Ingredients
Serves 12
Step 1
1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
Step 2
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
Step 3
3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
Step 4
4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon—don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
Step 5
5.烘烤40到50分钟,直到刀插入ed in the center comes out clean.
Step 6
Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
Step 7
Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
Nutrition Per Serving
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Reviews (26)
Back to TopFollowed the recipe exactly, did decrease volume by 1/3 to accommodate pan size. I did not squeeze any moisture from the zucchini. Agree that is looks like a mess when you add the flour to the zucchini. Not only is this the best zucchini cake I’ve ever made, it’s the best chocolate cake I’ve ever made. Made a dozwn times already. Just follow the recipe!
ThePretzelGirl
Chicago, IL
9/19/2022
I have made many zucchini cakes and they are always extremely moist. This one was dry.
irenejensen
Winnipeg, Manitoba Canada
8/31/2016
I've made this cake twice. The first time I read the recipe carefully and noted it didn't say to squeeze out the zucchini. So I didn't. (I'm kinda rule bound that way.) When I put the 1 cup of flour mixture into the grated zucchini, I was sure I'd done the wrong thing: that mixture was just a mess. However, the cake turned out perfectly - not dry at all. The second time I squeezed the zucchini a little bit ('cause I'm a rebel like that) and I could tell as soon as it came out of the pan that it would be dry and boring. I'm going to put chocolate icing on this one. Oh yes, and I substituted the chocolate chips for chopped milk Callebaut, which I highly recommend. I'd make this again but leave all the moisture in the grated zuke.
VancouverCook1
9/2/2014
I have to agree that it is a bit dry although I followed the recipe exactly. Next time I will substitute applesauce for oil, which my BFF tells me is the ticket. Oh, and I baked it at a lower temp. (due to high altitude) and for less time, plus I used a Bundt pan. This would taste great with a side of vanilla ice cream (but then doesn't everything?).
testkitchen
Colorado
10/25/2013
I forgot to mention: I only used half the brown sugar called for. I liked that the cake was not overly sweet, but if you want a really sweet cake, use the whole cup called for.
tomncin
DC
9/24/2013
I made this cake today and took some of the hints, such as upping the coffee to 1 1/2 tsp. (great idea) and adding Greek yogurt (not sure it made a difference). This cake tends toward being dry. I baked it 40 mins. Next time I will only bake ti 35. It has a deep chocolate flavor and absolutely NO hint that there's zucchini in it! I am going to try freezing the majority of it, so that perhaps it will thaw a little fudgier, as one review said. I will def. make it again, not bothering with the yogurt and cooking it at LEAST 5 mins. less.
tomncin
DC
9/24/2013
This was kind of weird--a bit like a rubbery brownie. Fine if you have tons of zucchini you have to use, but if you are looking for a good chocolate cake, there are MANY much better ones.
jcmce9323
Georgia
8/4/2013
This is a great cake. I made it as is, using canola oil. Just a really great cake and a good way to use up all of that zucchini in the garden.
emargiecarlson
Sacramento, CA
7/22/2013
Great cake! I had some leftover almond flour, so I swapped one cup reg. flour for one cup almond flour. The texture was very lovely and soft, moist and very flavorful. The only garnish I used was some powdered sugar on top. A definite keeper :)
Seismogeek
6/24/2013
Was done gluten free and with half the sugar and it was excellent! I brought it to work and all my colleagues were raving about it!
patidou
Barcelona
3/27/2013
Great cake! I reduced the sugar a bit with no noticeable change in taste. I even made it with gluten free flour and it was great. Walnuts were omitted once b/c my kids won't eat them. It did require more baking time than suggested, about 10 minutes.
nycbakingmama
NYC
1/3/2013
I made this cake after reading the reviews and I'm glad I did. I added Greek yogurt to 3 of the cakes and 3 over ripe banana's to a fourth. I subbed peanut butter chips for the chocolate chips in the one I added banana's to. I also divided one and baked it in two loaf pans as another reviewer advised. I would definitely make it again.
dianafrank
Allentown, PA
9/25/2012
太好了!所以我可能需要翻倍的配方a grieving friend and have one for my family. Used whole wheat pastry flour and added 1/2 cup plain greek yogurt. Baked in bundt pans. I am pretty sure I will be making it again today to serve friends who are stopping by.
rsbriem
Provo, Utah
9/5/2012
I would absolutely make this again. I needed something healthier for my kid to bring to school than donuts or cupcakes. This snuck in some veggies and the kids did not notice. I will try it again and use whole wheat flour and applesauce to make it a little more healthy. I did add some greek yogurt to the batch as it was rather dry and it gave it a nice flavor.
Anonymous
OKC, OK
4/13/2012
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Anonymous
Chicago, Illinois
3/11/2012
