This moist double chocolate zucchini cake is a delightful treat that combines rich chocolate flavor with sneaky veggies! It’s soft, sweet, and perfect for chocolate lovers.
You won’t even taste the zucchini, I promise! It’s my secret ingredient for keeping the cake moist. I love serving it warm with a scoop of ice cream—yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. You can substitute with whole wheat flour for a healthier twist, or use a gluten-free blend if needed.
Cocoa powder: Unsweetened cocoa gives the cake its chocolatey flavor. If you want a different taste, you can try Dutch-processed cocoa for a smoother flavor.
Zucchini: Fresh, grated zucchini adds moisture and nutrition. If you’re out of zucchini, use shredded carrots or applesauce as an alternative.
Buttermilk: This helps with moisture and tenderness. If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice with enough milk to make 1/2 cup and let it sit for 5 minutes.
Butter: Unsalted butter is typically best for controlling the salt content. If you’re dairy-free, using coconut oil or a plant-based butter is a great option.
How Do You Get the Perfect Texture in Your Cake?
Getting the right texture in your double chocolate zucchini cake is essential. It’s all about mixing the ingredients correctly and not overmixing!
- When combining wet and dry ingredients, mix just until they are combined—too much mixing can make the cake dense.
- Ensure your zucchini is grated finely to blend well into the batter, contributing to a moist cake without noticeable chunks.
- Let the cake cool properly in the pan before transferring. This helps it set and maintain a soft texture.
Moist Double Chocolate Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup grated zucchini (about 1 medium zucchini)
Chocolate Goodness:
- 3/4 cup semi-sweet chocolate chips (divided)
Optional Toppings:
- Powdered sugar or frosting for topping
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix everything together, plus another 35-40 minutes for baking. Don’t forget to let the cake cool for 15 minutes in the pan afterward. So, in total, you’re looking at around 1 hour to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, grab your 9×9-inch baking pan and grease it with butter or cooking spray. For easy removal later, you can also dust it with flour or line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This mixture will ensure that your cake rises nicely and has a smooth chocolate flavor. Once combined, set it aside for later use.
3. Cream the Butter and Sugar:
In a larger mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer to whip them until light and fluffy. This is essential for getting some air into your batter for a soft cake!
4. Add Eggs and Vanilla:
Crack in the eggs one at a time. Make sure to beat well after each egg, then mix in the vanilla extract. This will add a lovely flavor to your cake.
5. Combine Wet and Dry Ingredients:
Now, begin adding the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix until everything is just combined—overmixing can make your cake tough.
6. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and half of the chocolate chips. The zucchini keeps the cake moist, and the chocolate chips add extra yumminess!
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it out evenly. Top with the remaining chocolate chips. Bake for about 35-40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool the Cake:
After baking, let the cake cool in the pan for about 15 minutes. This allows it to set, making it easier to transfer. Then, carefully move it to a wire rack to cool completely.
9. Serve and Enjoy:
If you’d like, dust the top with powdered sugar or add your favorite frosting. Once it’s all set, slice up the cake and enjoy this delicious, rich double chocolate zucchini cake as a dessert or snack!
Happy baking!
FAQ about Moist Double Chocolate Zucchini Cake
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini, you can use an equal amount of grated carrots, or even applesauce for a moisture boost. Keep in mind that the flavor will vary slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for about a week. Just make sure to bring it back to room temperature or warm it slightly before serving!
Can I Freeze This Cake?
Yes! You can freeze the cake for up to 3 months. Wrap slices tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator overnight before enjoying it again!
How Can I Make This Cake More Chocolaty?
If you’re a real chocolate lover, consider adding an extra 1/4 cup of cocoa powder or using dark chocolate chips instead of semi-sweet chocolate chips. You could even drizzle some chocolate glaze on top for an extra treat!
