Ingredients. Frosting: this cake is delicious all by itself! This one seems easier, but I do love melted chocolate and cream in all it’s forms (never tried it as whipped cream, but it makes a sweet ganache, fondue, or fudge sauce). Caramels chocolate bar donut cookie. This layered cake is sandwiched together with freshly whipped cream, making it extra moist and crumbles the way any great chocolate cake should because of the wonderful zucchini. We rolled into town last night after the kids and I spent a week in Montana with my parents (giving me the chance to attend a casual 20-year high school celebration with some old, wonderful friends and simultaneously laugh harder than I have in years and also feel really, really old). With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. My absolute favorite way to serve this cake is to nix classic chocolate frosting and use lightly sweetened chocolate whipped cream. Mix well and then stir in zucchini. But remember … we’re talking 20-odd years ago. Be wary when microwaving chocolate—it can scorch easily. I’m wanting to make a chocolate whipped cream for an ice cream cake I’m making and I remembered seeing one here. As it says though, don’t squeeze out the juice from the zucchini. Hi Mel – in all of the times you have made this cake, have you ever attempted a gluten free version? I thought it was pretty fantastic on day one but day two was ridiculous. This cake can easily have other variations. I wanted a more stable whipped chocolate frosting so I took one package of instant chocolate pudding mix whisked in one cup of milk and then folded in a small tub of cool whip. Whip until thick and creamy.Bundt Pan: my Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes. Zucchini: I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.Frosting: this cake is delicious all by itself! I realize that zucchini cake isn’t such an earth-shattering concept anymore. Favorite cake! Will report results! used a 9×13 glass pan. This counts as a serving of vegetable, right? (The chocolate flavour of that whipped cream reminded me exactly of my favourite chocolate ice cream.) Adapted from Chocolate Chip Zucchini Muffins. My sister and I refer to you so often and as if you lived next door that we have resorted to just saying it’s from “Mel’s”. Sometimes a cake recipe (with the makeup of other ingredients) needs oil for a more moist cake. I love this recipe! Thank you. Sadly I’m not, I certainly wish I was though! The rise might not be quite as high but I often sub Dutch process for natural unsweetened and in most cases it works ok (you might decrease the baking soda to 1/2 teaspoon and increase the baking powder to 1 teaspoon). I frosted the cake with my own salted walnut butter cream. Glad you loved this recipe – thanks for detailing your changes! When I click on make it, it goes to another page where there is buttermilk. I’m always looking for new ways to use up the crazy amounts of zucchini that we have in the garden each year. I made this cake dairy and gluten-free for my SIL and it turned out AMAZING! 40 minutes I’ll be making it again and again. Homemade cakes don’t get much easier than this simple chocolate zucchini cake recipe! I   took my overgrown zucchini from greenhouse to oven within an hour. I didn’t frost, you don’t need to but I did add a scoop of vanilla ice cream. What?? I swear by this cake! I doubled it, but had a lot leftover. Print If you have loads of zucchini and have already made plenty of zucchini bread , this cake is also a great way to use up extra zucchini. This is good cake, but very wet on the bottom. Doesn’t even need frosting (though yours sounds delicious). Mixing Bowl Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Clearly not me. Thanks! For the chocolate zucchini cake: 2 cups granulated sugar. This was so so yummy!! And on still having babies! As far as I was concerned back then, zucchini cake was an epiphany … a revolution! One of our classic favorites is an easy zucchini cake with fudge sauce. My kids loved this cake, even the zucchini hater of the family. Add husks from sieve and chocolate chips to dry ingredients. I’ve been following your website for oh so long and love just about everything I try. That and the fact that I have a plethora of zucchini in my garden. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. I’d suggest tossing the chocolate chips in with the dry ingredients first to help prevent them sinking to the bottom while baking. YUM! I’ve been cooking from your blog for years and have countless of favorites. I often replace dairy milk for almond or cashew milk. Can I ask where you’re from? I kid you not, he said the Chocolate Zucchini Cake was the BEST cake he … After the first delicious pan i’ve done some tweaking and have gotten to replacing all oil with apple sauce, and using 1 cup of whole wheat flour with 1/2 of a flour. 