This super moist, easy to make double chocolate zucchini cake will be your saviour during zucchini season!
Jump to RecipeFinally, after what seemed like millions of loads of laundry after my return (a 2 1/2 week trip in the middle of summer/growing season is not always a good thing!), I am back! As promised, albeit a little late, here is an easy recipe to use up those last few zucchini from the garden – a sad sign that summer is coming to a close:(
If you’re like me and have a garden, you’ll know that when your zucchini plant is happy, it makes lots of zucchini and it’s always a race to deal with all of this abundance!! And if you think you can’t grow zucchini because you live in a condo, check out this article that shows you how to grow zucchini vertically in a pot!!! And, finally, if you want to see a post I did where I show you all of the things you can do with them, check it out here!!).
Now that you know all the ways to use up your zucchini, let’s get started on this deeelish (and crazy moist!) chocolate zucchini cake!!
What You’ll Need To Make This Double Chocolate Zucchini Cake:
- sugar (granulated and brown)
- butter
- vanilla
- eggs
- yogurt
- flour
- oil or applesauce
- baking powder
- baking soda
- cocoa powder
- chocolate chips
Are There Different Ways To Serve This Double Chocolate Zucchini Cake?
- You can make this in loaf pans, a 9×13″ pan, muffin tins (either regular or mini), you can make this into donuts (using a donut pan) or you can pour tis batter into two cake pans and use some frosting to make a layer cake!!!
- I also love to toast the slices and serve it with sliced strawberries and whipped cream!
- You can slather ice cream between two slices to make an epic ice cream sandwich!!
- You can crumble or cube slices that have dried out and layer them with custard and whipped cream to make a great trifle!!
- And, if you can’t eat all of it in a few days (and if you can’t something is seriously wrong with you ;)), wrap individual slices in plastic wrap and freeze them in a large Ziploc bag. If you have little ones who take lunches to school, pop a frozen (wrapped) slice into their lunchbox and it will be defrosted and moist by lunchtime!!
I know what you’re thinking, there’s zucchini in here so it’s healthy, right? Well, I can absolutely agree that vegetables are healthy. And if you want me to tell you that eating this cake is just as good for you as eating celery, then I will agree (I will be lying but I will agree ;)).
There ARE, however, some chocolate recipes on the blog here that are healthy AND have chocolate! Are you ready????
- Crazy Healthy High Protein Double Chocolate Oatmeal Cups
- Guilt Free Chocolate Brownie Cake
- Healthy Chocolate and Nut Butter Thumbprint Cookies
- One Bowl Healthy Dark Chocolate Peanut Butter Cookies
- How to Make Dairy/Sugar/Gluten Free Healthy Chocolate Spread
How Can You Change the Flavour Profile for this Double Chocolate Zucchini Cake?
- You can add some instant coffee granules – coffee accentuates the flavour of the chocolate!
- You can add a dash of cinnamon – chocolate and cinnamon is a great combo!
- Add a dash of orange extract or grated orange zest – chocolate and orange is a great combo too!!
How Can You Change the Texture for this Double Chocolate Zucchini Cake?
- Add some nuts to your batter (I like to use “creamy nuts” like walnuts, cashews or pine nuts!!)
- Add some coarse sugar to the top of the loaf before baking – it makes for a crispier topping.
Double Chocolate Zucchini Cake
Ingredients
- 1/2 cups butter, room temperature
- 1 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1 tsp vanilla
- 4 large eggs
- 1/2 cup plain yogurt/sour cream
- 1/2 cup oil (canola or olive) you can apple sauce instead of oil
- 2 cup all-purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cup shredded zucchini
- 1 cup chocolate chips plus extra chocolate chips or coarse sugar for topping, optional
Instructions
- Preheat your oven to 350. Line 2 loaf pans with parchment or spray with cooking spray and set aside (you can also use 2 regular sized muffin tins or a 9×13" baking pan – cooking times will vary)
- In the bowl of a stand up mixer, mix butter and sugar and blend until fluffy. Add vanilla and eggs and mix again. Scrape down the bowl and add the oil and yogurt/sour cream; mix again.
- In a medium bowl, mix together flour, cocoa, baking soda, baking powder and salt; mix together well and add the dry ingredients to the wet and stir just until combined (it's okay if there is still some flour showing!)
- Add the zucchini and mix just a couple of times and then remove and stir by hand (over-mixing here makes your cake tough). Spread the batter into the prepared pan.
- Sprinkle with chocolate chips (if using) and bake for 40 minutes…the top of the cake should spring back when touched with a light finger!
- Let it cool in the pan before serving…or don’t! It’s awesome warm with a scoop of cold vanilla ice cream!
