Zucchini Chocolate Cake(Extra Moist)
A moist, rich chocolate zucchini cake with subtle citrus and spice notes, perfect for chocolate lovers and those seeking a healthy twist on classic desserts.
Ingredients
- 1/2 cup margarine ⓘ
- 1/2 cup oil ⓘ
- 1 3/4 cups sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon orange or lemon peel ⓘ
- 1/2 cup sour cream ⓘ
- 2 cups zucchini, chopped (unpeeled) ⓘ
- 2 1/2 cups flour ⓘ
- 4 tablespoons cocoa ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
Instructions
- Mix margarine, oil, sugar, and eggs until smooth.
- Add vanilla and sour cream; mix well.
- Stir in chopped zucchini.
- Add flour, cocoa, cinnamon, nutmeg, baking powder, and baking soda; mix until combined.
- Pour batter into a greased tube pan or an 8 x 10-inch pan.
- Bake in a 325°F (160°C) oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra moisture, consider adding a bit more sour cream or using Greek yogurt as a substitute. If you want a richer flavor, try substituting half of the oil with applesauce. Ensure your zucchini is finely chopped to blend seamlessly into the batter. If you prefer a more intense chocolate flavor, you can increase the cocoa powder slightly without changing the other dry ingredients.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. You can also serve it with fresh berries for a refreshing contrast. For a brunch option, enjoy it alongside Arlene'S Old Kentucky Jam Cake or a cup of coffee, making it a perfect centerpiece for any gathering.
Storage & Reheating
Store leftover Zucchini Chocolate Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, which can extend its freshness to about a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Chocolate Cake(Extra Moist) contains roughly 597 calories, with 6g protein, 64g carbohydrates, and 33g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 936mg per serving (41% 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 the texture may be denser. To maintain a moist cake, consider mixing half whole wheat and half all-purpose flour. This will give you a healthier option without compromising too much on the cake's lightness.
Can I make this recipe vegan?
To make this Zucchini Chocolate Cake vegan, replace the eggs with flaxseed meal or applesauce. Use a plant-based margarine and substitute sour cream with a non-dairy yogurt. Ensure that the chocolate you use is also dairy-free to keep the recipe entirely vegan.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for an additional 5 minutes and check again. Keep an eye on the cake to prevent overbaking.
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).