Best 6 Extremely Easy Chocolate Zucchini Cake Recipes

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Calling all chocolate lovers and zucchini enthusiasts! Get ready to embark on a culinary journey that harmoniously blends the rich decadence of chocolate with the subtle sweetness of zucchini. This article presents a collection of tantalizing chocolate zucchini cake recipes that are sure to satisfy your sweet cravings while offering a delightful twist on a classic dessert.

Experience the ultimate indulgence with our Extremely Easy Chocolate Zucchini Cake, a symphony of moist chocolate and tender zucchini, effortlessly prepared in just one bowl. Craving a gluten-free option? Our Gluten-Free Chocolate Zucchini Cake has got you covered, offering a delectable treat that caters to dietary restrictions without compromising on flavor. If you're a fan of cream cheese, our Chocolate Zucchini Cake with Cream Cheese Frosting will transport you to dessert heaven, with its velvety frosting adding an extra layer of richness.

For those seeking a vegan alternative, our Vegan Chocolate Zucchini Cake is a guilt-free indulgence that delivers on taste and texture. And if you're looking for a healthier option, our Healthy Chocolate Zucchini Cake with Greek Yogurt provides a nutritious twist on a beloved dessert.

Dive into the world of chocolate zucchini cakes and discover the perfect recipe to suit your preferences. From easy-to-follow instructions to variations catering to different dietary needs, this article has something for every home baker. Let the symphony of chocolate and zucchini serenade your taste buds and create unforgettable dessert memories.

Here are our top 6 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

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

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

SUE'S CHOCOLATE ZUCCHINI CAKE



Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

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

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

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit     Dessert     Cake     Chocolate     Nut     Vegetable     Bake     Walnut     Zucchini     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-16

Number Of Ingredients 13

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

EXTREMELY EASY CHOCOLATE ZUCCHINI CAKE



Extremely Easy Chocolate Zucchini Cake image

Make and share this Extremely Easy Chocolate Zucchini Cake recipe from Food.com.

Provided by Keee8698

Categories     Vegetable

Time 55m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) box chocolate cake mix
1/3 cup vegetable oil
3 eggs
3/4 cup milk
1 1/2 cups shredded zucchini
chocolate frosting

Steps:

  • Preheat oven to 350 degrees.
  • Peel, remove seeds, and shred zucchini to produce 1 1/2 cups. Set aside.
  • In a mixing bowl, add dry cake mix and vegetable oil; mix. Add one egg at a time; mix together. Add milk; stir until blended. Add shredded zucchini; mix.
  • Butter and flour two 8-inch cake pans (can use nonstick vegetable spray). Pour cake batter evenly into pans.
  • Bake for 35-40 minutes or until toothpick comes out clean. Allow cake to cool. Remove from cake pans and frost with chocolate frosting. Can add layers together to make a 2-layer cake.

Nutrition Facts : Calories 266.1, Fat 14.5, SaturatedFat 2.9, Cholesterol 48.6, Sodium 377.9, Carbohydrate 32.4, Fiber 1.2, Sugar 16.8, Protein 4.8

Tips:

  • When choosing zucchini, select firm, unblemished fruits that are about 6 to 8 inches long. Smaller zucchini tend to have a milder flavor and fewer seeds.
  • Grate the zucchini with the large holes of a box grater. This will help to release the moisture and make the cake more moist.
  • Be sure to squeeze out the excess moisture from the grated zucchini before adding it to the batter. This will help to prevent the cake from becoming too wet.
  • Use unsweetened cocoa powder for the best chocolate flavor. You can also use a combination of cocoa powder and melted chocolate.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This extremely easy chocolate zucchini cake is a delicious and moist dessert that is perfect for any occasion. It's also a great way to use up extra zucchini from your garden. With its simple ingredients and easy-to-follow instructions, this cake is sure to become a favorite in your household.

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