Go Back

Tasty Chocolate Zucchini Cake

Delicious Tasty Chocolate Zucchini Cake recipe with step-by-step instructions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 slices
Calories: 2900
Ingredients Method

Ingredients
  

For the cake
  • 1 1/8 cups flour (I always use King Arthur all-purpose flour)
  • 2/3 cup cocoa
  • 1 cup brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp butter (I like Kerrygold unsalted butter for this)
  • 1/4 cup oil
  • 1/2 cup sour cream (room temperature, about 70°F)
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 1 cup zucchini (finely shredded and squeezed of excess moisture)
  • 1 cup chocolate chips (I prefer Ghirardelli semi-sweet)
  • 1/2 teaspoon espresso powder
For the glaze
  • 1/2 cup sugar
  • 1 1/2 tablespoons milk
  • 1 pinch salt

Method
 

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish or similar size cake pan. While the oven heats, whisk together the flour, cocoa powder, brown sugar, salt, baking soda, and espresso powder in a large bowl. The espresso powder won't make the cake taste like coffee—it intensifies the chocolate flavor by enhancing the cocoa's natural depth. Set this dry mixture aside.
  2. While the oven preheats, prepare your zucchini by finely shredding it and squeezing out excess moisture using a clean kitchen towel—this step is crucial because too much water will make the cake dense and soggy. In a separate bowl, whisk together the softened butter, oil, room-temperature sour cream, eggs, egg yolk, and vanilla until well combined and smooth. I like to let the sour cream sit on the counter for a few minutes before using it because the warmth helps it blend more smoothly with the other wet ingredients.
  3. Pour the wet ingredient mixture from Step 2 into the dry mixture from Step 1, then stir until just combined—don't overmix, as this can develop too much gluten and result in a tough cake. Fold in the prepared zucchini and chocolate chips gently until evenly distributed throughout the batter. I prefer Ghirardelli semi-sweet chips because they hold their shape well and don't overpower the chocolate flavor of the cake itself.
  4. Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs—the cake will continue to set as it cools, so don't overbake. The cake should spring back slightly when you touch the center.
  5. While the cake bakes, prepare the simple glaze by whisking together the sugar, milk, and a pinch of salt in a small bowl until smooth. Once the cake comes out of the oven and is still warm but cool enough to touch (about 5 minutes), pour the glaze evenly over the entire surface. The warmth of the cake will help the glaze set and absorb slightly into the crumb.
  6. Allow the cake to cool completely in the pan before slicing and serving. This cake actually tastes even better the next day once the flavors have had time to meld together, so feel free to make it ahead.