This Chocolate Zucchini Cake with Chocolate Glaze is a deliciously rich fall treat.
Whoever originally added shredded zucchini to a cake was a genius. It takes this simple chocolate cake to an extraordinary level – it’s so moist and decadent. Make this Chocolate Zucchini Cake for your next holiday party and everyone will fall in love.
I love zucchini squash in bread, pasta, enchiladas, fried, floured, really any way you can prepare it, but my favorite to use it is in a cake! Specifically, Chocolate Zucchini Cake! It is easy to make, appealing to the eye and everyone loves it. By far, one of my favorite fall recipes.
I seriously love this cake, I have no idea why I don’t make it more often, it’s really perfect all year long. I got the recipe from my Aunt Patty – she makes the best desserts and I’m so grateful she shares all of her delicious recipes with my family.
It might seem like a simple frosted chocolate cake, but it’s so much more than that. Rich, decadent, incredibly moist – the total package!
The only thing we changed with the original recipe was the amount of ganache frosting. I double the amount because the original recipe was nowhere near enough. I mean I can see why it would be fine….but the more ganache the better, right?
- Cocoa powder
- Baking soda
- Baking powder
- Grated or shredded zucchini
Preheat oven to 325°F. Grease and dust a bundt pan with cocoa powder.
Using an electric mixer, beat the eggs, oil, sugar, and vanilla in a large bowl.
In a separate bowl, whisk the flour, salt, baking soda, cocoa, cinnamon, and baking powder.
With the mixer on medium speed, slowly add in the flour mixture. Add the milk and zucchini slowly while mixing at low speed until combined.
Pour the batter into the prepared pan and bake the cake for 50 minutes.
Cool the cake completely before making the glaze.
In a double boiler over medium heat, combine butter, chocolate chips, and corn syrup. Stir until completely melted and well incorporated.
Carefully turn the cake out of the pan onto a baking rack. Place a baking sheet or piece of parchment paper under the rack to catch the drips.
Pour or use a spoon to drizzle the ganache over the top of the cake. Let it drip down the sides. Slice, serve and devour.
I’ve used grated and shredded zucchini for this recipe and both work fine. Use either a box grater or a food processor fitted with a grating blade. You don’t need to wring out the moisture from the zucchini. Just grate and add it right to the batter.
You can make and bake the cake a day in advance and let it cool. Wrap it tightly and then add the glaze the next day when you are ready to serve it.
You really can’t taste the zucchini in the cake – it’s added for the moisture and it gives the cake the most incredible tender crumb. If you really don’t like zucchini you might like to try my Triple Chocolate Pumpkin Cake.
Let me say it got rave reviews at my house. I mean, it’s chocolate cake….need I say more? Who cares that it has veggies?!
The kids definitely didn’t mind the veggies and loved it! The only complaint I got was the audible “ugh!” when I gave half of the cake to the neighbors. There wasn’t a crumb left at our house. Enjoy! XOXO San
More Recipes to Try
Want other ways to use zucchini in desserts? Check out these:
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Zucchini Cake with Chocolate Glaze
- 2 cups sugar
- 3/4 cup oil
- 3 eggs
- 2 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 cup milk
- 2 cups zucchini grated or shredded
- 3 tablespoons butter cut into 1/2 inch squares
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
- Preheat oven to 325°F. Grease and dust a bundt pan with cocoa powder.
- Using an eletric mixer, beat together eggs, oil, sugar, and vanilla.
- In a separate bowl whisk together flour, salt, baking soda, cocoa, cinnamon and baking powder.
- With the mixer on medium speed, slowly add in the flour mixture.
- Add milk and zucchini slowly while mixing on low speed until combined. Pour the batter into the prepared pan.
- Bake for 50 minutes. Remove from oven and let cool completely before making the glaze.
- In a double boiler over medium heat, combine butter, chocolate chips, and corn syrup. Stir until completely melted and well incorporated. Drizzle over cooled cake.