1 and 3/4 cups unsweetened cocoa powder, sifted. I added a thin layer of simple, lightly sweetened fudge icing. In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil. This looks very similar to a recipe I make. I thought it would be a bit like a very fat brownie. P.S. Coconut oil and ghee are also possible substitutions. Let it sit for 10 to 15 minutes while you make the rest of the cake. It also does not stick to your palate. When the plants are so enormously huge, even spreading apart the prickly stems and peering inside, it’s easy to miss those camouflaged beauties. Add the eggs and oil, mix well. Loved loved loved this cake!! Very moist, very tasty! I didn’t have any vanilla the first time I made it so I put Kahlua liquor instead. In one large bowl mix together the flour, cocoa powder, baking powder, baking soda, cinnamon, and … Review is for cake only. I am still harvesting zucchini so I made this cake last night to share with friends in a post-theater gathering. Chocolate Zucchini Cake September 24, 2019 By thetastyk 14 Comments This Chocolate Zucchini Cake is not only vegan but so moist and rich on the inside, it might just become your new go-to chocolate cake! Mel, on my reader there is 1 page with the list of ingredients where the buttermilk is not listed. The recipe is very forgiving. I have made this twice now and brought it to the Koch’s last weekend. BEST.CAKE.EVER. But remember … we’re talking 20-odd years ago. It also nicely used up some of that blinking marrow which is still taking up a lot of fridge space. My garden looks like it thinks it is still June! Bake at 350 degrees for 45 to 50 minutes. Cake is delicious! Whip until thick and creamy. I didn’t make the icing. I haven’t, but I bet it would work great! Our family absolutely loves zucchini, especially when we grow it ourselves. I know there are a million other things I can do with my zucchini (not the least of which are these healthier muffins and of course my go-to zucchini bread), but seriously, chocolate cake. Super moist and chocolatey and completely delicious. But I add some cloves and cinnamon. I had my husband close his eyes and eat each one. Disappointing. I made this for my mom’s birthday cake and it was delightful. Thanks! Do you suggest storing the cake room temperature or do you like it stored in the fridge? For sure it was done at 40 minutes and I wished I’d checked it sooner, at 35 – so keep an eye on it no matter what Aunt Marilyn says about time, to make sure it doesn’t dry out. After getting back from our Montana vacation (born and raised in the Bozeman area) I had to come home and put together a birthday party for my daughter. This Chocolate Zucchini Cake is a rich, dense chocolate cake made with shredded zucchini from the garden. Does it matter if I use Dutch processed cocoa or regular natural cocoa? I cooked it for at least 45mins and it was springy and the skewer came out clean. It’s a great cake. Chocolate Zucchini Cake with Brown Sugar Streusel, 1 1/2 cups (11.25 ounces) granulated sugar, 1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil, 1/2 cup (2 ounces) natural, unsweetened cocoa powder. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. The recipes sounds delicious, but there is just too much sugar in it for diabetics. Sounds like you have a beautiful spot! Save my name, email, and website in this browser for the next time I comment. You need the best chocolate zucchini cake recipe…and this is it! I want to make this in advance for my daughters birthday then cut into shapes and decorate on the day, do u think it would still taste the same defrosted? I did this but needed to double the recipe. I take it you would just dollop that on slices rather than spreading on full cake? 1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil I split the recipe into 2 loaf tins. It smelt great and I was longing to cut into it. Zucchini Chocolate Chip Cake 58 This is a very moist and chocolatey cake. It was only AFTER pulling the cake out of the oven that I realized I COMPLETELY FORGOT to add the buttermilk (way too much multitasking today). As tends to be the way when I try to put zucchini in baked goods, this one took a few tries to get right. I also cut down the sugar in the cake because I don’t like too sweet of a cake. Total Time 35 minutes. It took about 50 minutes to bake and was wonderfully moist. The zucchini in this chocolate cake, really does make it so moist. Shredded zucchini, chocolate chips, and chopped nuts go into this easy cake mix Bundt cake. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. This cake is amazing!! So happy to hear that, Katherine – thank you! I used half the sugar stated because I don’t like things too sweet. © Mel Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Will definitely make this again! Wonder where it went wrong for me….. we laughed because I have never had a cake fail……. If I made it more might end up in my mouth than on the cake . Can I use the food processor to grate or would that obliterate it? I made this into a bundt cake and topped it with chocolate ganache. Thank you so much for sharing all of your amazing recipes! I made this cake gluten-free and it was a hit! I’m going to try them again…they taste fabulous and are so moist. ","position":3,"name":"Stir in the shredded zucchini. This is truly a five star recipe!!! Thank you for sharing your recipe! 