Posted Jun 28, 2020, Updated Aug 16, 2024 Baking with zucchini is my favorite! I love sneaking a little bit of nutrition into our favorite treats, like this zucchini bread, chocolate zucchini muffins and this chocolate zucchini cake! This zucchini cake is so delicious no one will even guess it’s packed with a nutritious vegetable! This chocolate zucchini cake recipe is easy to make, doesn’t require a mixer, and will become one of your favorite summertime treats. It’s moist and fluffy with a perfect crumb and deep, rich chocolate flavor. Plus the 3-ingredient chocolate ganache is irresistibly fudgy and the perfect way to top to this zucchini cake!
Chocolate Zucchini Cake: Ingredients & Substitutions
Butter/canola oil. This recipes calls for ¼ cup butter and ¼ cup canola oil. I think this is the best ratio/combination for a moist texture and buttery flavor. You can use only butter or only canola oil if you prefer (½ cup of each). Coconut oil and ghee are also possible substitutions. Sour Cream. Greek yogurt can be used in place of sour cream if desired. Granulated sugar. Organic cane sugar or brown sugar can be used instead of white sugar. All-purpose flour. You can substitute up to half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour. All-purpose gluten-free baking flour also works well. Espresso Powder. I highly recommend buying a container of espresso powder if you want to make the best chocolate cakes. However, instant coffee can be substituted in a pinch! Mini chocolate chips. For the best texture and dispersion of little pockets of chocolate, use mini chips. You can use regular sized chocolate chips but they will be more noticeable in the cake.
How to Make Chocolate Zucchini Cake
This is a very simple recipe, but as always we’ll walk through the process step-by-step, and don’t forget to watch the video. Begin by combining the flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder in a medium bowl. Then set the dry ingredients aside to use later. This ensures they are evenly combined in the final chocolate zucchini cake batter. Then, whisk the melted butter, canola oil, sour cream, eggs, and vanilla together in a large bowl. Next, add the sugar and whisk until smooth. I like to add sugar separately from the dry ingredients to ensure it dissolves completely. Then, add dry ingredients to the wet ingredients and whisk or stir with a spatula until the batter is smooth. Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.
Bake & Cool
Spread batter into a greased pan. Bake 25-30 minutes until the sides are set and a toothpick or cake tester inserted in the center comes out clean. Let the cake cool on a cooling rack to room temperature, or in the refrigerator.
Make the Ganache:
Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil. Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken. Remove from the warm burner and let the ganache cool slightly while whisking.
Assemble
Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.
Chill
Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set. If you use a different frosting recipe, like a chocolate buttercream frosting, that doesn’t need chill time to set up, you can serve the cake immediately.
Serve
Cut into 9-16 slices and serve. I think this chocolate zucchini cake recipe is best served slightly cold. Feel free to add a scoop of vanilla ice cream or a dollop of homemade whipped cream to the top of your slice for an extra special treat! Alternately, you can freeze individual slices by spreading the chilled zucchini cake pieces apart on a baking sheet lined with wax paper and freezing. Once they are frozen (about 3-4 hours), wrap the individual pieces in plastic wrap and store in an airtight container in the freezer.
Store
Store any chocolate zucchini cake leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
You can freeze the entire cake by making the recipe and chilling it until it’s completely cooled, then cover the top tightly with plastic wrap and foil (or bake in a pan with a lid) and freeze for up to two months. Thaw in the refrigerator. Here are some of the most commonly asked questions I get about this zucchini cake recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
