This Moist Chocolate Zucchini Cake is a fun twist on your regular chocolate cake! The secret ingredient, zucchini, makes it super soft and adds extra goodness without being noticeable.
Trust me, you’ll be amazed at how rich and chocolaty it tastes! Plus, it’s a sneaky way to get some veggies in, so you won’t feel guilty about enjoying a slice (or two)! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the cake. You can substitute with a gluten-free baking blend if you’re avoiding gluten. I’ve tried it, and it works well!
Cocoa Powder: Unsweetened cocoa powder is key for rich flavor. If you have Dutch-process cocoa, that works too, offering a slightly different taste; it’s darker and less acidic.
Vegetable Oil: It keeps the cake moist. You can swap it for melted coconut oil or unsweetened applesauce for a lighter option. Both add moisture!
Grated Zucchini: Fresh zucchini is the star here. If it’s out of season, you can use store-bought grated zucchini (just make sure to drain excess moisture). I love using the zucchini straight from my garden for added freshness.
Buttermilk: This adds moisture and tenderness. If you don’t have any, mix 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go!
What’s the Best Way to Prepare Zucchini for Baking?
Preparing zucchini properly is crucial for a moist cake. Here are the steps:
- Start by washing the zucchini well. There’s no need to peel it—most nutrients are in the skin!
- Grate using a box grater or food processor. Aim for small, fine pieces to blend evenly into the batter.
- After grating, place the zucchini in a clean kitchen towel, twist, and squeeze to remove excess moisture. This prevents the cake from becoming soggy.
By following these tips for using zucchini, you’ll ensure your cake turns out moist and delicious every time!
How to Make Moist Chocolate Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1/4 cup buttermilk or plain yogurt
- 1 cup chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 40-50 minutes of bake time, plus a little cooling time. Altogether, you can have this scrumptious cake ready in about 1.5 hours. Just enough time to prepare for deliciousness!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans. This will help the cake come out easily once it’s done baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large bowl, use a mixer to beat the vegetable oil, granulated sugar, and brown sugar together until it’s mixed well. Add in the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract to give it that lovely flavor.
4. Mix Everything Together:
Now, slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry mixture to keep everything balanced. Mix just until combined—don’t worry if there are a few lumps; too much mixing can make the cake tough!
5. Add the Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips, if you’re using them. The zucchini adds moisture, so don’t skip this part!
6. Pour and Bake:
Pour the batter into your prepared pan(s) and spread it out evenly. Bake in the oven for about 40-50 minutes. Check for doneness with a toothpick in the center; if it comes out clean, your cake is ready!
7. Cool and Frost:
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely. Frost with chocolate frosting, cream cheese frosting, or enjoy it simply dusted with powdered sugar—whatever you prefer!
Enjoy your moist, rich chocolate zucchini cake, and watch everyone be surprised when you tell them it has zucchini in it!
FAQ for Moist Chocolate Zucchini Cake
Can I Substitute the Zucchini with Another Vegetable?
While zucchini is the star of this cake for its moisture and subtle flavor, you can try using grated carrots or even mashed bananas as alternatives. Keep in mind, this may slightly alter the taste and texture of the cake.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For extended freshness, you can refrigerate it. Just make sure to allow it to come to room temperature before serving for the best flavor and texture.
Can I Freeze This Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before serving!
Is It Necessary to Use Buttermilk?
Buttermilk helps create a moist cake, but if you don’t have any on hand, you can easily substitute it with plain yogurt or make your own by mixing 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
