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Why I Love This Zucchini Cake
I love it when my nieces visit The Farm. Their humor and personalities give me so much joy! Every time we’re together, they want to bake together, and I have no problem with that! I’ve made this previously, but I hadn’t brought it to you in a video. So I’ve updated the recipe just slightly, but this is still the cake I grew up with. When you have an abundance of zucchini – and if you grow it, you most certainly do — this is a perfect way to use it!
More Dessert Recipes
- Vanilla chai custard
- Espresso chocolate meringue cookies
- Stone fruit cobblers
- Poached pears
- Valentine’s Day marshmallows – another video with my nieces!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate & Zucchini Cake
Ingredients
For the cake
- 8 tablespoons (1 stick) unsalted butter room temperature
- ½ cup neutral oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or sour milk (2 teaspoons vinegar with ½ cup milk)
- 2 ½ cups all-purpose flour
- 4 tablespoons Dutch-process cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- 2 cups grated zucchini seeds removed
- ½ cup chocolate chips (miniature variety preferred)
For the ganache
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate
Instructions
- Preheat oven to 350°F. Spray pans with nonstick baking spray and set aside.
- Prepare the zucchini: Cut off the ends, scoop out the seeds, and grate the zucchini. Set aside.2 cups grated zucchini
- Mix wet ingredients: Cream together butter, oil, and sugar until light and fluffy, 4 minutes. Add eggs, one at a time, and vanilla extract, and mix until incorporated.8 tablespoons (1 stick) unsalted butter, ½ cup neutral oil, 1 ¾ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Mix dry ingredients: In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.2 ½ cups all-purpose flour, 4 tablespoons Dutch-process cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, ¾ teaspoon ground cinnamon, ¾ teaspoon ground cloves
- Finish batter: Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry. Stir in zucchini and chocolate chips.½ cup buttermilk or sour milk (2 teaspoons vinegar with ½ cup milk), ½ cup chocolate chips (miniature variety preferred)
- Bake: Pour the batter into the prepared baking pans. Bake in the preheated 350°F oven until a toothpick inserted in the middle comes out clean, about 20 minutes. I used miniature Bundt pans, which make approximately 18 cakes. Remove from oven and cool in the pan for 5 minutes, then turn out onto a cooling rack.
- Prepare the ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate and stir until smooth and melted. Drizzle ganache on slightly cooled cakes.½ cup heavy cream, 4 ounces semi-sweet chocolate
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is an amazing cake. I’m not very good at making cakes but you make it so easy and delicious. A hit!
This is an amazing cake. I’m not ver good at making cakes but you make it so easy and delicious. A hit!
I made a half batch and did cupcakes! Thwy were moist and very good!!
Well I have this cake in the oven now. I watched you make this cake. It looks really good. I have not had a zucchini cake or loaf made with chocolate and spices. I chose to do pecans as I didn’t have chocolate chips. I’m anxious to try it. I just had a slice after cooling. So good! This will be a keeper for me. I have not put the drizzle on as I don’t have those ingredients on hand but delicious by itself. Going to share this with a neighbour.
Very easy, good cake, moist and delicious. I made in a large bundt pan, took 1 hour to bake.
I don’t own a bunt pan. What other size & kind of pan can I use?