Recipes > Chocolate Zucchini Cake

Chocolate Zucchini Cake

Details

Moist and delicious like banana bread only it's full of "good for you" veggies.
  • Serves: 8 to 12
  • Active Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Views: 34,541
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Grating the Zucchini

Grating the Zucchini
  • 3 cups zucchini* (1 large, or about 3 small)

Method

For the zucchini, you can use either green or yellow zucchini. Use a hand grater or the grater in your food processor. Measure out 3 packed cups of zucchini and set aside while you gather the rest of your mise en place.

*Note: For the best results, use a salad spinner (or squeeze in a clean towel) to remove the excess water from the zucchini.

Step 2: Measuring the Dry Ingredients

Measuring the Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp sea salt

Method

Measure and sift together the dry ingredients and set aside while you gather the wet ingredients.

Step 3: Mixing the Batter

Mixing the Batter
  • 1/3 cup canola or grapeseed oil
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup sour cream
  • 1/2 to 1 cup chocolate chips or cacao nibs (optional)

Method

To start, preheat the oven to 350° F (175˚C). Grease and flour a full-sized bundt pan or a 9 × 12″ pan. If you like, instead of flour you could using cocoa powder. You could also use 2 loaf pans instead of the 9″ × 12″ pan.

Using a mixer or hand blender beat together the sugar, oil, eggs and vanilla until well blended.

Next add sour cream and mix until fully incorporated. Then add the dry ingredients and mix until just combined. Lastly fold in the grated zucchini and chocolate chips, if using.

Spoon this mix into the greased pan and bake for approximately 45 to 55 minutes — timing will of course depend on which pan you have used. When done there should be no signs of wet batter, when you test with a fork. It is quite moist, so if you are doubtful if it is ready, leave it until the fork or toothpick comes out clean.

Cool on a wire rack for 5 minutes, then remove from pan and let completely cool on wire rack before cutting.

15 Comments

  • Deirdre H
    Deirdre H
    Very moist and good. I like it with avocado ice cream. I love zucchini! I love chocolate also. Great combination!
  • Kalyn S
    Kalyn S
    How much cream is supposed to be used in this recipe? I see the amount of sour cream, but I do not see the amount of cream.
  • Dawn T
    Dawn T
    Sorry, there was a mix up in the recipe — the recipe has now been tweaked and updated. Cheers!
  • Kalyn S
    Kalyn S
    Should all the water be squeezed out of the grated zucchini?
  • Dawn T
    Dawn T
    Yes, I actually made a note in the recipe that says "*Note: For the best results, use a salad spinner (or squeeze in a clean towel) to remove the excess water from the zucchini." Hope that helps. Cheers!
  • Divina C
    Divina C
    Hi Dawn, what is the size of the 2 loaf pans? Thanks
  • Dawn T
    Dawn T
    I have used a full-sized bundt pan and a 9 x 12" pan, but I have not used the 2 loaf pans. If I was going to use loaf pans, I would just use the ones I have, which are the standard 9 x 5" pans. Hope that helps. Cheers!
  • Sue T
    Sue T
    I made this cake... it seems an unlikely match but it is quite delicious and moist. A terrific cake. Thanks
  • Emily A
    Emily A
    I adapted this recipe to be plant-based by subbing two flax "eggs" for the eggs and using a non-dairy sour cream, and it turned out delicious! I might increase the leavening a little next time to see if it can rise a little more, but I kinda liked it gooey.
  • Dawn T
    Dawn T
    Nice work Emily! Thanks for sharing your feedback. Cheers.
  • Sharon H
    Sharon H
    Does this recipe work with other vegetables, or even fruits, such as bananas?
  • Kirk B
    Kirk B
    Hi Sharon and thanks for your comments. So my wife has made, essentially, this recipe with bananas. We found that we needed to let it back for about 10 additional minutes - now that might be because of how our oven is calibrated or the fact that we are at high altitude; or both. But the results were amazing! Our kids loved it! Enjoy and thanks for baking with Rouxbe! Chef Kirk
  • Roxana G
    Roxana G
    Is there a way to cook this without dairy? thank you
  • Lauren L
    Lauren L
    Hi Roxana. Yep! You sure can. You can use a plant based sour cream or even our version of a cashew sour cream here. This one turns our great dairy free! If you are looking to omit eggs as well, I like to use a dry egg replacer. Bob's red Mill makes a decent one that you can just mix in with the oil. If you have a preferred egg substitute, use that. It is pretty forgiving. Lauren
  • Emily S
    Emily S
    Has anyone tried a frosting on this cake? If so, which frosting might work well? My son loves this cake! We are going to make it for his 10th birthday:)

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