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How To Make Double Chocolate Zucchini Cake
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Double Chocolate Zucchini Cake

Course Cakes, Dessert
Cuisine American, Southern
Keyword chocolate-cake-recipes, double-chocolate-cake-recipe, zucchini-cake-recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 4 hours
Total Time 5 hours
Servings 12 pieces
Calories 566kcal
Author Melissa Sperka

Ingredients

  • 2 cup all-purpose flour plus 1 Tbsp
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 cup milk chocolate chips divided
  • 1 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1/2 cup sour cream or Greek yogurt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 1/2 cup finely grated zucchini squeeze dry
  • 1 cup shredded sweetened flaked coconut
  • 1/4 cup heavy cream

Instructions

  • Preheat the oven to 350°F. Spritz a standard bundt 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 1/2 chocolate chips with remaining 1 Tbsp 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.
  • To the bowl 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. Cool in pan for 20 minutes then remove to a cooling rack to cool completely before drizzling with chocolate glaze.
  • Glaze: Melt the remaining 1/2 cup milk chocolate chips with 1/4 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.

Notes

This cake can also be made in a 9 inch loaf pan.

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