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Chocolate Zucchini Cake
Chocolate Zucchini Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Decadent chocolate zucchini cake with orange zest, pecans, and a sweet glaze. Ideal for sharing at family events or parties.
Ingredients:
  • For the cake:
  • 2 1/2 cups regular all-purpose flour, unsifted
  • 1/2 cup natural, unsweetened cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup soft butter
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs, room temperature
  • 2 teaspoons grated orange peel
  • 3 cups coarsely shredded zucchini (from about 1 pound of zucchini, or 3 medium zucchini)
  • 1/2 cup milk
  • 1 cup chopped walnuts or pecans
  • Glaze (directions follow)
  • For the Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons milk
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Place shredded zucchini in a sieve over a bowl to drain. If zucchini is dry, sprinkle water, then drain excess liquid.
  • Combine dry ingredients: In a bowl, vigorously whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside.
  • Combine wet ingredients: In a mixing bowl, cream together the butter and sugars until smooth using a mixer. Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla, orange peel, and zucchini using a wooden spoon until well incorporated.
  • Combine the dry ingredients with the wet ingredients to create a batter. Gently fold in the dry mixture and milk alternately into the zucchini mixture, adding the nuts with the final addition.
  • Prepare the pan by lightly greasing a 10-inch bundt pan or tube pan with cooking spray or butter. Ensure the excess grease is wiped off before pouring in the batter. Use a rubber spatula to even out the top of the batter.
  • Bake at 350°F (175°C) for 50-55 minutes until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool after 15 minutes in the pan.
  • Prepare the glaze by whisking together the glaze ingredients by hand until smooth. Adjust the consistency by adding more powdered sugar if too runny or more milk if too thick. Drizzle the glaze over the cake and enjoy.

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