Decadent chocolate zucchini cake is the best seasonal cake this fall! Rich warm chocolate, slight cinnamon fall flavor with a small after hint of orange and the best part is its full of healthy zucchini!
WHAT INGREDIENTS DO I NEED TO MAKE CHOCOLATE ZUCCHINI CAKE?
you will need your traditional baking ingredients + zucchini!
- flour
- sugar
- butter
- salt
- baking soda and powder
- eggs
- cocoa
- cinnamon
- zucchini!
- orange zest is optional (and delicious!)
- chocolate chips- also optional and highly recommended
WHY ADD ZUCCHINI TO CAKE AND BAKING?
Adding zucchini to your cakes give the cake a delicious texture and adds so much more moisture! It’s mild in flavor so you dont even know its there yet you have the outcome of a perfect cake!
HOW DO YOU ADD ZUCCHINI TO CAKE?
There are two traditional ways to add zucchini to baked goods.
- blending (preferred method)
- grating
I come from a family who blends. my mom, my grandma everyone blends. And since this is great grandmas tried and true recipe I do what it says! Blending ensures that there is no stringy pieces or chunks in the cake either.
HOW DO I BLEND ZUCCHINI?
- Cut of ends of zucchini
- chop into chunks
- place in blender
- blend.
- DO NOT ADD WATER
Zucchini has enough liquid that you do not need to add any additional water. If your blender needs a little help at first use a spatula to push down the vegetable. Once the blades hit the flesh it’ll take off fast into liquid.
HOW TO MAKE CHOCOLATE ZUCCHINI CAKE
In separate bowl mix all your dry ingredients together. Everything but the sugar. Stir together.
In your stand mixer add your butter, sugar and beat until combined. slowly add in eggs.
dont beat too long or the mixture will become grainy.
While mixing, add in your zucchini, dry ingredients. When they are all incorporated add in your zest and chocolate chips.
Stir them in, and place them in a 9×13 pan.
If the pan is not non-stick make sure to add a non-stick spray or parchment paper to help with sticking!
Bake at 350 for about 50 minutes.
WHAT KIND OF FROSTING GOES WITH CHOCOLATE ZUCCHINI CAKE?
The original recipe calls for a cream cheese glaze on a bundt ban, which you cn totally do. I’m also including my favorite cream cheese frosting with pairs great with this cake. If you want it to be a chocolate frosting just add some cocoa powder to the cream cheese frosting recipe.
HOW TO MAKE CREAM CHEESE FROSTING
- In a stand mixer with the paddle attachment, combine the butter and cream cheese and beat on medium speed until smooth, about 1 minute.
- With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.
- Keeping the mixer on low, add the milk, vanilla and salt.
- Turn the mixer to medium and beat the frosting for 3-5 minutes, or until it is light in color and texture (it will be white in color).
- Keeping the mixer on low, add the milk, vanilla and salt.
- Turn the mixer to medium and beat the frosting for 3-5 minutes, or until it is light in color and texture (it will be white in color).
HOW TO FROST YOU CHOCOLATE ZUCCHINI CAKE
Let the cake cool, and then add a nice thick layer of frosting.
IF YOU ARE MAKING A BUNDT CAKE AND DOING A CREAM CHEESE GLAZE?
Carefully remove the bundt cake from the pan by taking a knife around the edges and turning it over after about 15 minted from removing from the oven. Let the bundt cake cool a little bit more, but not completely. When the cake is warm drizzle your glaze over.
FAQ’S
DO I NEED TO ADD THE ORANGE ZEST AND CHOCOLATE CHIPS?
No, the orange zest and chocolate chips are not going to ruin the cake if you leave them out! They add great flavor and texture. It’s all up to you! I mean, look at these melty chocolate chips.
HOW DO I STORE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING?
Any cream cheese frosting should be refrigerated. So keep it in an air tight container in the fridge. In the fridge it will keep for 1-2 weeks.
Keep In Touch
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Moist decedent chocolate zucchini cake is the best seasonal cake this fall! Rich warm chocolate, slight cinnamon fall flavor with a small after hint of orange and the best part is its full of healthy zucchini! Add chocolate chips for a rich double chocolate zucchini cake!
- 2 1/2 cups flour
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 cup softened butter
- 1/2 tsp salt
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp orange peel
- 2 cup zucchini
- 1/2 cup milk
- 2 cups chocolate chips optional
- 4 cup powder sugar
- 3 Tbs milk
- 1 Tbs vanilla
- 3 oz room temp cream cheese optional
- 1 cup butter
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In a separate bow combine flour, cocoa, baking powder, soda, salt and cinnamon- set aside.
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Beat butter and sugar until smooth, add eggs one at a time. Beat well after each egg.
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Add chopped zucchini to blender and blend. You will need 2 cups of blended zucchini.
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Stir in milk, vanilla, orange and zucchini into the creamed butter mixture.
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Mix dry ingredients into batter. If adding nuts or chocolate chips, incorporate slowly.
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Pour batter into well greased bunt pan. Bake 350 for 50-60 minutes. Cool 10 minutes. Run knife gently around edges and flip cake carefully. Add glaze immediately.
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In a stand mixer add your cream cheese and butter. Beat for 1 minute. with the mixer on slow add one cup at a time the powder sugar. Add vanilla, milk and salt. Turn beater to medium speed and beat for 3-5 minutes. the frosting will become fluffy and white.
GLAZE
Beat together and drizzle over warm bundt cake.
This recipe fit into a 9 cup bundt pan. You can also bake in a 9x13 pan or make into muffins! My kids especially love muffins.
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