Hello! Oh my gosh guys, is it the weekend yet??? I am over this week! Maybe its just because it’s been busy and a little hectic but can we just get to the weekend please??? ha! Ok, enough griping. Lets talk about what you came here for — the best, most chocolatey, moistest (is that a word?), kinda healthy Chocolate Zucchini Cake! For real tho…you will want to give this recipe a try! Maybe this weekend? Maybe for a friyay treat?? I don’t make the rules….I just make the cakes. 🙂
So, what makes this cake just so good?? No, it’s not the zucchini or the chocolate chips, although those a great things….its the deep dark depth of flavor that comes from using good cocoa powder, a pinch of cinnamon and a smidge of brewed coffee. All of those entities come together to create a delightful cake that not only tastes good but is good for you.
So I mentioned that this cake is “good” for you. Well aside from tasting good, this cake is low in added fats (only a 1/2 cup of oil) and after doing a bit of research, I cut back the white sugar in this recipe because I just felt like it didn’t need all that sweetness. It also has 3 zucchini’s in it so that’s like a whole serving of veggies packed into a piece of cake! Perfect, sign me up.
So aside from that, this cake needs no sugary glaze, just a bit of powdered sugar will liven things up and make a beautiful presentation. I hope you enjoy this cake and may the rest of your week feel short and your weekend feel long!
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola or vegetable oil
- 1/2 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 tbsp. brewed coffee or expresso
- 1/3 cup Buttermilk
- 2 teaspoons pure vanilla extract
- 3 cups shredded zucchini about 3 medium*
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F (177°C). Grease a Bundt pan or 9x2 inch cake pans. Set aside.
- Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, applesauce, granulated sugar, brown sugar, eggs, buttermilk, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into prepared pans. Bake for around 40-50 minutes for a bundt, 25-30 minutes for cake pans or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out with a slight crumb on it, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before de-panning.
- Dust with powdered sugar, slice and serve.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.