1 1/2 cup (7.5 ounces) all-purpose flour I don't think it needs any frosting. I used white whole wheat flour in the recipe and baked it in a Bundt pan in a convection oven. Thanks again, your thoroughness and precision is appreciated (I must try to emulate it!) How I don't know! Would this be good with German chocolate cake topping? Because this is a low carb chocolate cake, you will need some unsweetened cocoa or cacao powder, and I love to add few drops of my Vitality or Plus Orange edible essential oils and some cinnamon powder. It’s from my Aunt Marilyn, and it is easily my Uncle Dan’s favorite chocolate cake of all time (and trust me, the guy loves chocolate cake even more than I do, which is pretty remarkable in and of itself). Yeah, yeah. Total Time: I’m not normally a ‘sweet’ person (I just love baking not eating it), and I couldn’t resist a few BIG bites of this cake. Recommended Products How to Make Chocolate Zucchini Cake In theory you could make this in one bowl, but I like to make sure that I get all of my wet and dry ingredients incorporated correctly before we mix them together. But the cake and the frosting are yummy! Prep Time 15 minutes. You make me look like a rock-star in the kitchen. I will probably repurpose some of it as a chocolate trifle! SO delicious and moist!!! I made the cake today and it turned out delicious! Grated zucchini makes for a surprisingly rich and dense chocolate cake, and with chocolate ganache over top, this chocolate zucchini cake is fudgy and intensely chocolatey in just the right way. Notes Chocolate Zucchini Cake {Honey-Sweetened} Posted on September 18, 2018 August 7, 2019 by Heather Perfectly moist and sweetened with honey, this chocolate zucchini cake is one of my favorite cakes ever. Just to mix things up a bit I also used 1 cup of white flour, 1/4 cup whole wheat flour and 1/4 cup almond flour and reduced the sugar to 1 cup from 1 1/2. Cool on a rack. It’s rather rare that I bake a cake during the Summer, I typically stick to baking cupcakes and no bake treats that don’t take long to make or heat up the kitchen. Delicious! I drained the zucchini out of habit and was still ok. 1 cup finely grated zucchini, loosely packed (200g) 1/2 cup applesauce ; 1/3 cup oil (Replace with more applesauce only if you don’t mind a … Butter/canola oil. Not sure looking at your blog if you are still in Montana…. This looks amazing! The Best Chocolate Zucchini Cake Thank you for sharing this very delicious recipe We’ve replaced it as a new family favorite. 1/2 cup (2 ounces) natural, unsweetened cocoa powder I will definitely make it again! I have made it without the cream cheese swirl/chips topping and have frosted the cake. Made this tonight, exactly as noted in the recipe. Chocolate Zucchini Cake is incredibly moist and fudgy but surprisingly quick and easy to make with extra zucchini. Take that fussy white layer cake that requires me to beat egg whites separately and make me want to beat my head against the kitchen counter (and yet I still can’t stop trying to perfect it). Thanks for another great one! Very moist and delicious. Pretty sweet, you could probably cut back suger. Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Driving all day and coming back to unpack and get back to real life…not awesome. Our Chocolate Zucchini Cake is the perfect way to use your garden zucchini. I notice in this recipe and your best chocolate cake (which I LOVE!) This recipes calls for 1/4 cup butter and 1/4 cup canola oil. Once the batter is mixed well pour into baking pan and bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Among all the chores we are tackling today (whilst trying to manage positive attitudes…me included), the garden needed some serious TLC. I think this is the best ratio/combination for a moist texture and buttery flavor. Servings 24 servings. I bet the Dutch-process would taste much better. The term chocolate cake may conjure up images of old-fashioned sponge and cheese cakes, but today’s version is something completely different: a moist, rich chocolate cake with a smooth golden brown interior and a tantalizing exterior. Bake 25-30 minutes or until top springs back when lightly touched. The small amount of leftovers were just as moist. I confess that I only made the cake, as I had frosting to use up in the fridge. But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. You can use only butter or only canola oil if you prefer (a 1/2 cup of each). So disappointing after all the rave reviews. It disappears into the cake without a sign that is was ever there, other than to give the cake an amazing moist and dense texture, like any truly brilliant chocolate cake should have. Fold in the grated, and drained, zucchini and 1/2 cup chocolate chips. Thanks for all your great recipes that are a staple in our home! Very enjoyable. 