Chocolate Zucchini Coffeecake
A moist, chocolate-infused zucchini coffeecake with tender crumb and optional nuts or raisins, perfect for breakfast, brunch, or dessert, appealing to chocolate lovers and vegetable skeptics alike.
Ingredients
Instructions
- Beat together eggs, oil, and vanilla.
- Mix in grated zucchini and sugar.
- Combine sifted flour, instant chocolate pudding, salt, baking soda, baking powder, and cinnamon.
- Stir dry ingredients into wet mixture until just combined.
- If desired, fold in chopped nuts or raisins.
- Pour batter into a greased and floured Bundt or tube pan.
- Bake at 350°F (175°C) until a fork inserted in the center comes out clean, about 45 to 60 minutes.
- Cool on a rack for 20 minutes, then remove from the pan.
- Frost if desired.
Tips & Substitutions
For a moister cake, make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. If you're looking to reduce sugar, you can substitute half of the sugar with applesauce for a healthier option. Also, consider adding a teaspoon of cinnamon for extra warmth or incorporating chopped walnuts for added texture and flavor.
Serving Suggestions
This coffeecake is perfect for breakfast or as an afternoon snack alongside a cup of coffee or tea. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a complete meal, serve it with a fresh fruit salad or alongside a savory dish like L.K.P. Potatoes.
Storage & Reheating
Store leftover Chocolate Zucchini Coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Coffeecake contains roughly 444 calories, with 7g protein, 70g carbohydrates, and 13g fat. It is a good source of calcium (16% of the Daily Value), protein (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Consider using half whole wheat and half all-purpose flour to maintain moisture while adding nutrition.
Is there a way to make this recipe vegan?
To make a vegan version of this coffeecake, replace the eggs with 1/4 cup of applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until thickened). Use vegetable oil or melted coconut oil instead of salad oil.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a great way to enhance the chocolate flavor. Fold in about 1 cup of semi-sweet or dark chocolate chips into the batter before pouring it into the pan for an extra indulgent twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).