Chocolate Zucchini Cake
Straight from the garden to dessert this Chocolate Zucchini Cake is amazingly delicious! This is a must have recipe for baking with zucchini! #zucchinirecipes #zucchinicake #bakingwithzucchini #homemadecake #chocolatecake
My garden has started to produce some zucchini, which I love to use in recipes! While I use it a lot to make zucchini noodles or as an ingredient in some veggie loaded dinners or sides, I also LOVE to bake with it! Zucchini bread is one of my all time favorite recipes- it is so moist and tasty. Since it is so good I decided it was time to branch out and try some other zucchini loaded baking recipes. I started looking through my Great Grandmother's recipes and came across Chocolate Zucchini Cake; I just had to try it!
This was a relatively easy cake recipe to make. I baked it in a bundt pan and then made an easy chocolate glaze to top it off. Since this was a new to me recipe I had no idea how it would turn out. But, I was so pleasantly surprised! This cake is so moist and absolutely delicious! It is not overly rich, it has the perfect chocolate flavor with a slight hint of cinnamon.
Trust me, you will not regret making some chocolate zucchini cake for family or friends! Check out my step by step directions and printable recipe! Enjoy!
Making Chocolate Zucchini Cake...
Shred Zucchini...
shredded zucchini in clear glass bowl
I use my Ninja food processor attachment to shred the zucchini. You need 3 cups of shredded zucchini for this recipe; I had a zucchini from my garden that was a little oversized so I only needed that one to get three cups.
Combine Dry Ingredients...
dry ingredients in clear glass mixing bowl
Combine flour, baking soda, baking powder, cinnamon, cocoa powder and salt in medium bowl. Set aside.
Cream butter and sugars...
softened butter, brown sugar and sugar in mixing bowl
Make sure butter is softened. Cream together butter, brown sugar and sugar until well combined.
Add eggs...
eggs added to creamed butter and sugars
Add three eggs to mixer. Beat until just combined.
Add buttermilk, oil and zucchini...
batter with zucchini, oil and buttermilk added
Mix until thoroughly combined.
Gradually add dry ingredients...
finished batter after dry ingredients are added
Gradually combine dry ingredients into zucchini batter. Mix until combined.
Pour batter into greased bundt pan...
cake batter poured into greased bundt pan
Pour batter into greased bundt pan. Smooth out on top.
Bake for 1 hour at 325 degrees...
baked cake sitting on cooling rack
Bake for about 1 hour at 325 degrees. Remove from oven and allow to cool some before flipping cake out of pan. If you try to flip the pan to remove the cake too soon you will risk the cake breaking.
Remove cake from pan...
finished cake sitting on a cake stand
Carefully flip cake onto cooling rack or cake plate. Allow to finish cooling. Doesn't it come out so pretty from a bundt pan?!
Prepare chocolate glaze and pour over top of cake...
pouring chocolate glaze over top of cake
finishing pouring chocolate glaze over cake, can see the glaze running down the sides of the cake
The chocolate glaze was so easy to make. I simply combined semi sweet chocolate chips, corn syrup and butter and microwaved for 1-2 minutes. Be sure to stop and stir every 15-30 seconds. Once the mixture is smooth carefully pour over the top of the cake.
Enjoy this Delicious Chocolate Zucchini Cake!
finished chocolate zucchini cake
finished cake sitting on cake stand on dining room table
serving a slice of chocolate zucchini cake
Chocolate Zucchini Cake
Straight from the garden to dessert this Chocolate Zucchini Cake is amazingly delicious!
Cake
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1/2 cup butter ((softened))
1/2 cup sugar
1 cup brown sugar
3 eggs
1/2 cup vegetable oil
2 tsp vanilla
3 cups zucchini ((shredded))
1/2 cup buttermilk
Chocolate Glaze
1 cup chocolate chips ((semi-sweet))
4 tbsp butter
4 tbsp corn syrup
Cake
Combine flour, cocoa, cinnamon, baking soda, salt and baking powder in a medium bowl and set aside.
In mixing bowl cream together butter, brown sugar and sugar.
Add eggs and beat until combined.
Beat in buttermilk.
Add oil, zucchini and vanilla. Beat until well combined.
Gradually add the dry ingredients, mixing after each addition. Beat until combined.
Pour into a tube or bundt pan and bake at 325 degrees for 1 hour.
Allow to cool before flipping onto a cake stand or serving plate.
Chocolate Drizzle
Place chocolate chips, butter and corn syrup in a microwave safe dish.
Microwave for 1 minute.
Stir well.
Continue to microwave in 15 second increments, stirring after each, until smooth.
Pour smooth chocolate mixture over top of cooled cake. Glaze will cover the top and run down the sides.
Allow to cool before serving.