9X13-inch Metal Baking Pan But I have been wondering why you said you always use a metal/aluminum baking pan instead of glass? So when I “assigned” myself (cuz that’s how I roll) to bring a dessert to a church meeting tonight it was a given that I would probably be making one of your recipes. Hey girls, I am from Anaconda. In fact, the marrow didn’t break down too well, and the top half cooked fairly well but the lower half is heavy and doughy. Thanks for a perfect recipe! As I was about to ditch the batch and start over, I decided to taste it and discovered nothing but pure joy with morsels of chocolate zucchini cake dancing around in my mouth! Scrape the batter into the pan and smooth the top. But one exception is this Chocolate Zucchini Cake; super moist from the zucchini, filled with a little crunch from the nuts and a luscious chocolate flavor that can’t be beat!. Paul said after tasting it, “This has zucchini in it? I used 3/4 cup sugar and found it just sweet enough for my family. Today might as well be opposite day. I am always baking zucchini cake recipes and decided to try something that didn’t have chocolate chips….. OMG it was gummy and horrible. I used an aluminum pans and had to bake for an extra 10-ish minutes. Today might as well be opposite day. It was perfect and saved time grating by hand. I always squeeze a little water out of the zucchini just in my hands over the sink. Omg! Hi Annie – I went to high school in Montana (Billings) but now I live in southwestern Idaho. This cake is just as you promised – DELICIOUS!!! Make this cake with yogurt for extra moisture, as well as flour, sugar, unsweetened cocoa powder, cinnamon, and grated zucchini. Could it be baked in cupcakes? I love the Kalispell area. Could you suggest any substitutions for the regular flour? Mel – whoever said this gets better after 2-3 days was so right! Oooh boy, it isn’t pretty out there. 1 cup finely grated zucchini, loosely packed (200g) 1/2 cup applesauce ; 1/3 cup oil (Replace with more applesauce only if you don’t mind a … Thanks! In a large bowl, sift together the confectioner's sugar and the cocoa powder. I’ve made it dozens of times without the gumminess issue so I’m thinking it must be due to how we are each treating the zucchini (or what type of zucchini we are using). Do you use the cup4cup or better batter blends ever? Sorry this didn’t work out for you, Carina. In bread, in cookies, on my dinner plate, and yes, even in my cakes. Stir in eggs, vanilla and buttermilk. Chocolate Zucchini Cake: Ingredients & Substitutions. I like it better than the choc-zucc. Thought maybe it will bake up ok… Which means less for me, but that’s probably a good thing. My son a a dairy allergy. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Taste of Home is America's #1 cooking magazine. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed. So good. —Sue Falk, Warren, Michigan. Ingredients The resulting tiny bits changed the texture enough to win one more kid over. I hope I didn’t slaughter the names of those. Thanks for always being so reliable with fantastic recipes! Like you mentioned, I think the end result may be due mostly to the squash and the reduced sugar. This Keto Zucchini Chocolate Cake recipe proves you can still have your cake and eat it to while on a low carb diet like keto.It may not sound tasty, but this Keto Zucchini Chocolate Cake will easily become one of your favorite keto dessert options.. Disclosure: As an Amazon Associate I earn from qualifying purchases.This post may contain affiliate links. ","url":"https:\/\/www.melskitchencafe.com\/best-chocolate-zucchini-cake\/#mv_create_1160_3"},{"@type":"HowToStep","text":"Add the flour, cocoa powder, salt, soda and baking powder. I made this cake this afternoon and frosted it with your chocolate frosting recipe (because it’s Monday and we need to get through the week somehow!). If no moisture drains out and the … I’ve found that the larger the zucchini shreds/pieces, the more gummy the baked zucchini good will be. I love this cake! I subbed almond milk for buttermilk so I could make some dairy-free cupcakes, too, and it was so good! Everyone loved it and my kids actually ended up gobbling up this cake post birthday party. Is it possible to omit the cocoa powder for the cake? To ice the cake, slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. It’s like it needed more sugar to counter the cocoa? This moist chocolate zucchini cake and other similar zucchini dessert recipes are the tastiest ways to sneak extra veggies into your menu. Mine was gummy and my flour lumped it was terrible. , Thanks, Mel! The chocolate buttercream frosting was so divine! Four of us devoured an entire cake in less than a day, and then we did the same thing 2 days later when we baked another cake. I made this doubling the recipe for a 2-layer cake. Can you blame them for wanting to be this? I made these as muffins and mini loaves. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. It may have been a little full. We laughed when I told her it is my favorite cake to. 9X5 or 8 1/2 X 4 1/2? Oh, baby. 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