Chocolate Zucchini bread

chocolate cake on brown wooden chopping board

This delectable Chocolate Zucchini Cake is the perfect blend of sweet and moist, chocolatey and spicy. Grated zucchini adds texture, flavor, and a subtle surprise to the classic chocolate cake. One bowl and minimal fuss make this a fast and easy dessert that the whole family can enjoy. Plus, it’s packed with healthy ingredients, making it a great option to indulge in a sweet tooth without compromising on health or nutrition.

HOW TO MAKE IT:

Start by preheating your oven to 350°F and lightly greasing an 8×8 baking pan. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground cinnamon (optional), and salt in a large bowl.
Then, in a separate medium bowl, mix together the eggs, sugar, canola or vegetable oil and sour cream, plain yogurt or buttermilk until combined.
Finally, fold the egg mixture into the flour mixture and add the grated zucchini and chocolate chips before loading the batter into the prepared pan.
Smooth it out and garnish with a few extra chocolate chips if you like.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before cutting and serving.

FAQs:


Q. What makes the zucchini such a unique and delicious addition to this cake?
A. Zucchini adds a subtly sweet flavor and a moist, delightful texture to the cake. It also contributes a nutritious element that elevates this cake from an occasional indulgence, to a tasty treat the whole family can enjoy with fewer guilt-inducing ingredients.

Q. Can I substitute for some of the ingredients?
A. Absolutely! If you don’t have coconut (or avocado) oil, you can substitute applesauce or pureed banana.

Chocolate Zucchini bread

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy
Makes

1

Loaf
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

This delectable Chocolate Zucchini Cake is the perfect blend of sweet and moist, chocolatey and spicy.

Ingredients

  • 1 cup 1 Flour

  • ½ cup Dutch Process Cocoa Powder

  • 1/2 cup 1/2 Granulated Sugar

  • 1/2 teaspoon 1/2 Ground Cinnamon

  • 1 teaspoon 1 Baking Powder

  • 1 teaspoon 1 Baking Soda

  • ¼ teaspoon Salt

  • 2 2 Eggs

  • ⅓ cup coconut oil

  • ¼ cup Sour Cream or yogurt

  • 1 teaspoon 1 Pure Vanilla Extract

  • 1 1 ½ cups Grated Zucchini drained

  • ½ cup Semi-sweet Chocolate Chips, plus more for garnish

Directions

  • Start by preheating your oven to 350°F and lightly greasing an 8x8 baking pan. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground cinnamon (optional) and salt in a large bowl.
  • Then, in a separate medium bowl, mix together the eggs, sugar, canola or vegetable oil and sour cream, plain yogurt or buttermilk until combined.
  • Finally, fold the egg mixture into the flour mixture and add the grated zucchini and chocolate chips before loading the batter into the prepared pan.
  • Smooth it out and garnish with a few extra chocolate chips if you like.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool before cutting and serving.

Notes

  • Additionally, this cake can be stored in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 2 months.