Chocolate Zucchini Cake
Amazingly rich and decadent, this Chocolate Zucchini Cake is what all chocolate cakes should strive to be. Amazingly rich and decadent, this Chocolate Zucchini Cake is what all chocolate cakes should strive to be. Course: Dessert Cuisine: American Keyword: chocolate zucchini cake Servings: 4 servings 2 cups (400 g) sugar 4 eggs 1 tsp vanilla 1 1/2 cups (335 g) vegetable oil 2 cups (250 g) all-purpose flour 3/4 cups (95 g) unsweetened cocoa powder 2 tsp (14 g) baking soda 1 tsp (4 g) baking powder 3 cups (450 g) zucchini grated 1/2 cup (350 g) chocolate simple syrupIn a medium bowl, stir together the sugar, eggs, vanilla, vegetable oil. Add in flour, cocoa powder, baking soda, and baking powder. Mix well. Fold in zucchini until it is evenly distributed. Pour mixture into a prepared 9×13 panRemove from oven, pierce with a fork, and drizzle about 1/2 cup of chocolate simple syrup over top. Chocolate Zucchini CakeI have received some backlash for putting zucchini in a cake, but I happen to love zucchini. In bread, in cookies, on my dinner plate, and yes, even in my cakes. If you are not a fan of zucchini, don’t leave just yet. Now, if you don’t like chocolate you can go. See ya (what are you even doing here, to begin with?). If you do love chocolate, you are still in the safe zone. The zucchini blends right into the cake and adds so much moisture, you won’t even know its there.Baking with ZucchiniWhen using zucchini in recipes there are a couple tips & tricks help to make sure your baked goods are perfect!-Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)-Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and shouldn’t be drained.Chocolate Simple SyrupI do something a little special when I make this chocolate zucchini cake recipe. It is my little secret weapon chocolate simple syrup. I bake, all of the time, so I keep some of this on hand, all of the time. It holds for up to two weeks. If you aren’t like me, you can whip some of this stuff up in under 10 minutes. Its easy and it is WORTH IT! Simple Syrup keeps the cake moist throughout every stage of assembly and decoration and it adds a slight sweetness which is always good!The Cholocate Simple Syrup puts this recipe over the top amazing and adds a shiny crust to the top. Just look at that! You are going to love this cake, trust me!Chocolate Zucchini cake is good on its own, but if you are looking for a decadent frosting for the top, I recommend Cream Cheese Frosting.Sidenote: You can absolutely serve this cake without simple syrup, it is still amazingly delicious. However, I wouldn’t change the amounts of ingredients. I made this cake with half the oil and it was not as good. I made it with less sugar and it was inferior. I made it with cinnamon and it was kinda weird tasting. I made every which way you could think and THIS recipe for Chocolate Zucchini Cake is perfect as is! 🙂 meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.