Chocolate zucchini cake is a delightful way to incorporate vegetables into a rich, moist dessert. The zucchini adds moisture and texture without altering the chocolatey goodness of the cake. This recipe yields a decadent treat that is perfect for any occasion, from birthdays to afternoon teas.
Ingredients
For this recipe, you will need the following ingredients:
For the Cake:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (115 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
For the Chocolate Ganache (optional):
- 1/2 cup (120 ml) heavy cream
- 1 cup (175 g) semi-sweet or dark chocolate chips
Instructions
- Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Prepare the Zucchini
Grate the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
- Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined.
- Fold in the Zucchini
Gently fold the grated zucchini into the batter using a spatula, ensuring it is evenly distributed throughout.
- Bake the Cake
Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Prepare the Chocolate Ganache (optional)
If using the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Finish the Cake
Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula. Allow the ganache to set before slicing and serving.
- Serve and Enjoy
Slice the chocolate zucchini cake into squares and serve. Enjoy the moist, chocolatey goodness with the added goodness of zucchini!
Tips for Success
- Grating Zucchini: Grate the zucchini finely and squeeze out excess moisture to prevent the cake from becoming too wet.
- Mixing Batter: Mix the batter gently after adding the dry ingredients to avoid overmixing, which can result in a dense cake.
- Chocolate Ganache: The ganache adds an extra layer of decadence. Let it cool slightly before pouring it over the cake for a smooth finish.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Conclusion
Chocolate zucchini cake is a wonderful way to indulge in chocolate while sneaking in some vegetables. This recipe yields a moist and flavorful cake that everyone will love. Whether for a family gathering or a special treat, this cake is sure to be a hit. Enjoy baking and savor every bite of this delicious dessert!
