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Introduction
While chocolate cake may seem like an unlikely vehicle for vegetables, the inclusion of zucchini in this beloved dessert dates back generations. During times of scarcity, resourceful home bakers would incorporate vegetables like zucchini, carrots, or beets into cakes and breads to help stretch pantry staples and add moisture and sweetness. This classic zucchini chocolate cake recipe hails from the American South and has become a beloved tradition, especially during the summer's abundant zucchini harvest. With its decadently moist crumb and rich chocolate flavor, it's a healthier indulgence that feels right at home at family gatherings, church potlucks, or casual backyard cookouts.
Ingredients
• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup (64g) unsweetened cocoa powder, high-quality Dutch-processed cocoa recommended
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (240g) grated zucchini (about 2 medium zucchinis), moisture squeezed out
• 1/2 cup (120ml) milk, at room temperature
• 1/2 cup (120ml) brewed coffee or hot water, at room temperature
Step 1:
Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans with non-stick cooking spray or line with parchment paper.
Step 2:
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
Step 3:
In a separate bowl, beat the softened butter with an electric mixer on medium speed for about 1 minute until creamy. Add in the granulated sugar and brown sugar, and beat for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4:
Fold in the grated zucchini, making sure any excess moisture has been squeezed out.
Step 5:
Alternately add the dry ingredients and the milk to the wet ingredients, mixing just until combined after each addition. Finally, mix in the brewed coffee or hot water.
Step 6:
Evenly divide the batter between the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Step 7:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Q: Can I use regular cocoa powder instead of Dutch-processed?
A: While Dutch-processed cocoa powder provides a deeper, richer chocolate flavor, you can substitute it with regular unsweetened cocoa powder if needed.
Q: Do I need to peel the zucchini before grating?
A: No, there is no need to peel the zucchini before grating it for this recipe. The skin adds color and nutrients.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two ahead of time and store them at room temperature or in the refrigerator until ready to frost and serve.
• For best results, use high-quality Dutch-processed cocoa powder for a richer chocolate flavor.
• Squeeze excess moisture from the grated zucchini before adding to the batter.
• Milk can be substituted with non-dairy milk alternatives like almond or soy milk.
• Coffee enhances the chocolate flavor, but can be replaced with hot water if preferred.
• This cake is dairy-free and can be made vegan by using non-dairy milk and egg replacer.
• Consider topping the cake with chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar.
Serve the cake slices at room temperature, optionally topped with chocolate ganache, cream cheese frosting, or a dusting of powdered sugar.
Store any leftover cake slices in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Prepare the wet and dry ingredients separately before combining to streamline the baking process. Grate the zucchini while the oven is preheating to save time.
- Use high-quality Dutch-processed cocoa powder for a richer chocolate flavor.
- Squeeze excess moisture from the grated zucchini before adding to the batter to prevent a soggy texture.
- Avoid overmixing the batter once the dry ingredients are added to prevent a tough cake.
For a vegan version, substitute the milk and eggs with non-dairy milk and an egg replacer. You can also experiment with different mix-ins like chopped nuts, shredded coconut, or chocolate chips.
This decadent chocolate zucchini cake pairs beautifully with a cold glass of milk, a cup of hot coffee or tea, or a scoop of vanilla ice cream.
Summer
This recipe contains wheat (flour), eggs, and dairy (butter and milk). It can be made vegan and dairy-free by using non-dairy milk and egg replacer. Tree nuts can be added as an optional variation.
