snack: Enjoy a slice as a midday snack or a sweet lunch dessert to brighten your day.

FAQ

Conclusion

The Chocolate Zucchini Cake is truly a delightful way to enjoy a rich, chocolatey dessert that also packs in some nutrition. Its moist texture and delicious flavor will captivate your guests and family alike. I encourage you to give this cake a try for your next gathering or as a sweet treat for yourself. You won’t be disappointed with this deliciously sneaky way to include some veggies in your dessert!

Chocolate Zucchini Cake

The ultimate comfort food, Chocolate Zucchini Cake combines the rich flavors of chocolate with the hidden goodness of zucchini. Moist, decadent, and oh so satisfying, this cake is perfect for any occasion. Treat yourself and your loved ones to a slice tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups milk Any milk works perfectly to provide moisture and richness.
• 1 teaspoon vinegar This helps to curdle the milk, acting like buttermilk for extra fluffiness.
• 3 cups oat flour A gluten-free alternative that gives great texture without being too heavy.
• 2/3 cup cocoa powder This is what makes the cake chocolaty and rich.
• 2 tablespoons arrowroot powder A great thickening agent, helping to bind the ingredients together.
• 1 teaspoon baking soda Helps the cake rise and become light and fluffy.
• 1 1/2 teaspoons baking powder Works alongside baking soda for a perfect rise.
• 1 1/4 cups brown sugar Adds sweetness and a hint of caramel flavor.
• 1 1/2 cups unsweetened applesauce Provides moisture and natural sweetness.
• 1/2 cup zucchini Shredded, this adds moisture and nutrients without altering the flavor.
• 1 cup chocolate frosting For that luscious topping that makes every bite a dream.

Equipment

• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 180°C/350°F. This is a crucial step to ensure that the cake bakes evenly. Grease two 8-inch cake pans and set them aside. You want to ensure your cake doesn’t stick!
2. In a bowl, combine the milk and vinegar. Whisk them together and let the mixture sit for a bit to curdle. This will mimic buttermilk and add moisture to your cake.
3. In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix them well. You’re creating the dry mix, which is vital for a balanced cake.
4. In a separate bowl, whisk together the milk mix, brown sugar, and unsweetened applesauce. Make sure they’re well combined before adding the dry ingredients. This mixture brings sweetness and moisture.
5. Now, combine the wet and dry ingredients. Stir until just combined, being careful not to overmix. If you do, your cake could end up dense instead of fluffy.
6. Fold in the shredded zucchini. This will add moisture and a hint of veggie goodness without changing the flavor. It’s a sneaky way to get some nutrients into your dessert!
7. Distribute the batter evenly among the two greased cake pans. Don’t worry if it looks a bit thick; that’s what you want!
8. Bake for 35 to 40 minutes or until a skewer inserted comes out clean. You’ll want to check around the 35-minute mark. The cake should look puffed and slightly cracked.
9. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential for frosting later on!
10. When the cakes are completely cool, frost them generously with chocolate frosting. Layer them if you like! Slice and serve, watching everyone’s amazed reactions!

Notes

• Tip 1: For a richer cake, swap out half the applesauce with olive oil, butter, or vegetable oil.
• Tip 2: Swap out the oat flour for either all-purpose flour or whole wheat flour.
• Tip 3: For a low-carb cake, replace the oat flour with blanched almond flour, use allulose as the sweetener, and swap out the applesauce for full-fat yogurt.
• Tip 4: Swap out the applesauce for either plain yogurt or sour cream.
• Tip 5: Gluten Free: Use gluten-free oat flour.
• Tip 6: Make a bundt cake by baking the batter in a bundt pan.

Previous PostRoasted Lemon Honey Garlic Asparagus

Next Post Delmonico Potatoes

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.