How to Make Delicious Chocolate Zucchini Cake in 30 Minutes

Are you ready to indulge in a dessert that’s not only delicious but also sneaks in some veggies? Yes, you heard that right! This Chocolate Zucchini Cake is a delightful treat that combines the rich flavors of chocolate with the moistness of zucchini. It’s perfect for those busy weeknights when you want something sweet but don’t have hours to spend in the kitchen. Plus, it’s a fantastic way to use up that extra zucchini from your garden or the farmer’s market. Let’s dive into this easy recipe that can be whipped up in just 30 minutes!

Why You’ll Love This Recipe

• Quick and easy to make—perfect for 30-minute meals.
• Moist and rich chocolate flavor that everyone will love.
• Great way to sneak in some veggies for the family.
• Perfect for dessert lovers and a hit at gatherings.
• Can be made ahead and stored for later enjoyment.

Ingredients

To make this scrumptious Chocolate Zucchini Cake, you’ll need the following ingredients:

• 1 ¾ cups all-purpose flour
• 1 ¼ cups granulated sugar
• ⅔ cup cocoa powder
• 3 tsp baking powder
• ½ tsp salt
• 1 cup milk
• ½ cup oil
• 1 tsp vanilla extract
• 2 eggs
• 1 cup boiling water
• 2 cups zucchini (grated)
• 1 cup chocolate chips
• 8 oz. semi-sweet chocolate (finely chopped)
• 1 cup heavy cream

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get to the fun part—making this delicious cake!

1. Prep: Preheat your oven to 350°F (180°C). Grease a 9 x 13 inch baking pan with non-stick cooking spray and set it aside.
2. Prepare the zucchini: Shred the zucchini using a cheese grater and squeeze out some of the extra liquid with a paper towel. This step is crucial for a perfect cake texture!
3. Batter: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well combined. Then, add the milk, oil, and vanilla extract, whisking until smooth.
4. Mix in the eggs, then carefully add the boiling water (you can microwave it for convenience) and the grated zucchini. Stir until everything is well combined. Finally, fold in the chocolate chips for that extra chocolatey goodness!
5. Bake: Pour the batter into the prepared baking tin and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the tin.
6. Frosting: While the cake cools, chop the semi-sweet chocolate into small chunks and place them in a glass mixing bowl. This will help the chocolate melt more easily.
7. In a small saucepan, pour the heavy cream and bring it to a simmer over low heat. Once simmering, remove it from the heat and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and well combined. Allow the ganache to cool at room temperature for about 30 minutes.
8. Transfer the ganache to the bowl of a stand mixer and beat with a wire whisk attachment for about 4 minutes, or until it becomes pale in color and fluffy. If you prefer, you can simply spread the ganache over the cooled cake without whipping it.
9. Once the ganache is ready, spread it over the cooled cake, slice, serve, and enjoy!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Chocolate Zucchini Cake turns out perfectly:

• Make sure to squeeze out as much liquid from the zucchini as possible to avoid a soggy cake.
• For an extra touch, you can add nuts or dried fruits to the batter.
• If you want to make this cake even more decadent, consider adding a layer of Healthy Chocolate Fudge on top of the ganache!
• Don’t skip the cooling time for the ganache; it makes a big difference in texture.

How to Serve

This Chocolate Zucchini Cake is perfect for any occasion! Serve it warm with a scoop of vanilla ice cream for a delightful dessert, or enjoy it as a sweet treat with your afternoon coffee. It’s also a fantastic addition to potlucks or family gatherings. Everyone will be asking for the recipe!

Make Ahead and Storage

If you want to prepare this cake ahead of time, it stores beautifully! Just keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving.

So, what are you waiting for? Grab those zucchinis and let’s get baking! This Chocolate Zucchini Cake Recipe is sure to become a family favorite, and it’s a wonderful way to enjoy a sweet treat without the guilt. Happy baking!

Chocolate Zucchini Cake

A moist and rich chocolate cake infused with fresh zucchini, topped with creamy chocolate ganache. Perfect for chocolate lovers and vegetable skeptics alike!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Dry ingredients

• 1 ¾ cups all purpose flour
• 1 ¼ cups granulated sugar
• ⅔ cup cocoa powder
• 3 tsp baking powder
• ½ tsp salt

Wet ingredients

• 1 cup milk
• ½ cup oil
• 1 tsp vanilla extract
• 2 eggs
• 1 cup boiling water

Zucchini and chocolate

• 2 cups zucchini (grated)
• 1 cup chocolate chips
• 8 oz semi-sweet chocolate (finely chopped)
• 1 cup heavy cream

Method

 

1. Preheat oven to 350°F/180°C. Grease a 9x13 inch pan.
2. Mix dry ingredients, then add wet ingredients and zucchini. Fold in chocolate chips.
3. Pour batter into pan and bake for 25 minutes. Cool completely.
4. Make ganache: heat cream, pour over chopped chocolate, stir until smooth. Chill until thickened.
5. Whip ganache until fluffy, then spread over cooled cake. Slice and serve.

Notes

Ensure to squeeze out excess moisture from zucchini for best texture.