Double Chocolate Zucchini Cake

This rich and moist Double Chocolate Coconut Zucchini Cake is packed with chocolate flavor and a sweet chocolate topping. A delicious way to use fresh garden zucchini, this easy dessert is perfect for summer gatherings, potlucks, Sunday dinners, or whenever you’re craving a decadent chocolate treat.

Course Cakes, Dessert

Cuisine American, Southern

Keyword chocolate-cake-recipes, double-chocolate-cake-recipe, zucchini-cake-recipe

Prep Time 20

Cook Time 40

Cooling time 4

Total Time 5

Servings pieces

Calories 566kcal

Author Melissa Sperka

Ingredients

2 cups 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 cups milk chocolate chips divided use
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 cups 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 large 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.
Chocolate 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

Chocolate Chips - You can use semisweet chocolate chips or dark chocolate chips in place of milk chocolate chips, if preferred.
Remove Excess Moisture - Zucchini packs a fair amount of moisture which needs to be removed before adding it to the cake batter. You can place it into a lint free kitchen towel and squeeze to remove as much as possible.
Coconut - If you aren't a fan of coconut, you can omit it from the cake with no other adjustments needed.
Vegetable Oil - You can use coconut oil in place of vegetable oil.
Nuts - You can add 1 cup of toasted chopped pecans or walnuts to the cake batter for crunch.
Fudgy Double Chocolate Zucchini Bread - You can convert this recipe to two 8-inch loaves of double chocolate zucchini bread by baking in two loaf pans. Adjust the baking time as the loaves may bake more quickly.
Cacao Powder - You can 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.
Alternate Topping - If you want to skip the chocolate glaze, you may opt to dust the cake with powdered sugar, instead. Please note once chilled the ganache will firm.

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