Chocolate Zucchini Cake

Chocolate Zucchini Cake
Adapted from

I brought this cake into work yesterday as part of my "required" birthday treats for my co-workers. From the comments I received, it was a big hit. This cake is lovely and the most beautiful part is the inside. I love the little green flecks of zucchini in amongst all the chocolate. This cake is so moist and dense and chocolaty. And with all that zucchini, it's just got to be healthy. That's my story and I'm sticking to it.

Serves: 12

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup unsweetened cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 pound raw zucchini, shredded and drained
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips


1. Preheat oven to 350°. Generously grease and flour a 10-inch Bundt pan.

2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy. Add oil and vanilla. Beat until well blended.

4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

5. Fold zucchini into the cake mixture along with walnuts.

6. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.

7. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.

8. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.

9. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.

10. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.


Arundathi said...

thats really interesting. i'm sure the green must've provided some visual appeal too. nice.

Mochachocolata Rita said...

i have always been intriqued by zucchini cakes...i'll definitely give it a try one day ^_^

Zita said...

Zucchini cake... mmm another new flavors combo that needed to be tried.

Btw, happy belated b'day to you :)

Dee said...

Love zuch cake! have to say that your recipe sounds yummier than mine *pout* nevermind, a must try then :)

nicisme said...

Zucchini (or courgettes as we call them) do make for a great, moist cake. YUM!!

Darius T. Williams said...

Yup - this is a new one for me. But I'm thinking if carrots can go into a cake, then why not zucchini?


Bunny said...

How could this not be good with CREAM in it! I have a question, how many cups would a 1/2 a pound of zucchini be? I want to make this and DON"T want to screw it up! LOL thanks for a great recipe!

Lo said...

You really can't lose with zucchini and cream. I'll bet that's a fantastic cake!

Ah, to be one of Ms. Dragon's coworkers!!

noble pig said...

Wow, everyone had some great treats on your B-day! How wonderful!

This sounds like the perfect summer treat with all the zucchini swirling around in the gardens.

Dragon said...

arundathi: It's so pretty.

rita: You'll love it.

zita: Thank you!

dee: Aww, don't pout. I'm sure yours is delicious.

nicisme: Yum, indeed. :)

darius: Exactly!!

bunny: 1/2 a pound for me was just over 2 cups worth of shredded zucchini.

lo: Today, they got leftover birthday cake. I think we can call them spoiled. :)

Dragon said...

noble: It was my pleasure to do it.

Kevin said...

That zucchini bread looks good!

Jude said...

Hmm sounds like a popular blog based in France :) didn't think there was an actual recipe that combines those two ingredients

Jeanne said...

Mmmmm, I've seen other recipes that call for zucchini in sweet cakes but have never tried one. Your cake looks incredibly moist and tasty - I just might have to try it!

indiejen said...

I made this today and it came out utterly fantastic! This is an easy recipe for a delicious, moist and rich cake. The glaze makes it truly delectable.

After grating the zucchini, I squeezed out the considerable liquid between paper towels (literally wringing it over the sink.) I weighed the shredded zucchini and got exactly 8 ounces from two 8-inch squashes.

I used chopped pecans in place of walnuts; the flavor blended really nicely with the cinnamon and zucchini. The cake rose beautifully in the oven and was tested and done after exactly one hour.

Am I the only one who didn't know about the hot cream and chocolate chips trick? Where have I been? The warmed cream and chocolate chips blended with a whisk became the most glossy, creamy and easy to work with glaze EVER. It poured over the top and cascaded in a thick sheet down the sides. After an hour in the fridge, it set up beautifully and nearly as substantially as buttercream frosting.

Thanks so much for this recipe... I will be making it again!

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