Say Hello to Chocolate Zucchini Cake, the Chocolate Dessert You Didn’t Know You Needed

Traditionally, vegetables have been confined to savory dishes. The thought of adding them to desserts was unheard of until a few years ago. In fact, this rising popularity reflects a broader trend towards healthier eating (we all want to reduce our intake of sugar) and experimenting with innovative cooking practices (exploring various texture and flavor combinations).

Since most desserts rely on the moistness and sweetness of the end product, vegetables become excellent substitutes. For instance, carrots, beetroots and sweet potatoes are inherently sweet, making them great alternatives to refined sugar. And because of their water content, they ensure that desserts retain their moistness.

There’s also a whole host of nutritional benefits that vegetables provide, like vitamins, minerals and fiber. This is particularly appealing to the health-conscious amongst us and those looking to sneak nutrients into their children’s diets. There’s also the texture aspect to factor in. For instance — although a fruit, avocado emulates the texture of mousse, making it a favored ingredient in chocolate mousse recipes.

If you’re looking to step into the world of vegetable-based desserts, this recipe for chocolate zucchini cake is a must-try. It is ultra-rich, moist and fudgy and can be made in less than an hour! You won’t regret making this chocolate cake dessert.

Ingredients

For the cake:

• 143 gm all purpose flour
• 43 gm Cadbury cocoa powder (unsweetened)
• 200 gm brown sugar
• 1 tsp salt
• 1 tsp baking soda
• 4 tbsp unsalted butter (melted)
• 62.5 ml vegetable oil
• 120 gm full-fat sour cream (room temperature)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 2 tsp vanilla extract
• 136 gm shredded zucchini
• 170 gm chocolate chips (semisweet)

For the frosting:

• 63 gm powdered sugar (sifted)
• 1 tbsp milk

Instructions

To make the cake:

• Preheat your oven to 176°C. Line your baking pan with parchment paper and grease it with nonstick cooking spray.
• In a bowl, whisk flour, sugar, cocoa, salt, sugar and baking soda.
• In a separate bowl, whisk melted butter, sour cream, eggs, egg yolk and vanilla extract.
• Make a well in the center of the flour mixture and pour the sour cream mixture. Give it a good stir.
• Before adding the shredded zucchini to the batter, make sure to squeeze out any moisture (you don’t want to end up with a gummy cake texture). Add chocolate chips and mix.
• Pour the batter into the baking pan and bake for 30 minutes. You can check for doneness by inserting a toothpick into the cake; it should come out clean. Don’t worry if your cake sinks in a little in the middle; this is normal.
• Set the cake aside to cool completely.

To make the frosting:

• In a bowl, using a fork, mix sugar and milk. You should end up with a smooth and thick but pourable mixture.
• Drizzle the frosting over the cake. Let it set before serving.
• When stored in an airtight container, this chocolate dessert can last for up to 4 days at room temperature.

What Makes Zucchini a Great Ingredient in Cakes

There are several aspects that make zucchini a great ingredient in cakes. If you didn’t know already, zucchini is about 95% water, which contributes to keeping cakes moist and tender. Shredded zucchini, in particular, ensures that moisture is evenly distributed in the cake. Moreover, zucchini is known to weaken gluten formation in flour, resulting in a more tender crumb. Zucchini is also a vegetable that practically has no flavor of its own. It is so mild that it easily absorbs the flavors of dessert ingredients like chocolate or cinnamon.

You should also try creating this brownie dessert featuring zucchini — it’s gluten-free too! Or this recipe for chocolate zucchini bread — you can make it in an air fryer!