Best 3 Best Chocolate Zucchini Cake Freezes Well Recipes

Indulge in the ultimate chocolate zucchini cake experience with our carefully curated collection of recipes. Discover a delightful harmony of flavors in our moist and decadent cake, featuring a hidden treasure of grated zucchini that adds a unique texture and moistness. Each recipe offers variations to cater to different dietary preferences and skill levels, ensuring an enjoyable baking journey for everyone.

From the classic chocolate zucchini cake, a timeless favorite, to gluten-free and vegan alternatives, our recipes provide options for all. Experience the richness of chocolate combined with the subtle sweetness of zucchini, resulting in a symphony of flavors that will tantalize your taste buds.

These recipes are not just limited to the traditional cake format. We present creative variations such as chocolate zucchini muffins, perfect for grab-and-go breakfasts or sweet treats on the run. And for those who love a moist and fudgy texture, our chocolate zucchini bread is a must-try, offering a delightful twist on the classic quick bread.

Additionally, our collection includes a gluten-free chocolate zucchini cake recipe, ensuring that those with dietary restrictions can enjoy this delectable dessert without compromise. And for those seeking a vegan indulgence, our vegan chocolate zucchini cake recipe offers a plant-based alternative that is equally moist, flavorful, and satisfying.

No matter your dietary preferences or baking expertise, our comprehensive guide to chocolate zucchini cake recipes has something for everyone. Embark on a culinary adventure and discover the magic of this unique and delicious cake.

Here are our top 3 tried and tested recipes!

CHOCOLATE ZUCCHINI CAKE

Chocolate Zucchini Cake image

This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!

Provided by Trish - Mom On Timeout

Categories Dessert

Number Of Ingredients 16

Ingredients

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
7 tablespoons unsweetened cocoa powder
2 tablespoons butter (softened)
3 eggs (room temperature)
2 cups granulated sugar
1 ½ cups applesauce (unsweetened)
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup semi-sweet mini chocolate chips
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Steps:

Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
Stir the flour mixture into the wet mixture just until combined.
Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.

Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

CHOCOLATE ZUCCHINI CAKE III

Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

BEST EVER CHOCOLATE ZUCCHINI CAKE

Best Ever Chocolate Zucchini Cake image

I've been making this recipe for ions now. It was a collaboration between myself and a friend about 25 years ago. I haven't found one I like better. I hope you will agree. These loaves also freeze very well. Note: You could try using applesauce for some or all of the oil in order to reduce the fat content. However....I haven't tried it myself.

Provided by Diana 2

Categories For Large Groups

Time 1h35m

Yield 2 8 x 4 loaves, 20 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs, beaten
1 cup white sugar
1 cup brown sugar
1 cup oil
3 teaspoons maple extract
1 teaspoon vanilla
2 cups zucchini, grated with seeds removed
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup nuts, chopped
1 cup raisins

Steps:

Preheat oven to 325*.
In a large bowl mix together eggs, both sugars, oil and both extracts.
Stir in grated zucchini. Set aside.
In another bowl mix flour, baking powder, baking soda, salt and cocoa powder.
Add to the zucchini mixture, mixing well.
Fold in nuts and raisins.
Pour into greased loaf pans.
Bake for approximately 75 minutes or until tested done with a toothpick.

Nutrition Facts : Calories 327.5, Fat 15.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 250.6, Carbohydrate 44.7, Fiber 2.2, Sugar 26.1, Protein 4.9

Tips:

For a richer chocolate flavor, use dark chocolate or cocoa powder.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
You can store the unfrosted cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Once the cake is frosted, it should be stored in the refrigerator.

Conclusion:

This chocolate zucchini cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be frozen for later. The frosting is rich and creamy, and the cake is full of chocolate flavor. This cake is sure to be a hit with your family and friends.