Chocolate Zucchini Cake
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Chocolate Zucchini Cake Recipe

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 8 -10

Ingredients

  • 1/2 cup  1 stick unsalted butter, at room temperature, plus more for the pan
  • 2 1/4 cups flour plus more for the pan
  • 1/2 cup cocoa powder
  • 1  tsp. baking soda
  • 1/2  tsp. salt
  • 1  tsp. ground cinnamon
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup oil
  • 1  tssp. vanilla extract
  • 1/2 cup brewed cooled espresso or strong coffee
  • 2 cups grated zucchini from 2 medium zucchini, okay to wash and leave the skin on
  • 1 cup semisweet chocolate chips
  • Confectioners’ sugar for dusting (optional)

Instructions

  • Preheat the oven to 325 degrees. Generously grease the inside of a 10-inch Bundt pan with butter or a 9×13 pan, then coat with a generous amount of flour. Shake out any excess flour in the pan.
  • Whisk together 2 1/4 cups flour, the cocoa powder, baking soda, salt and cinnamon in a bowl.
  • Combine the 1/2 cup of butter and the granulated sugar in the bowl of a stand mixer. Beat on low, then medium speed, until well incorporated and creamy. Stop to scrape down the sides of the bowl. Add the eggs one at a time, then the oil and vanilla extract; beat on medium speed until well blended and smooth. Stop to scrape down the sides of the bowl.
  • With the mixer on low speed, alternate adding the following ingredients, beating until well incorporated after each addition: 1 cup of the flour mixture, then 1/4 cup of the espresso or strong coffee; 1 cup of the flour mixture, then 1/4 cup of the espresso or strong coffee; then the remaining flour mixture.
  • Stir in the zucchini and chocolate chips. Transfer the batter to the prepared pan. Bake for 50-55 minutes (bundt cake), or 35-40 minutes (9×13 pan), or until a tester inserted into the middle comes out clean.
  • Cool in the pan for 15 minutes; dust with confectioners’ sugar, if desired, and serve warm! (Or, with whipped cream or ice cream.)