Easy and Delicious Double Chocolate Zucchini Cake

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Easy and Delicious Double Chocolate Zucchini Cake

This double chocolate zucchini cake is moist, rich and extra chocolatey. It's really easy to make, and you can't even tell there's zucchini in it.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: American, Baked, Chocolate, Chocolatey, Dessert, Desserts, Double chocolate, Easy, Easy baking, Easy dessert, Easy recipe, From scratch, Hidden veggies, Homemade, Kid Friendly, Rich, Summer, Sweet, Zucchini

Servings: slices

Calories: 446kcal

Author: Jenna

Equipment

1 box grater or shredded
1 9-inch round cake pan (you can also use a Bundt pan or a muffin tin; see Note 1)
2 mixing bowls
1 whisk
1 spatula, rubber or silicone

Ingredients

1 cup zucchini, shredded (about 1 small zucchini)
1 ⅔ cup all purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup plain Greek yogurt
¾ cup granulated sugar
½ cup coconut oil, melted and slightly cooled
2 large eggs
2 tsp vanilla extract
¾ cup semi-sweet or milk chocolate chips
neutral oil or cooking spray, for greasing

Instructions

Using your hands, cheesecloth or a paper towel, wring as much excess water from the zucchini as possible then set aside (I measured the 1 cup of shredded zucchini BEFORE squeezing out the water, so you'll have a little less after)
Preheat the oven to 350℉ and grease a 9-inch round cake pan then set aside
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside
In a large mixing bowl, whisk together the Greek yogurt, sugar, coconut oil, eggs and vanilla extract
Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined (stop mixing as soon as you can no longer see flour)
Mix in the shredded zucchini and the chocolate chips, reserving a handful of chocolate chips to garnish the top
Transfer the batter to the prepared baking dish and spread evenly then top with the remaining chocolate chips (it will be very thick)
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean
Allow to cool slightly before slicing

Video

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A post shared by Jenna (@cravingsbyjenna)

Notes

Note 1: You can use a 9-inch round or square baking dish for this recipe, or you can use a Bundt pan or even a muffin tin. If you're using a Bundt pan, make sure it's really well greased and check on the cake after 25 minutes as it may cook a little quicker. If you're using a muffin tin, you may need to bake in 2 batches or use 2 12-cup muffin tins. The cooking time for muffins will be around 15-20 minutes depending on the size of your muffin tin cups.

Nutrition Facts are calculated automatically and may be inaccurate.

Nutrition