I am so excited to have an abundance of veggies coming out of our garden this summer! With all the zucchini, tomatoes, and peppers we’re harvesting, it’s been a fantastic growing season despite the intense heat. Gardening can be a real challenge when the temperatures are so high, but it is worth it when we get to use homegrown produce in our meals. I know I keep saying that it’s too hot to bake, but when a request came in for this chocolate zucchini cake, I had to make an exception because it is that good!
This moist and decadent cake is a great way to sneak in some extra veggies, and it’s a real crowd pleaser. Plus, it’s a wonderful solution for those of us with an overflowing garden and too much zucchini to know what to do with. If you’re in the same boat, I highly recommend giving this recipe a try!
Recipe Tips and Suggestions
- If you prefer to bake the cake in two 9-inch round cake pans to make a layer cake, divide the batter evenly between the two pans and bake for a slightly shorter time, around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- If you’re using a 10-cup bundt pan, grease and flour the pan well to prevent sticking. The baking time will be around 40-45 minutes but check for doneness as it may vary slightly.
- For a more understated sweetness, consider skipping the frosting and keep it simple with a light dusting of powdered sugar.
Moist Chocolate Zucchini Cake with Chocolate Frosting
Ingredients
For the Cake
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups grated zucchini about two medium zucchinis
- 1/2 cup milk or dairy-free alternative I use almond or oatmilk
- 1 cup chocolate chips
For the Frosting
- 1/2 cup butter I use Earth Balance vegan butter
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 2-4 tbsp milk or dairy-free alternative
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, combine the vegetable oil, applesauce, sugar, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated zucchini and dairy-free milk until evenly distributed. If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the Frosting
- In a large bowl, beat the butter until creamy.
- Add the powdered sugar and cocoa powder, mixing until well combined.
- Stir in the vanilla extract.
- Gradually add the dairy-free milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake has cooled completely, spread the chocolate frosting evenly over the top.
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