My Neighbor Betty's Chocolate Zucchini Cake
This fudgy chocolate zucchini cake comes together in one bowl with a crackly sugar top that makes it taste like a bakery loaf. The zucchini melts right in – you’d never guess it’s there. Perfect for using up your summer garden bounty.
Equipment
- 9x5-inch loaf pan
- Box Grater
- Clean Kitchen Towel
- Large Mixing Bowl
- Whisk
- Rubber spatula
Ingredients
- 1 1/2 cups grated zucchini (from about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 cup vegetable or canola oil
- 1 cup granulated sugar, plus 2 tablespoons for top
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, plus extra for zucchini
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (freshly grated if possible)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Grate zucchini using the large holes of a box grater. Toss with 1/2 teaspoon salt in a colander and let sit 10 minutes. Transfer to a clean kitchen towel, gather the corners, and wring out over the sink until barely any liquid comes out.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In a large bowl, whisk together oil, 1 cup sugar, eggs, and vanilla until smooth and slightly lightened, about 1 minute.
- Add dry mixture to wet mixture and fold with a rubber spatula until just combined. Do not overmix.
- Fold in the squeezed zucchini and chocolate chips until evenly distributed. Batter will be thick and slightly shaggy.
- Scrape batter into prepared pan and spread even. Sprinkle remaining 2 tablespoons sugar evenly over the top.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly, tent with foil at 30 minutes.
- Cool in pan 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely before slicing – at least 30 minutes.
Notes
Storage: Tightly wrapped at room temperature for 3-4 days, fridge up to 1 week, freezer up to 3 months. For best texture, reheat slices in a toaster oven or 300°F oven for 5-7 minutes.
Tips: Don’t skip salting and squeezing the zucchini – it’s the key to a non-soggy cake. The top sugar is non-negotiable for that crackly crust. Use fresh zucchini, not frozen. For gluten-free, use a 1:1 GF blend; for dairy-free, use dairy-free chocolate chips.