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Chocolate Zucchini Cake

This chocolate zucchini cake is made with flour, sugar, butter, cocoa powder, and a summery abundance of squash. The zucchini makes for marvelously moist cake.

Ultra-rich, moist, and fudgy, my Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in about 1 hour. No mixer is required and the ganache adds even more chocolate flavor.–Hannah Queen

SHOULD I PEEL MY ZUCCHINI BEFORE BAKING WITH IT?

Zucchini peel is where most of the vitamins and fiber are, so you’ll want to keep it in (if you’re into that kind of thing, obviously). This recipe asks for the 2 cups of grated zucchini you’ll get from 2 medium-sized zucchinis. However, if you were to decide to go with one large zucchini, you should be aware that zucchini skin gets bitter as they get bigger. If all you’ve got is one big one, you might want to nibble that peel before you start grating.

Chocolate Zucchini Cake

A wooden table with a pitcher and a green plate holding a chocolate bundt cake drizzled in chocolate ganache.

This chocolate zucchini cake is made with flour, sugar, butter, cocoa powder, and a summery abundance of squash. The zucchini makes for marvelously moist cake.

Hannah Queen

Prep 45 mins

Cook 50 mins

Total 1 hr 35 mins

Dessert

American

8 to 12 servings

683 kcal

No ratings yet

For the chocolate zucchini cake

For the ganache

Make the chocolate zucchini cake

  • Preheat the oven to 350°F (175°C). Butter a 10-inch (25-centimeter) Bundt pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping the sides of the bowl after each addition. Stir in the vanilla. Alternate adding the flour mixture and milk to the mixer bowl, beginning and ending with the flour. Stir in the zucchini. The batter will be quite thick.
  • Scrape the batter into the prepared pan and bake the cake until a tester inserted into the center comes out clean, about 50 minutes. Allow the cake to cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely.

Make the ganache

Assemble and serve the cake

Serving: 1portionCalories: 683kcal (34%)Carbohydrates: 83g (28%)Protein: 9g (18%)Fat: 37g (57%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 130mg (43%)Sodium: 401mg (17%)Potassium: 460mg (13%)Fiber: 5g (21%)Sugar: 49g (54%)Vitamin A: 1084IU (22%)Vitamin C: 6mg (7%)Calcium: 112mg (11%)Iron: 5mg (28%)

Recipe Testers’ Reviews

Originally published July 20, 2018

HUNGRY FOR MORE?

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