Double Chocolate Zucchini Cake

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Looking for a dessert that’s rich, indulgent, and secretly packed with veggies? This Double Chocolate Zucchini Cake is your dream bake. It delivers intense chocolate flavor, irresistible moisture, and a sneaky helping of zucchini that no one will detect. Whether you’re baking for a special occasion or just to satisfy a chocolate craving, this cake checks every box. Don’t miss our Chocolate Zucchini Bundt Cake Recipe for a beautiful twist on this classic.

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Why You’ll Love This Double Chocolate Zucchini Cake

A Moist Chocolate Cake with a Hidden Twist

This isn’t your average chocolate cake. Thanks to finely shredded zucchini, it’s unbelievably moist and tender. But here’s the kicker: you won’t taste the zucchini at all. It simply melts into the batter, delivering rich texture and moisture that lasts for days.

Sneaking in Veggies Without Compromising Flavor

Zucchini adds so much more than health benefits—it enhances the richness of the chocolate, keeps the cake soft, and cuts back on the need for added fats. You get a feel-good dessert that still tastes like a decadent treat.

Perfect for Celebrations, Potlucks, or Midnight Cravings

This double chocolate zucchini cake is versatile and crowd-pleasing. Serve it at birthdays, bring it to potlucks, or cut a slice for a late-night snack. No one will guess it’s made with a vegetable—unless you want them to.

Ingredients That Make It Unbeatable

Zucchini – The Secret to Moisture

Shredded zucchini is the real MVP here. There’s no need to peel it unless you’re aiming for a veggie-free visual. For best results, use small gratings and don’t drain it—its natural moisture is exactly what makes this cake so luscious.

Cocoa Powder, Chocolate Chips & Ganache – Triple Chocolate Power

Why stop at one kind of chocolate when you can have three? This cake combines unsweetened cocoa powder, melty chocolate chips, and both poured and piped ganache. The result is deep, dark, and luxurious chocolate in every bite.

Why Coffee Enhances the Chocolate Flavor

A splash of hot coffee (or espresso) intensifies the chocolate flavor without making the cake taste like coffee. If you’ve never tried this baking hack, prepare to be amazed by the depth it brings. Learn more about how coffee boosts chocolate desserts on Serious Eats.

Don’t miss our Chocolate Zucchini Cake Recipe if you love more variations of this classic combo.

Step-by-Step Recipe to Bake the Perfect Cake

Prepping the Zucchini for the Right Texture

Start by selecting medium-sized, firm zucchini. Wash and dry them thoroughly. There’s no need to peel unless you want to hide the green specks. Using the fine side of your grater, shred the zucchini and set it aside. Unlike many recipes, you don’t need to drain it—the moisture it holds will keep your cake soft and fudgy. Just be sure not to overpack the measuring cup.

Mixing the Batter for Ideal Density

In a large bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth. Add eggs one at a time and continue mixing. In a separate bowl, mix buttermilk and hot coffee—this combo deepens the chocolate flavor and enhances the cake’s texture. Alternate adding the flour and cocoa powder with your wet mixture, stirring gently to keep things smooth. Lastly, fold in the shredded zucchini and chocolate chips.

Baking and Testing for Doneness

Pour the batter into a greased 9×13-inch pan. Bake at 325°F for 30–35 minutes. You’ll know it’s ready when the top springs back lightly or a toothpick inserted in the center comes out clean. Let it cool in the pan on a wire rack while you make the ganache.

Check out our Zucchini Muffins Recipe for another moist and healthy baked treat.

Making the Double Ganache Topping

Pourable Ganache – Simple and Elegant

To make the ganache, heat 1 cup of whipped cream in a saucepan just until boiling. Pour it over 2 cups of semi-sweet chocolate chips and whisk until smooth. Let it cool slightly, then pour it over your cooled cake—starting in the center and working your way outward. The result is a glossy, smooth layer of rich chocolate that looks bakery-perfect.

Whipped Ganache Stars – A Visual and Flavor Treat

For an optional wow factor, make a second batch of ganache and let it cool completely. Once set, whip it using a hand mixer, then add 3 cups of powdered sugar to stabilize it. Transfer it to a piping bag and decorate the top of your cake with small stars or swirls. Not only is this gorgeous, it also gives the cake an elevated texture.

Don’t miss our visually stunning Crispy Zucchini Fritters Recipe for another creative zucchini use.

Storage Tips for Ganache Leftovers

If you have leftover ganache, store it in a disposable piping bag or airtight container in the fridge. You can re-whip it the next day or warm slightly to pour again. Either way, it keeps well for up to a week and tastes great over pancakes, cookies, or even fruit.

Looking for inspiration? Try our Zucchini and Bacon Slice Recipe for a savory spin on this versatile veggie.

Expert Tips and Variations You’ll Want to Try

Can I Skip the Coffee or Ganache?

If you’re hesitant about the coffee—don’t be. It amplifies the chocolate, and you won’t taste it. Still, if you must skip it, use hot water instead. As for the ganache, the cake is flavorful enough to stand on its own, but adding ganache takes it from good to unforgettable.

Gluten-Free or Vegan Adaptations

To go gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs, use dairy-free milk with vinegar in place of buttermilk, and choose vegan butter and chocolate chips.

Turning This Cake into Cupcakes or a Bundt Cake

This recipe works beautifully for cupcakes—just reduce the baking time to 18–22 minutes. You can also pour it into a greased Bundt pan and bake for 40–50 minutes. For that version, check out our Crustless Zucchini Quiche Recipe as a great savory brunch pairing.

Common Questions About Chocolate Zucchini Cake (FAQ)

Can you taste the zucchini in the cake?

Not at all! The shredded zucchini completely melts into the batter while baking. It gives the cake its signature moist texture without altering the chocolate flavor. Even picky eaters won’t know it’s there.

Does this cake freeze well?

Yes! Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it with or without the ganache. Thaw it in the fridge overnight and bring it to room temperature before serving.

Can I make it without eggs?

Absolutely. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water). This cake also works well with egg replacer powders or mashed bananas, though texture and rise may vary slightly.

Conclusion – A Decadent Way to Use Up Zucchini

If you’re swimming in summer zucchini or just looking for a chocolate dessert that impresses, this Double Chocolate Zucchini Cake delivers on all fronts. It’s moist, intensely chocolaty, and surprisingly easy to make. Whether you’re hosting a party, baking with kids, or meal-prepping freezer treats, this cake is your sweet, chocolatey solution.

Looking for more decadent ideas? Don’t miss our Golden Corral Chocolate Pie Recipe, a crowd-pleaser that never fails.

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