This moist double chocolate zucchini cake is a sweet treat that is both rich and healthy! Packed with chocolatey goodness, it hides veggies in the most delicious way!
You won’t believe there’s zucchini in it! I mean, who doesn’t love a dessert that sneaks in some greens? Plus, it’s super easy to whip up—perfect for a cozy afternoon bake! 🍫🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found these options perform well and keep the cake just as moist!
Cocoa Powder: Dutch-process cocoa gives a deeper flavor, but regular unsweetened cocoa works great too! If you want to reduce sugar, you might try specific brands of unsweetened cocoa that are less sweet.
Vegetable Oil: You can substitute melted coconut oil or applesauce for a lighter option. Applesauce adds moisture without extra fat—just keep in mind it might alter the taste slightly.
Zucchini: Make sure to grate the zucchini finely. If you’re out of zucchini, pureed apples or even shredded carrots can work in a pinch! They’ll add sweetness and moisture.
Sour Cream or Greek Yogurt: This ingredient adds richness. If you want a dairy-free option, try almond or coconut yogurt. It keeps the cake moist and adds a touch of tanginess.
How Do I Make Sure My Zucchini Cake Stays Moist?
The key to a moist double chocolate zucchini cake is the proper balance of wet and dry ingredients. Here’s how to keep it that way:
- Don’t overmix! Once you add the dry ingredients to the wet ones, mix just until combined. This prevents the cake from becoming dense.
- The zucchini adds moisture, so make sure it is well drained but still retains some moisture. Pat it dry but don’t squeeze all the moisture out.
- If baking in a different size pan, adjust the time accordingly. A larger pan will bake quicker, while a smaller one might need extra time!
- Let the cake cool in the pan before transferring it. This helps it retain moisture as it continues to steam.
These tips will help ensure your cake is perfectly moist every time you bake it. Happy baking!
Moist Double Chocolate Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream or Greek yogurt (optional, for extra moisture)
Other Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup semisweet chocolate chips (divided)
Time Needed:
This recipe takes about 15 minutes to prepare and around 40-45 minutes to bake. After baking, allow time for the cake to cool before serving. Altogether, you’re looking at about an hour to an hour and a half to create this delicious treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will help ensure even distribution of the dry ingredients throughout the cake. Set this mixture aside.
3. Combine Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, making sure each one is well blended before adding the next. Finally, stir in the vanilla extract for that delicious aroma and flavor.
4. Combine Dry and Wet Mixtures:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make your cake dense!
5. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and ¾ cup of the chocolate chips. The zucchini will add moisture and keep the cake nice and fluffy!
6. Optional Moisture Booster:
If you want an extra moist cake, fold in the sour cream or Greek yogurt at this stage. This step is optional but highly recommended for added richness.
7. Pour Batter and Sprinkle Chips:
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the remaining ¼ cup of chocolate chips on top for an extra chocolatey experience.
8. Bake the Cake:
Bake the cake for 40-45 minutes. It’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it so it doesn’t overbake!
9. Cool Before Serving:
Let the cake cool in the pan completely on a wire rack. This cooling time helps retain moisture and makes it easier to cut without crumbling.
10. Serve and Enjoy:
Once cooled, slice the cake and serve. Optional: Sprinkle with powdered sugar or drizzle with a chocolate glaze or frosting of your choice for an extra special touch!
Enjoy your deliciously moist double chocolate zucchini cake! It’s sure to be a hit with family and friends!
FAQ for Moist Double Chocolate Zucchini Cake
Can I Substitute the Zucchini with Other Vegetables?
Yes! You can use grated carrots or even mashed bananas in place of zucchini. Just keep in mind that the flavor may change slightly, and the moisture content can vary, so adjust accordingly.
How Can I Make This Cake Healthier?
You can reduce the sugar by using a sugar substitute or cutting the sugar amount in half. Additionally, swapping half of the all-purpose flour for whole wheat flour will add more fiber without sacrificing too much texture. You could also use unsweetened applesauce instead of oil for a lower-fat option.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months! Just make sure to wrap it tightly in plastic wrap, then foil to prevent freezer burn.
Can I Use Other Types of Chocolate Chips?
Absolutely! While semisweet chocolate chips are delicious, you can experiment with milk chocolate, dark chocolate, or even white chocolate chips for a different twist. Just avoid chips that won’t melt smoothly, like peanut butter chips, if you want that rich chocolate experience.
