15 min. 35 min.
A vegetable never tasted so good! This chocolate zucchini cake is so dense, moist, chocolatey and delicious that you would never believe it was hiding something from the produce section! I am not going to claim that this cake is healthy in any way (it’s not!), but why refuse an extra dose of vitamins, right in your dessert? The zucchini, along with the sour cream, adds moisture and gives this cake an irresistible fudge-like consistency.
If you follow my blog, you may have noticed that I don’t post desserts very often. My philosophy about sugar and sweets is similar to my philosophy about meat: I try to eat them sparingly. A dessert like this is rare at my house, but that doesn’t mean we don’t enjoy a delicious treat once in a while!
For how infrequently we indulge, I want every bite to count. This fugdy zucchini cake was certainly a success! My family thought it was close to chocolate nirvana, and we definitely ate it faster than we should have for how dense and rich it was!
You could add frosting or a ganache to this cake if you want, but I found it to be sweet and decadent enough that it didn’t need anything besides a dollop of whipped cream. It also makes great cupcakes, and freezes well.
Because the zucchini will spoil if left out, make sure to keep this cake in the fridge (if it lasts long enough!)
Fudgy Chocolate Zucchini Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
3/4 cups (1-1/2 sticks) butter
1-1/4 cup sugar
1 large egg
3/4 tsp vanilla extract
1-1/2 cups finely grated zucchini (from 2 medium zucchini)
1/3 cup sour cream
1-1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup + 2 Tbsp unsweetened cocoa powder
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Heavy whipping cream (optional)
Powdered sugar (optional)
Preheat the oven to 350 degrees. Grease and flour a round or square 8-inch baking pan.
Grate the zucchini and chop the walnuts (if using). Melt the butter in a large bowl and beat in the sugar, egg, vanilla extract, sour cream, and zucchini.
In a medium bowl, stir together flour, salt, baking powder, and cocoa powder. Add the flour mixture into the wet ingredients. Stir in the chocolate chips and walnuts.
Pour into the baking pan. It will be quite full, but don’t worry – this cake is very dense, so it hardly rises. Bake for 35 minutes or until set.
Cool for 5 minutes in the pan, then carefully remove from pan by turning upside down on a cooling rack. Cool completely and store in the refrigerator. Serve topped with whipped cream, sweetened with powdered sugar and vanilla.
Modified from Martha Stewart’s Mini Chocolate-Zucchini Cakes with Walnuts