A double dose of chocolate adds to the richness of this cake, while the zucchini makes it moist and dense.
This incredible Double Chocolate Zucchini cake is for you if:
- You have an abundance of garden zucchini right now to use up
- You need a way to sneak more veggies into your children’s diet
- You love chocolate cake (obviously the best reason to make it!)
You (nor your kids) will never notice that this cake has zucchini in it.
It disappears into the cake without a sign that it was ever there, other than to give the cake an amazingly moist and dense texture, like any truly brilliant chocolate cake should have.
Trust me on this one, peeps.
How to Make Double Chocolate Zucchini Cake
Here’s everything you need besides the zucchini. If you’ve got a garden, chances are you have an abundance right now, but they are readily available at the grocery store or farmers market, too.
Watkins Baking Vanilla is my favorite. The flavor does not disappear during baking like many other vanilla extracts.
After all your dry ingredients are incorporated with your wet ones, gently mix in your shredded zucchini.
A Bundt pan makes this cake so pretty, but you can also put it in a 9×13 pan if you prefer. Whichever you use, just be sure to spray the bottom and sides well with a non-stick spray–especially if you’re using the Bundt pan, because you want it to slide out easily.
The Frosting…more chocolate!
In a medium-sized saucepan over low heat, warm the cream and then stir in the chocolate chips. I used 1 cup semi-sweet chips, and 1/4 cup espresso chips, which gave the frosting an irresistible mocha flavor! You can use all semi-sweet or milk, or a mixture of whatever you like.
Stir continually until chips are melted and the frosting is silky-smooth and glossy.
Check on your cake…
At the end of the first 45 minutes of baking, test your cake to see if a toothpick inserted in the center comes out clean. If not, continue baking in 5-minute increments until it’s done. You don’t want to over bake it and dry it out. That would be sad.
Let the cake cool in the pan for about 15 minutes before gently turning it out onto your cake plate. If you greased your pan well, it should slide right out!
Using a large spoon, gently drizzle the frosting on the top of the cake, allowing it to drip down into the middle and the sides.
Sprinkle the mini chips on top to make it pretty and to boost the chocolate factor even more! 😜
Are you kidding me? Who could resist this?
I mean, really….
Double Chocolate Zucchini Cake for everyone!
Double Chocolate Zucchini Cake
Ingredients
For the Cake:
- 1 cup sugar
- ½ cup brown sugar packed
- ¾ cup butter softened
- 3 large eggs
- 2 tsps vanilla extract
- ½ cup buttermilk* see note below about substitution
- 3 cups zucchini shredded
- 2½ cup flour
- ½ cup cocoa powder I used dark, but you can use regular if you choose
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup mini chocolate chips
For the Frosting:
- 1¼ cups chocolate chips I used a mixture of semi-sweet and espresso flavored
- 1/2 cup heavy cream can use half/half or whole milk if that's what you have on hand
- 2 tbsp mini chocolate chips for garnish
Instructions
Cake:
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients alternately with the buttermilk until everything is incorporated. Mix in the zucchini and chocolate chips by hand, or on low speed of mixer.
- Pour batter into prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven, and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
Frosting:
- Place the chocolate chips and heavy cream or milk in a medium-sized pot. Heat on low, stirring until melted and creamy.
- Let frosting cool just slightly, then spoon over the top of the cake, allowing it to drizzle down the sides and into the middle. Sprinkle the top with mini chocolate chips.
- This cake is delicious served warm, or room temp.
- Can be stored in a tightly sealed container on the countertop for a couple of days, but should be moved to fridge for a few more days of storage. Microwave for a few seconds to warm when chilled.
Notes
Your family will be so happy if you bake this cake for them. It’s easy, chocolatey, contains secret veggies and is soooo good. What are waiting for? It’s time for cake!
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Resources:
Vintage Inspired Cake Serving Set
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This cake was so easy to make and the zucchini made it extra moist and no one would have to know there is zucchini in there if you didn’t want to tell them. Some people think they don’t like zucchini and won’t even try it.
I’m so glad you enjoyed the cake! I agree that it’s a great cake for those that “think” they don’t like zucchini! Thanks for stopping by. 🙂
This looks amazing! Visiting here from Full Plate Thursday! I love chocolate zucchini bread but never thought to make it like this and adding espresso chips to it is just another dimension. I am adding this to my recipe app for sure!
I hope you love it as much as we do, Vicki! Thanks for stopping by. 🙂
This looks so delicious, and a great way to get in some extra veggies. Featuring when my link party opens up!
Thank you so much, Carol! 🙂
This looks and sounds amazing! Thanks for sharing at the What’s for Dinner party. Have a great week.
This reminds me of a cake our neighbours brought to us when my family and I moved, Niky – only yours looks even better! What a lovely, rich and delicious recipe. Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. I’m featuring this post at the party this week. It goes live Sunday and I hope to ‘see’ you there! Take care, stay well, and I wish you a wonderful weekend!
Chocolate is love and it is also loved by kids. For so many days I was planning to bake a chocolate cake but had no idea how to try but this post of yours is a great guide. Thank you so much for sharing this recipe.
CONGRATS! Your post is FEATURED at my #UnlimitedMonthlyLinkParty 16, open until September 26.
what a fabulous way to use up some of the excess courgettes we all get this time of year – why do we always plant so many and wonder why we have a million veggies at the end of it!!! I adore how indulgent this looks pure comfort food with hidden goodness.
This chocolate, Zucchini cake looks awesome and rich ! I’m making it for a friend’s birthday. Thank you for sharing your recipe.
Hugs,
Fabby
Fabby, I hope your friend loves it! You’ll have to let me know! 💜
Just wanted to let you know you are being featured on Thursday Favorite Things this week. I hope you stop by and check it out. https://www.eclecticredbarn.com/2020/08/thursday-favorite-things_13.html
Hugs,
Bev
I certainly have an abundance of zucchini…any excuse to eat chocolate. Thank you for contributing to Fiesta Friday.
Oh my goodness! This looks amazing!! Thank you for linking up at Embracing Home and Family!
Thanks, Jennifer!
This looks so yummy! Baking with zucchini is so much fun!