This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking—there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Ingredients
16 servings
Step 1
Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
Step 2
Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
Step 3
Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
Step 4
Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
Step 5
Lift the zucchini out of the colander and give it a gentle squeeze, but don’t squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
Step 6
Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
Step 7
When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
I like to bake it in my 9x9x2-inch cake pan because it makes for a very tall, generously proportioned cake, but you could also use a 13x9-inch pan if you want the extra servings. (The baking time will be about 45 minutes in the larger pan.) To top it off, I use my favorite simple chocolate glaze. Unless you need a fancy decorated cake, this one is just about perfect for any occasion.
How would you rate Chocolate Sour Cream Zucchini Cake with Chocolate Glaze?
Leave a Review
Reviews (13)
Back to TopI made this for a party, and everyone gave it rave reviews!!! It was super moist and absolutely delicious.
Kathy
PA
6/17/2023
I have made this cake twice. The first time I cooked it a bit too long and it was dry. Second time it was perfect, moist and delicious, even better on the second day.
Anonymous
12/31/2022
Outstanding cake & glaze. I baked it in a 9” round cake pan in an electric oven & it took a tad less than 60 minutes. Moist & delicious. The glaze was excellent. I made it with half & half (because that’s what I had on-hand!) & it turned out great!
srchanin
Oakton, VA
5/15/2020
I had so much fun making this cake but sadly it was embarrassingly bad. The glaze was great, the cake was dry and tasteless- would have been better off with a box mix!
saffi123
Seattle
5/26/2019
Excellent recipe. The cake is moist with a delicate crumb and quite flavourful. I will be making this again and serving with a dollop of whipped cream or ice cream. Delish!
bmaybeegeorge
Trinity, NL
10/13/2018
This cake is terrific. I made it exactly as the recipe states and it was delicious...especially loved the chocolate glaze. It makes the cake really shine.
kgockley
Stowe, VT
7/31/2018
This is a sensational recipe. Do yourself a favor and make this exactly as the recipe describes. The flavor and texture of the cake is perfect--not a bit dry. It's amazing how 3 cups of shredded zucchini "disappear" into this lovely dessert.
sfnunez
Dry Creek Valley, CA
12/27/2017
这个蛋糕是完美的。前两次我做了我t in a 9.5 inch spring form tin and it came out unbelievably moist. The third time I tried the sheet pan way using a 9x13 inch pan and it came out significantly less moist but still ok. I will only do the spring form from now on.
louise51
Halifax, N.S.
9/9/2017
I was very disappointed in this cake, dry and tasteless.
Juicemomma
Oregon
8/27/2017
Hmm, disappointing. Very salty and not moist. Going back to the Cadbury Boiled Chocolate Cake recipe… far more reliable and less mucking about.
lyndalm
Newcastle, Australia
8/21/2017
Excellent!! Moist. Flavourful. Rich chocolate decadence. I substituted Gluten Free flour blend with excellent results. Also, covered top with dark chocolate chips before baking . Everyone loves this cake.
debyoung
Saskatoon, SK
8/19/2017
So good. Moist and rave reviews.
remistress
8/14/2017
Luscious moist rich chocolate cake. I made it Gluten Free using a GF mix flour, fresh zucchini from our backyard and topped it with a full cup of dark chocolate chips. Great served warm (30 seconds in the microwave) with vanilla ice cream. Even our picky granddaughter loves this one!
debyoung
Saskatoon, SK
8/10/2017
This is another example of a poorly written recipe. Firstly, recipes are international these days, so where are the metric measurements? My cake was not as moist as described because I presume, the writer of the recipe forgot to mention that fan-forced ovens need to be 20 degrees less. My cake cooked in 50 minutes and it was still half dry. Thirdly, I did a much better glaze than the one described. Overall, a lot of work for not such a good cake. Won't be making it again.
foodlover1948
Brisbane, Australia
8/6/2017
我想让这个甜美的蛋糕,但我need to make it with an alternative flour. Would it work with almond, coconut or tapioca flour? It looks delicious!
addiebam
Ocala, FL
8/2/2017
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