...
Go Back
–+ servings
A thick slice of dark chocolate zucchini cake topped with rich chocolate frosting rests on a white dessert plate.

Chocolate Zucchini Cake

5 from 1 vote
Aliana Recipes
Deep, fudgy, and incredibly soft. Olivia loves to help me mix the batter for this rich bake. It is a wonderful way to use up extra summer squash while satisfying any sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings:15 slices
Course:Dessert
Cuisine:American
Calories:410kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter Softened
  • ½ cup vegetable oil Keeps the crumb tender
  • 1 ¾ cups granulated sugar Sweetens the base
  • 1 teaspoon pure vanilla extract Enhances the chocolate flavor
  • 1 teaspoon baking soda For lift
  • ½ teaspoon baking powder For lift
  • ½ teaspoon salt Balances the sweetness
  • 2 large eggs Binds the batter
  • ½ cup sour cream Adds richness and moisture
  • 2 ½ cups all-purpose flour Structural foundation
  • ¾ cup Dutch-process cocoa Provides dark color and flavor
  • 2 ½ cups shredded zucchini Do not drain
  • ⅔ cup chocolate chips For the batter
  • ¾ cup heavy cream For the ganache
  • 10 ounces semi-sweet chocolate chips For the ganache

Equipment

  • 1 Large mixing bowl For preparing the batter
  • 1 9 x 13-inch pan For baking
  • 1 Saucepan For heating the cream
  • 1 Whisk For blending the ganache
  • 1 Spatula For folding ingredients

Method
 

  1. Cream the softened butter, vegetable oil, sugar, vanilla, and leavening agents in a large bowl to build a smooth foundation. Blending these thoroughly ensures the fats coat the sugar evenly, leaving a pale, aerated paste.
    A whisk stirs a thick, dark chocolate batter inside a large mixing bowl.
  2. Mix the eggs, sour cream, flour, and cocoa powder into the wet base on low speed until the batter turns thick and dark. Stirring gently prevents gluten buildup, ensuring the final crumb looks airy rather than dense.
  3. Fold the shredded squash and chocolate chips into the thick batter to distribute the moisture and sweetness evenly. Gently turning the mixture with a spatula ensures you see green flecks suspended beautifully throughout the dark dough.
    A silicone spatula folds freshly grated green zucchini into a dark chocolate cake batter.
  4. Spread the thick batter into a greased pan and bake at 325 degrees for thirty minutes to set the center completely. You will know it is finished baking when the surface springs back lightly when pressed with a finger.
  5. Simmer the heavy cream and pour it directly over the remaining chocolate chips to melt them quickly. Whisk the hot liquid continuously until it transforms from a cloudy mixture into a glossy, dark ganache.
  6. Pour the warm ganache over the cooled dessert and let it set for thirty minutes to create a thick, sliceable topping. Waiting patiently allows the frosting to firm up, resulting in clean, beautiful slices when served.

Nutrition

Serving: 120g (1 slice)Calories: 410kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 210mgPotassium: 250mgFiber: 4gSugar: 34gVitamin A: 450IUVitamin C: 4mgCalcium: 45mgIron: 2.5mg

Notes

Do not squeeze the excess liquid from the grated squash. The natural water content is exactly what keeps this cake crumb so tender and moist while baking.