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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 100 loaves of zucchini bread one summer. I’ve never had chocolate zucchini cake sounds delicious .I swear I have a hobby of collecting recipes. I enjoy watching your videos
Have this in the oven now! I will say it has a different aroma, probably from the cloves. But I can’t wait to taste it! Bringing it out now and letting it cool. I am also making the ganache because, well, why not!
Love watching your videos ! I’ve learned a lot and found things that we do the same way . Thank you for doing this ! Always watching from WVa
This is the first time I made this. Next time, I will not add the cloves. I may not add the cinnamon, either. Other than that, pretty good!
Just made the chocolate cake. Its amazing!!!
Love this recipe. Been watching your videos on Facebook. Was wondering if there’s a way to make as cupcakes? What the baking time would be if its possible? Its for a pandemic treat to give as gifts to my hard working colleagues. Thanks. – Jo
Tried this today and it was a huge and amazing success! My 7 yr granddaughter who has such a negative attitude towards fruits and vegetables, that have to hide them in her food just loved this cake so much she wanted seconds. When her aunt, my daughter told her it had zucchini in it her mind was blown and still wanted more and a bigger piece.
I have admit I did make some minor changes. I added espresso and exchanged brown sugar for granulated sugar. I also only used one egg verses two.
This cake was moist and super fudge.
Thanks for sharing this recipe.
Kaleb,
Love your recipes! Thank you.
Most zucchini recipes call for wringing the zucchini dry before using it. Did you dry yours in this recipe?
Ty DELICIOUS 🎃🤗
Watched you cook this cake last night you made it look so easy I want to try it this weekend. I love your show