Chocolate Zucchini Cake
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Chocolate Zucchini Cake - Rich and moist chocolate zucchini cake topped with chocolate peanut butter frosting.
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Remember a couple weeks ago when I made these Raspberry Crumble Bars? I mentioned my love of farmers markets and how awesome it is to walk down aisle after aisle filled with fresh veggies and fruit.
Today, instead of making a dessert with fresh fruit, we're making a dessert with fresh VEGGIES! Zucchini to be exact! This Chocolate Zucchini Cake is going to knock your socks off!
WHEN IS ZUCCHINI IN SEASON?
Zucchini can often be found in some areas year-round, however, peak season is June through early September. So, let me just say, that this is THE time to grab some zucchini and get baking!
HOW TO MAKE CHOCOLATE ZUCCHINI CAKE
To make this dessert, you're going to need:
- Butter
- Sugar
- Eggs
- Vanilla yogurt
- Vanilla
- Flour
- Cocoa powder
- Baking soda
- Salt
- Zucchini
We'll get to the frosting later. Let's just make this cake!
Start by creaming the butter and the sugar together. Then add in the eggs, yogurt and vanilla.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
Add the dry ingredient mixture to the creamed butter and sugar and mix until smooth.
Now, you get to grab that zucchini you used your grater to shred. Isn't it so vibrant and beautiful?!
Add the shredded zucchini to the chocolate mixture and stir it in.
Transfer the chocolate mixture to a greased 9x13 baking pan (use a spatula to get it all out!) and get it into the oven!
HOW TO MAKE FROSTING FOR A ZUCCHINI CAKE
To make the frosting, you'll need just two ingredients:
- Chocolate chips
- Peanut butter
Combine the chocolate chips and peanut butter together in a saucepan over medium heat until melted and smooth.
Then pour this frosting ALL OVER the cake like you REALLY mean it.?
Who is ready to cut into this delicious cake?
Or better yet, who just wants to drag a finger through that peanut butter chocolate frosting?!
Oh, alright! Let's just CUT THE CAKE! Look at how fluffy and moist it is!
If you look closely, you can see the little bits of zucchini in the cake. I promise a child will never notice.?
DOES ZUCCHINI CAKE NEED TO BE REFRIGERATED?
No it does not. But if you do slide it into the fridge, it may keep longer than it would just covered on the counter. In the fridge, it can be stored up to one week.
CAN YOU FREEZE ZUCCHINI CAKE?
Yes you can! Wrap the cake up with freezer or foil wrap and the cake should keep 2-3 months.
Now what would happen if we put a generous scoop of vanilla ice cream on top of this chocolate zucchini cake?
Melty, chocolate goodness, that's what.
Grab a fork and dig right into that ice cream, then the frosting and then the decadent chocolate cake.
Vegetables never tasted so good!
LOOKING FOR MORE SUMMER DESSERT IDEAS?
- Raspberry Crumble Bars
- No Bake S'mores Tarts
- Chocolate Chip Cookie Lasagna
- No Bake Cherry Dump Cake
- Strawberry Pretzel Dessert
- No Bake Lemon Pie
- Ultimate Ice Cream Sundae Pie
Chocolate Zucchini Cake
Ingredients
For the cake:
- 1 cup butter (softened)
- 1 ½ cups sugar
- 2 eggs
- ½ cup vanilla yogurt (5.3 oz container)
- 1 teaspoon vanilla
- 2 ½ cups flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups zucchini (shredded)
For the frosting:
- ⅔ cup milk chocolate chips
- ½ cup peanut butter
Instructions
For the cake:
- Preheat oven to 350º Fahrenheit.
- In a large mixing bowl, cream butter and sugar together until fluffy.
- Beat in eggs.
- Add yogurt and vanilla. Mix well.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
- Add to wet ingredients and mix until uniform.
- Stir in zucchini.
- Transfer to greased 9x13 baking pan.
- Bake for 35-40 minutes.
For the frosting:
- Add chocolate chips and peanut butter to a small saucepan.
- Cook on medium heat until melted and smooth. Stir frequently.
- Spread over cake.
Notes
- Proper Zucchini Preparation: Ensure the zucchini is properly shredded and excess moisture is removed before adding it to the cake batter. Use a box grater or food processor to shred the zucchini, then gently squeeze out any excess moisture using paper towels or a clean kitchen towel. This step prevents the cake from becoming too wet and ensures a moist but not soggy texture.
- Frosting Consistency: When making the frosting, melt the chocolate chips and peanut butter together in a small saucepan over medium heat until smooth and well combined. Stir frequently to prevent burning and ensure a silky-smooth consistency. Once melted, remove from heat promptly to prevent overcooking, which can lead to a grainy texture in the frosting.
- Cooling Before Frosting: Allow the chocolate zucchini cake to cool completely in the baking pan before frosting. Attempting to frost a warm cake can cause the frosting to melt and slide off, resulting in a messy presentation. Letting the cake cool ensures that the frosting sets properly and adheres to the cake surface, creating a deliciously decadent finish.
I love chocolate and zucchini cake and this one looks particularly moist and delicious! Can't wait to try this recipe!
I hope you do decide to try it, Natalie! Thanks!