Best 2 You Wont Know Its Decadent Chocolate Zucchini Cake Recipes

Indulge in a culinary journey where chocolate decadence meets the subtle charm of zucchini in our exquisite Chocolate Zucchini Cake. This moist and tender cake boasts a symphony of flavors, where the rich chocolate ganache frosting perfectly complements the moist zucchini cake. Dive into a symphony of textures, from the velvety frosting to the tender crumb, each bite a testament to the perfect balance of flavors. Our collection of recipes offers variations to suit every taste, from a classic chocolate zucchini cake to gluten-free and vegan options. Prepare to tantalize your taste buds with this delightful treat, perfect for any occasion.

Here are our top 2 tried and tested recipes!

ZUCCHINI CHOCOLATE CAKE

Zucchini Chocolate Cake image

Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.-Leon Kingsley, Marshfield, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips

Steps:

In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

YOU-WON'T-KNOW-IT'S DECADENT CHOCOLATE ZUCCHINI CAKE

You-Won't-Know-It's Decadent Chocolate Zucchini Cake image

This is not just zucchini bread with some cocoa added to make you think this is a chocolate cake. It's a wonderful moist, heavy-on-the-chocolate delicious cake. Truly, no one will ever know that there is zucchini in this recipe. And even my teenage daughter pronounced this recipe "a cinch to make."

Provided by NewNerdMom

Categories Dessert

Time 1h15m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup cocoa powder (Dutch-processed preferably)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces plain yogurt or 6 ounces vanilla yogurt
2 cups zucchini, grated and then cut into even smaller pieces (I use my food processor on a few pulses so that the pieces are quite small)

Steps:

Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
Preheat oven to 350 degrees.
Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour, cocoa, baking powder, baking soda, and salt.
Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
Fold in zucchini.
Pour into cake pan(s).
Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
Allow to cool for 10 minutes before removing from pans onto cooling rack.
Frost with your favorite frosting.

Tips:

- Use a box grater to shred the zucchini. This will help to release more of the zucchini's moisture, which will make the cake more moist. - Don't overmix the batter. Overmixing can make the cake tough. - Bake the cake until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it. This will help to prevent the frosting from melting. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. - This cake can be stored at room temperature for up to 3 days.

Conclusion:

This chocolate zucchini cake is a delicious and decadent dessert that is perfect for any occasion. It is moist, rich, and full of chocolate flavor. The zucchini adds a subtle sweetness and moisture to the cake, and it is a great way to use up extra zucchini from your garden. This cake is sure to be a hit with everyone who tries it.