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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 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!
Watch how to make this chocolate zucchini cake:
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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
For the cake
- Preheat oven to 350°F.
- Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.2 cups grated zucchini
- Cream together butter, oil, and sugar until light and fluffy, 4 minutes.8 tbsp (1 stick) unsalted butter, ½ cup neutral oil, 1 ¾ cups granulated sugar
- Add eggs, one at a time, and vanilla extract, and mix until incorporated.2 large eggs, 1 tsp vanilla extract
- 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
- Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry.½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
- Stir in zucchini and chocolate chips.½ cup chocolate chips (miniature variety preferred)
- Spray pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
- Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
For the ganache
- Prepare ganache by heating heavy cream until steaming.½ cup heavy cream
- Pour over the chopped chocolate and stir until smooth and melted.4 oz semi-sweet chocolate
- 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?