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–+ servings
Chocolate Zucchini Cake

Moist and Delicious Chocolate Zucchini Cake in Under an Hour

Enjoy a moist and fudgy Chocolate Zucchini Cake that's quick to make and perfect for busy days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 9 slices
Calories 250 kcal

Equipment

  • 8x8 inch baking pan
  • mixing bowls
  • whisk
  • spatula
  • Oven

Ingredients
  

For the Cake

  • 1 cup all-purpose flour Measure accurately using the spoon-and-level method to prevent dry cake.
  • ½ cup unsweetened cocoa powder Natural cocoa powder is recommended, not Dutch process.
  • 1 cup light brown sugar
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ⅓ cup unsalted butter Can be replaced with more oil or yogurt if desired.
  • ⅓ cup vegetable oil Can substitute with melted coconut oil or other neutral oil.
  • 1 cup full-fat sour cream or plain yogurt Can use Greek yogurt as a substitute.
  • 2 eggs Ensure they are at room temperature for better emulsification.
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini Squeeze out excess water to avoid a gummy texture.
  • 1 cup semisweet chocolate chips Other varieties, like milk or white chocolate, can be used based on preference.

For the Glaze

  • 1 cup powdered sugar Adjust milk quantity to achieve desired consistency.

Instructions
 

Step-by-Step Instructions for Chocolate Zucchini Cake

  • Preheat your oven to 350°F (or 325°F if using a glass pan) and line an 8x8 inch baking pan with parchment paper and spray with nonstick spray.
  • In a small bowl, combine the melted unsalted butter, vegetable oil, full-fat sour cream, eggs, and vanilla extract. Whisk until smooth.
  • In a large mixing bowl, sift together the all-purpose flour, cocoa powder, light brown sugar, fine sea salt, and baking soda. Mix with a whisk until well combined.
  • Make a well in the dry ingredients and pour in the whisked wet mixture. Stir gently until just combined.
  • Fold in the shredded zucchini and semisweet chocolate chips.
  • Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick comes out clean.
  • While the cake cools, whisk together the powdered sugar and a splash of milk until smooth. Adjust milk for desired glaze consistency.
  • Once cooled, remove the cake using parchment overhang, drizzle the glaze on top, slice, and serve.

Notes

Remove excess water from the zucchini to prevent a gummy texture. Weigh cocoa powder and flour for accuracy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword Chocolate Zucchini Cake, easy dessert, fudgy cake, moist cake, summer dessert, vegetable cake
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