Indulge in the rich and moist goodness of our Chocolate Zucchini Cake. This delectable dessert combines the classic flavors of chocolate with the added nutritional benefit of zucchini. The result is a cake that is incredibly moist, deeply chocolaty, and surprisingly wholesome. With simple ingredients and easy preparation, this cake is perfect for any occasion, from casual gatherings to special celebrations.
Let us share the story of how our Chocolate Zucchini Cake became a beloved treat in our family. We wanted to create a cake that satisfied our chocolate cravings while incorporating some hidden nutrition. That’s when we discovered the magic of zucchini. By adding shredded zucchini to the batter, we achieved a cake that was unbelievably moist and had a tender crumb. The zucchini blended seamlessly with the rich cocoa flavor, creating a cake that was both decadent and wholesome. Our family and friends couldn’t resist the allure of this chocolatey delight, and it quickly became a favorite in our household. We’re excited to share this recipe with you, and we hope it brings joy to your taste buds as it did to ours.
Shredding fresh zucchini for our moist chocolate zucchini cake batter.
Why You’ll Love Our Chocolate Zucchini Cake?
- Moist and rich chocolate cake with a surprisingly healthy twist of zucchini.
- Wholesome ingredients make this cake a guilt-free indulgence.
- Simple preparation with common pantry staples for convenience.
- Perfect for chocolate lovers looking for a delicious and nutritious dessert.
- Great way to sneak in extra veggies without compromising on taste.
Ingredients:
- 1 1/2 cups (180g) milk of your choice
- 1 teaspoon vinegar
- 3 cups (360g) oat flour
- 2/3 cup (60g) cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (250g) brown sugar
- 1 1/2 cups (340g) unsweetened applesauce
- 1/2 cup (75g) shredded zucchini
- 1 cup (225g) chocolate frosting
How to Make Chocolate Zucchini Cake ?
Preheat the oven to 180°C (350°F). Grease two 8-inch cake pans and set them aside.
In a bowl, whisk together the milk and vinegar. Let it sit for a few minutes to curdle.
In a large mixing bowl, combine the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix well.
In a separate bowl, whisk together the curdled milk mixture, brown sugar, and unsweetened applesauce.
Combine the wet ingredients with the dry ingredients and mix until well combined.
Fold in the shredded zucchini.
Divide the batter evenly between the prepared cake pans.
Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely in the pans.
Once cooled, frost the cakes with chocolate frosting.
Layer the cakes and slice to serve. Enjoy!
Notes:
- Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
For more delicious recipes like this one, visit our website at jevibe.com
Irresistibly moist chocolate zucchini cake with a rich chocolate glaze.
Frequently Asked Questions
Can I use whole wheat flour instead of oat flour?
Absolutely! You can substitute whole wheat flour for oat flour in the same quantity. The texture and taste may vary slightly, but it will still be delicious.
Can I use a different type of frosting?
Definitely! While chocolate frosting complements the cake beautifully, you can explore other options such as cream cheese frosting or a simple dusting of powdered sugar.
Chocolate Zucchini Cake.
Ingredients
- 1 1/2 cups 180g milk of your choice
- 1 teaspoon vinegar
- 3 cups 360g oat flour
- 2/3 cup 60g cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups 250g brown sugar
- 1 1/2 cups 340g unsweetened applesauce
- 1/2 cup 75g shredded zucchini
- 1 cup 225g chocolate frosting
Instructions
- Preheat the oven to 180°C (350°F). Grease two 8-inch cake pans and set them aside.
- In a bowl, whisk together the milk and vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the curdled milk mixture, brown sugar, and unsweetened applesauce.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Fold in the shredded zucchini.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool completely in the pans.
- Once cooled, frost the cakes with chocolate frosting.
- Layer the cakes and slice to serve. Enjoy!
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
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