Should I peel the zucchini?

No. The peel is thin, soft, and blends seamlessly into the cake after baking. It also adds color and nutrients.

Do I need to squeeze the shredded zucchini?

Fresh zucchini usually doesn't need to be squeezed. Its moisture helps produce the signature soft texture that makes Chocolate Zucchini Cake so popular.

Can I bake this in a different pan?

Yes. Two round cake pans or a 9×13-inch baking pan generally work well, although the baking time will likely need adjustment. Begin checking for doneness earlier than you would with a Bundt cake.

Easy Chocolate Zucchini Cake That Stays Super Moist

Name: Chocolate Zucchini Cake
Prep time: 10 min
Cook time: PT-496168H5M29S
Total time: PT-496168H5M29S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated white sugar; 1/2 cup unsweetened baking cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 3/4 cup plain yogurt or sour cream; 1/4 cup vegetable or canola oil; 2 teaspoons vanilla extract; 2 cups shredded zucchini; 4 ounces semi-sweet chocolate, finely chopped; 1/2 cup heavy whipping cream; 1 cup miniature chocolate chips

Description

Super moist Chocolate Zucchini Cake made with cocoa powder, fresh shredded zucchini, yogurt, and a rich chocolate ganache. The zucchini keeps the cake tender and moist while the chocolate flavor remains deep and indulgent.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated white sugar
1/2 cup unsweetened baking cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
3/4 cup plain yogurt or sour cream
1/4 cup vegetable or canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
4 ounces semi-sweet chocolate, finely chopped
1/2 cup heavy whipping cream
1 cup miniature chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Liberally grease and flour a 10- or 12-cup Bundt pan, or coat it thoroughly with baking spray.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk the eggs, yogurt or sour cream, oil, and vanilla extract until smooth.
Add the wet mixture to the dry ingredients and mix on low speed just until incorporated.
Fold the shredded zucchini gently into the batter until evenly distributed.
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely before carefully inverting it onto a wire rack.
Place the finely chopped semi-sweet chocolate in a small heat-safe bowl.
Heat the heavy whipping cream for about 30 seconds in the microwave, or until hot to the touch but not boiling.
Pour the hot cream over the chopped chocolate and let it stand for 5 minutes.
Whisk the chocolate and cream together until the ganache is completely smooth and glossy.
Drizzle the chocolate ganache evenly over the cooled Chocolate Zucchini Cake.
Sprinkle the miniature chocolate chips over the ganache before serving.

Notes

Fresh zucchini generally does not need to be squeezed dry because its moisture helps create the cake’s soft texture.
Do not overmix the batter after adding the flour, as this can make the cake dense.
Allow the cake to cool completely before adding the ganache so the topping does not melt or slide off.
Use a good-quality unsweetened cocoa powder for a deeper chocolate flavor.
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
The cake can be frozen, tightly wrapped, for up to 3 months.
Nutrition values are approximate and may vary depending on the specific brands and ingredients used.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice, based on 12 servings
Calories: 454
Sugar: 50 g
Sodium: 35 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 71 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 46 mg