I’m excited to share one of my all-time favorite cake recipes – Zucchini Chocolate Cake. This recipe is not only delicious but also has a fun twist with its secret ingredient: zucchini. The first time I made this cake, I was hosting a small family gathering. My kids were skeptical at first when they saw me grating zucchini into the batter, but one bite of the rich, moist chocolate cake, and they were hooked. It has since become a family favorite, perfect for birthdays, holidays, or just because.
One of the best parts about this recipe is how versatile it is. The zucchini adds a wonderful moistness to the cake without overpowering the chocolate flavor. Plus, it’s a sneaky way to get some extra veggies into your diet! I’ve also experimented with different variations – using almond milk for a nutty flavor or adding a handful of chocolate chips to the batter for an extra chocolatey treat. Another fun twist is using different frostings; a cream cheese frosting pairs beautifully with the chocolate and zucchini.
If you’re looking for a cake that’s both unique and comforting, this Zucchini Chocolate Cake is the way to go. It’s simple to make, and the ingredients are likely already in your pantry. Trust me, this cake will become a staple in your home just like it has in mine. Enjoy baking and indulging in this delightful dessert with your loved ones!
How to Make Zucchini Chocolate Cake
Ingredients
- 2 tablespoons arrowroot starch
- 1 1/4 cups light brown sugar
- 1 cup chocolate frosting
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup shredded zucchini
- 3 cups oatmeal flour
- 1 teaspoon vinegar
- 2/3 cup cocoa powder
- 1 1/2 cups applesauce, unsweetened
- 1 1/2 cups milk (use any type)
Directions
- Preheat your oven to 350°F. Prepare two 8-inch cake pans by greasing them and setting them aside.
- Combine the milk and vinegar in a bowl and allow it to curdle.
- In a large bowl, mix together the oat flour, cocoa powder, arrowroot starch, baking soda, and baking powder.
- In another bowl, whisk the curdled milk mixture with the light brown sugar and applesauce.
- Combine the wet ingredients with the dry ingredients, stirring until everything is well incorporated. Fold in the shredded zucchini.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Remove from the oven and allow the cakes to cool completely. Once cooled, frost, layer, slice, and enjoy!
FAQs:
Can I use a different type of flour instead of oat flour?
Yes, you can substitute oat flour with other types of flour, such as whole wheat flour or all-purpose flour. However, the texture and taste might slightly differ. Be sure to adjust the quantity if needed since different flours absorb liquids differently.
What can I use instead of arrowroot powder?
If you don’t have arrowroot powder, you can use cornstarch or tapioca starch as a substitute. Both will work as thickening agents and help achieve a similar texture in the cake.
How should I store the zucchini chocolate cake?
To store the zucchini chocolate cake, place it in an airtight container. You can keep it at room temperature for up to 2 days or refrigerate it for up to 5 days. Additionally, you can freeze the cake for longer storage, up to 3 months.
Can I make this cake vegan?
Yes, you can make this cake vegan by using plant-based milk and ensuring the frosting is vegan as well. The recipe already uses applesauce as a binder, so no eggs are needed.
What type of milk works best for this recipe?
Any type of milk can be used in this recipe, including dairy milk, almond milk, soy milk, or oat milk. Each type of milk will slightly alter the flavor and texture, but all will work well.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. This should take about 35-40 minutes. Be sure to start checking at the 30-minute mark to avoid overbaking.
Zucchini Chocolate Cake
Ingredients
- 1 teaspoon vinegar
- 3 cups oat flour
- 1/2 cup zucchini shredded
- 1 1/2 cups milk any milk works
- 2/3 cup cocoa powder
- 1 cup chocolate frosting
- 1 1/4 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 cups unsweetened applesauce
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350F. Grease two 8-inch cake pans and set them aside.
- In a bowl, mix the milk and vinegar together and let it sit to curdle.
- In a large bowl, combine oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder. In another bowl, whisk together the milk mixture, brown sugar, and applesauce. Mix the wet ingredients with the dry ingredients until well combined. Stir in the shredded zucchini.
- Divide the batter evenly between the two cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely once out of the oven. Once cooled, frost, layer, slice, and enjoy!
