Zucchini Chocolate Cake: A Deliciously Moist and Healthier Dessert
If you’re searching for a decadent dessert that’s a little lighter on the guilt but still rich in flavor, this Zucchini Chocolate Cake is just what you need. Packed with the goodness of zucchini and made with oat flour, this cake is a delightful way to sneak some extra veggies into your diet without compromising on taste. The result is a moist, chocolatey cake that’s perfect for any occasion, whether it’s a family gathering, a special celebration, or just a treat to enjoy with a cup of coffee.
Ingredients
- 1 ½ cups milk (any milk works)
- 1 teaspoon vinegar
- 3 cups oat flour
- ⅔ cup cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ¼ cups brown sugar
- 1 ½ cups unsweetened applesauce
- ½ cup zucchini, shredded
- 1 cup chocolate frosting
Instructions
1. Prepare the Oven and Pans
Start by preheating your oven to 180°C (350°F). Grease two 8-inch cake pans with nonstick spray or a light coat of butter, and set them aside. Preparing the pans early ensures the batter can go straight into the oven once it’s mixed, helping the cake rise evenly.
2. Make the Curdled Milk
In a small bowl, combine the milk and vinegar. Whisk them together and let the mixture sit for a few minutes. This process will curdle the milk slightly, creating a homemade buttermilk substitute that adds moisture and tenderness to the cake.
3. Mix the Dry Ingredients
In a large mixing bowl, combine the oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder. Stir these dry ingredients together until they are well incorporated. This step ensures that the leavening agents and cocoa are evenly distributed, preventing any clumps in the batter.
4. Combine the Wet Ingredients
In a separate bowl, whisk together the curdled milk mixture, brown sugar, and unsweetened applesauce until smooth. The applesauce acts as a natural sweetener and a fat substitute, keeping the cake moist while reducing the need for additional oil or butter.
5. Create the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until just combined, being careful not to overmix, as this can lead to a dense cake. Fold in the shredded zucchini, which adds extra moisture and nutrients to the cake without affecting the chocolate flavor.
6. Bake the Cakes
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake the cakes in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on them during the last few minutes.
7. Cool and Frost
Once baked, remove the cakes from the oven and allow them to cool completely in their pans. Cooling the cakes in the pans helps them retain their moisture. Once cool, carefully remove the cakes from the pans. Place one layer on a serving plate, frost the top with chocolate frosting, then place the second layer on top. Frost the top and sides of the cake evenly with the remaining frosting.
8. Slice and Serve
Your Zucchini Chocolate Cake is now ready to be enjoyed! Slice and serve this rich, chocolatey treat to your family and friends. It’s perfect for birthdays, holidays, or any time you’re craving something sweet.
Serving Suggestions
This Zucchini Chocolate Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, you could sprinkle some finely grated dark chocolate or cocoa powder over the top before serving.
Nutrition Information
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
- Calories: 320 kcal per serving
- Servings: Makes 12 servings
Conclusion
Zucchini Chocolate Cake is a perfect blend of indulgence and healthiness. The hidden zucchini adds moisture and a nutritional boost to the cake, while the rich chocolate flavor ensures that every bite is as satisfying as a traditional chocolate cake. Whether you’re making it for a special occasion or just because, this cake is sure to be a hit. It’s an easy recipe that yields a moist, delicious dessert you can feel good about sharing with loved ones. Enjoy!
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Zucchini Chocolate Cake
- Total Time: 50-55 minutes
- Yield: 12 1x
Description
This Zucchini Chocolate Cake is a decadent dessert that combines the richness of chocolate with the moisture and subtle sweetness of shredded zucchini. The addition of applesauce ensures a soft, tender crumb, making every bite melt in your mouth. Topped with a rich chocolate frosting, this cake is not only delicious but also a healthier option, perfect for satisfying your sweet tooth without the guilt.
Ingredients
1 ½ cups milk (any milk works)
1 teaspoon vinegar
3 cups oat flour
⅔ cup cocoa powder
2 tablespoons arrowroot powder
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ¼ cups brown sugar
1 ½ cups unsweetened applesauce
½ cup zucchini, shredded
1 cup chocolate frosting
Instructions
Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans and set aside.
In a small bowl, combine the milk and vinegar. Whisk together and let it sit for a few minutes to curdle.
In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder. Mix well to combine.
In a separate bowl, whisk together the milk mixture, brown sugar, and applesauce until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini.
Divide the batter evenly between the two prepared cake pans.
Bake for 35-40 minutes, or until a skewer inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans.
Once the cakes are cool, frost one layer with the chocolate frosting, place the second layer on top, and frost the top and sides. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 320