Moist, delicious, and simply perfect! This Chocolate Zucchini Cake Recipe makes one of the best cakes ever!
If you have a bunch of zucchini coming out of your garden, or you are looking for a fun way to sneak in some veggies, this Chocolate Zucchini Cake Recipe is a must! Your mind may not jump to cake when you think of zucchini, but it add something special to this cake. The zucchini add moisture and body to make one of the best chocolate cakes ever.
Find more great ways to use Zucchini here.
How to make Chocolate Zucchini Cake
Before you start, preheat your oven to 350 degrees and lightly spray 13×9 pan with cooking spray.
In a large bowl, whisk together all dry ingredients. Add the wet ingredients and mix until well combined but don’t overmix.
Pour into your baking pan and bake for 50-60 minutes. You can also test your cake by inserting a toothpick in the center. If it comes out clean your cake is done.
Cool completely and frost or sprinkle with some powdered sugar if desired.
To make this cake gluten free simply substitute your favorite gluten free flour blend. Also, double check your other ingredients for any hidden sources of gluten.
The zucchini in this cake adds moisture and helps the structure of the cake. It turns out beautifully for a gluten free cake!
The zucchini adds some great moisture to this cake and there is NO DAIRY! You read that right. There is not one substitute or bit of dairy hiding in this delicious chocolate cake. ENJOY!
Do you taste the Zucchini?
The short answer is NO.
After baking a cake with shredded zucchini you won’t be able to find the zucchini in the cake, and it won’t taste like it either. The main reason for this is the high moisture content in zucchini. Since it is mostly water it will disappear into the cake.
This cake is good on it’s own without frosting, but there is something about a yummy buttercream that can elevate a cake to another level.
For this cake I recommend either
Both of these are delicious options depending what mood your in. You can NEVER go with chocolate on chocolate!
Store your cake in an airtight container. Keeps longest in the fridge; for up to 3-5 days.
Chocolate Zucchini Cake
- Preheat oven to 350 degrees and lightly spray 13×9 pan with cooking spray
- Whisk together all dry ingredients in a large bowl
- Add wet ingredients and mix until well combined but don’t overmix
- Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
- Cool completely
- Dust with powdered sugar and serve with whipping cream if desired
- Substitute your favorite gluten free flour blend and double check you other ingredients for hidden gluten.