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: 19,737
  • Success: 100%

Steps

Step 1: 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

• 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

• 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.

10 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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    Dawn T
    Nice work Emily! Thanks for sharing your feedback. Cheers.

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