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Chocolate Zucchini Loaf Cake

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Pixicook editorial team

A moist and rich chocolate cake with grated zucchini folded into the batter for a subtle texture and added moisture.

Ingredients for Chocolate Zucchini Loaf Cake

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serves
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Light brown sugar, packed

cups

Vanilla Extract

teaspoons

Kosher Salt

teaspoons

Zucchini, coarsely grated

cups

Unsweetened Natural Cocoa Powder

cups

Baking Powder

teaspoons

Baking Soda

teaspoons

Bittersweet Chocolate Chips

cups

Coarse Sugar

tablespoons

How to Make Chocolate Zucchini Loaf Cake

1. Prepare Ingredients and Pan

Preheat the oven to the recommended temperature for loaf cakes. Grease a 9-by-5-inch loaf pan and line it with parchment paper.

2. Mix Wet Ingredients and Salt

In a large bowl, whisk together the eggs, light brown sugar, neutral oil, vanilla extract, and kosher salt until glossy and smooth.

3. Add Zucchini

Stir the coarsely grated zucchini into the mixture.

4. Sift in Dry Ingredients

Sift the all-purpose flour, unsweetened natural cocoa powder, baking powder, and baking soda into the bowl. Stir until just combined.

5. Fold in Chocolate Chips

Fold in most of the bittersweet chocolate chips, reserving some for topping.

6. Bake the Cake

Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved chocolate chips and coarse sugar. Bake for about 75-80 minutes or until a skewer comes out clean.

7. Cool

Allow the cake to cool in the pan for 15 minutes, then lift it out onto a cooling rack to cool completely for about 2 hours.

Pitfalls and tips

Enhance Chocolate Flavor

Use high-quality Dutch-process cocoa powder and consider adding chocolate chips or chunks for gooey pockets of chocolate.

Grate Thoughtfully

Use a fine grater for the zucchini. Squeeze out excess water with a clean kitchen towel or cheesecloth, but retain some moisture.

Proper Mixing Technique

Mix dry and wet ingredients gently and sparingly to avoid a dense cake. Just combined, with no visible streaks of flour, is ideal.

Check for Doneness

A toothpick or cake tester should come out with a few moist crumbs. Account for residual heat that continues to cook the loaf out of the oven.

Choose the Right Zucchini

Opt for small to medium zucchini. They are more tender, have fewer seeds, and higher moisture content, which is crucial for a moist cake.

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