This rich and decadent Double Chocolate Zucchini Cake will have the family eating their vegetables for dessert and loving it!
Double Chocolate Coconut Zucchini Cake
What a fun use for garden fresh zucchini! Zucchini cakes like this double chocolate coconut version, are a fantastic way to get the non-veggie eaters to enjoy zucchini without a challenge. They likely won't even know zucchini is in this chocolate cake. I've never been one to hide food from my children however, I do love getting them to try a dessert with a "secret" ingredient. The fun part is watching the looks on their faces when they realize what's in one of their favorite desserts and how tasty it can be.
Helpful Tips for Making Zucchini Cake
- Zucchini packs a fair amount of moisture which needs to be removed for the best result. Squeeze to remove as much as possible before adding to the batter.
- You may omit the coconut if you aren't a fan, with no other adjustments needed.
- You may use regular or Dutch process cocoa for this cake depending on the depth of flavor you want to achieve. Dark or Dutch process will yield the most intense chocolate flavor.
- Store this cake chilled. Bring to room temperature for serving to allow the ganache to soften a bit.
Other Zucchini Recipes to Try
If you love zucchini bread, you'll love my Mom's recipe. Other family favorites are my zucchini bacon cornbread, cheesy baked zucchini boats and zucchini fries. You may also enjoy these zucchini muffins from Two Peas and Their Pod.
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Helpful Kitchen Items:
Double Chocolate Zucchini Cake
Servings: 12 pieces
Calories: 566kcal
Ingredients
- 2 cup all-purpose flour plus 1 Tbsp
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cup milk chocolate chips divided
- 1 cup vegetable oil
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar
- ½ cup sour cream or Greek yogurt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 ½ cup finely grated zucchini squeeze dry
- 1 cup shredded sweetened flaked coconut
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350°F. Spritz a standard bundt pan or a 9 x 5 x 4 inch loaf pan liberally with baking spray. Set aside.
- In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, baking powder, salt and baking soda. (Toss 1 ½ chocolate chips with remaining 1 tablespoon of all purpose flour. Set aside)
- In a separate mixing bowl, whisk together oil, granulated sugar, brown sugar, sour cream, eggs, vanilla and almond extracts.
- Add the wet to the dry ingredients stirring with a spatula by hand until fully moistened.
- Add zucchini, flour coated chocolate chips and coconut to the batter. Mix by hand until combined.
- Spread the batter evenly into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted into the center shows moist crumbs. If baking in a loaf pan it may take longer to bake. Cool in pan for 20 minutes then remove to a cooling rack to cool completely before drizzling with chocolate glaze.
- Glaze: Melt the remaining ½ cup milk chocolate chips with ¼ cup heavy cream in the microwave. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Drizzle over the cooled cake. Store chilled, bring to room temperature for serving.
Nutrition
Serving: 1piece | Calories: 566kcal | Carbohydrates: 65g | Protein: 7g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 175mg | Potassium: 254mg | Fiber: 4g | Sugar: 43g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Sophia @ Little Box Brownie
mmmm looks Devine, I love the addition of the coconut too.
Carol at Wild Goose Tea
I love cakes in bundt pans. They automatically look special. Zucchini makes for such a moist cake and who can turn down DOUBLE chocolate,
Melissa
I love that idea Linda, I'll have to try it. Thanks!
Linda
This sounds absolutely divine and I love sneaking in zucchini wherever I can. I even put it in my meatloaf:)
Melissa
Thanks Joanne!
Joanne Voth
This cake looks so delicious, with the addition of coconut. Thanks Melissa!