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Why I Love This Zucchini Cake
I love it when my nieces visit The Farm. Their humor and personalities give me so much joy! Every time we’re together, they want to bake together, and I have no problem with that! I’ve made this previously, but I hadn’t brought it to you in a video. So I’ve updated the recipe just slightly, but this is still the cake I grew up with. When you have an abundance of zucchini – and if you grow it, you most certainly do — this is a perfect way to use it!
More Dessert Recipes
- Vanilla chai custard
- Espresso chocolate meringue cookies
- Stone fruit cobblers
- Poached pears
- Valentine’s Day marshmallows – another video with my nieces!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate & Zucchini Cake
Ingredients
For the cake
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup neutral oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
- 2 ½ cups all-purpose flour
- 4 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ tsp ground cinnamon
- ¾ tsp ground cloves
- 2 cups grated zucchini seeds removed
- ½ cup chocolate chips (miniature variety preferred)
For the ganache
- 4 oz semi-sweet chocolate
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Spray pans with nonstick baking spray and set aside.
- Prepare the zucchini: Cut off the ends, scoop out the seeds, and grate the zucchini. Set aside.2 cups grated zucchini
- Mix wet ingredients: Cream together butter, oil, and sugar until light and fluffy, 4 minutes. Add eggs, one at a time, and vanilla extract, and mix until incorporated.8 tbsp (1 stick) unsalted butter, ½ cup neutral oil, 1 ¾ cups granulated sugar
- Mix dry ingredients: In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.2 ½ cups all-purpose flour, 4 tbsp Dutch-process cocoa powder, ½ tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt, ¾ tsp ground cinnamon, ¾ tsp ground cloves
- Finish batter: Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry. Stir in zucchini and chocolate chips.½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
- Bake: Pour the batter into the prepared baking pans. Bake in the preheated 350°F oven until a toothpick inserted in the middle comes out clean, about 20 minutes. I used miniature Bundt pans, which make approximately 18 cakes. Remove from oven and cool in the pan for 5 minutes, then turn out onto a cooling rack.
- Prepare the ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate and stir until smooth and melted. Drizzle ganache on slightly cooled cakes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made a half batch and did cupcakes! Thwy were moist and very good!!
Well I have this cake in the oven now. I watched you make this cake. It looks really good. I have not had a zucchini cake or loaf made with chocolate and spices. I chose to do pecans as I didn’t have chocolate chips. I’m anxious to try it. I just had a slice after cooling. So good! This will be a keeper for me. I have not put the drizzle on as I don’t have those ingredients on hand but delicious by itself. Going to share this with a neighbour.
Very easy, good cake, moist and delicious. I made in a large bundt pan, took 1 hour to bake.
I don’t own a bunt pan. What other size & kind of pan can I use?