Yes, you heard right, Chocolate Zucchini Cake, and no, you can’t taste the zucchini. During the summer when my garden is in full swing, I’m always looking for creative ways of preparing all the zucchinis that are growing. After making Zucchini Muffins, Zucchini Bread, this Chocolate Zucchini Cake is a creative, and delicious way of using zucchini.
Chocolate cake can be dry, but by adding zucchini, you will have a moist, decadent cake. I love chocolate cake with chocolate frosting, so I topped this cake with a simple, and delicious chocolate glaze, which I let drizzle down the sides. I should call this cake a Triple Decadent Chocolate Zucchini Cake, because there are 3 different types of chocolate in the cake. There is cocoa powder for a great chocolate flavor, but can make the cake dry. So, to add some moisture, I added some melted bittersweet (60%) chocolate. Then, for a different dimension of chocolate flavor and moisture, I added some chocolate syrup.
You and your family will love this Chocolate Zucchini Cake, and they won’t even know there’s zucchini in it.
1 3/4 cups sifted all purpose flour (234 grams)
1/2 cup whole wheat pastry flour (70 grams)
1/2 cup unsweetened cocoa powder (46 grams)
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar (350 grams)
1/2 cup unsalted butter (114 grams) room temperature
1/2 cup vegetable oil (120 ml)
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (120 ml)
2 ounces bittersweet chocolate (57 grams) melted and cooled (60% cocoa)
1 tablespoon chocolate syrup
2 cups grated zucchini
4 ounces bittersweet chocolate (114 grams) (60% cocoa)
2 teaspoons vegetable oil
CAKE: Preheat oven to 350°F. Butter and flour bundt pan (or spray with baking spray). In a medium bowl, whisk together flours, cocoa powder, baking soda and salt; set aside. In a stand mixer, beat together sugar, butter and oil on medium speed until well blended. On medium-low speed, add eggs 1 at a time, beating well after each addition. In a small bowl, combine vanilla extract, buttermilk, and melted bittersweet chocolate. On medium speed, beat in vanilla extract mixture. Mix in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk (ending with the dry ingredients), until just combined. Stir in grated zucchini until just combined. Pour batter into prepared pan.
Bake cake at 350-degrees F. about 45-50 minutes, until toothpick inserted into center comes out clean (or internal temp is 200-205 degrees F.). Cool cake completely in pan. Invert onto plate.
GLAZE TOPPING: Combine 4 oz. bittersweet 60% chocolate and vegetable oil in a small bowl. Microwave for 30 seconds, stir. Repeat until just about melted. Stir chocolate mixture to help it finish melting. Spoon glaze over top of cake, letting excess drip down the sides.