Chocolate Zucchini Cake
Zucchini lends a lot of moisture to this double chocolate cake with a chocolatey glaze.
Ingredients
Cake
- 2 cups all purpose flour
- ¾ cup natural unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 3 eggs
- 2 teaspoon vanilla extract
- 3 cups zucchini unpeeled, finely shredded
- ¾ cup vegetable or canola oil
- ½ cup sour cream
- 1 cup semisweet chocolate chips
Chocolate Glaze
- ¾ cup semisweet chocolate chips
- 4 tablespoon unsalted butter
- 1 tablespoon light corn syrup
Instructions
Cake
- Preheat oven to 350 degrees. Spray a bundt cake pan with
baking spray or butter and flour the pan. - Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. In a large bowl, combine white and brown sugar with eggs, vanilla, oil, sour cream, and zucchini until mixed.
- Stir the dry ingredients into the wet ingredients until almost combined. Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for about 55-60 minutes or until a cake tester comes out with a few moist crumbs. Cool for about 20 minutes before inverting onto a cooling rack or serving platter. Once cooled completely, pour the glaze over the cake.
Chocolate Glaze
- Melt the chocolate chips, butter and corn syrup together in a microwave-safe bowl at 30 second intervals, stirring after each interval, until combined.
Notes
- You don't need to remove any excess moisture from the shredded zucchini. Just add it straight to the batter.
- Be careful to not overmix the matter. Just mix until no streaks of flour are left and the chocolate chips are evenly incorporated.
- Store, covered in an airtight container for about 3 days.
Nutrition
Calories: 488kcal
Tried this recipe?Let us know how it was!