The Best Chocolate Zucchini Cake
1 hr 15 mins
This The Best Chocolate Zucchini Cake is perfect for chocolate lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 2 to 3 cups grated zucchini
- 7 tbsp unsweetened cocoa powder
- 2 tbsp unsalted butter softened
- 3 eggs room temperature
- 2 cups sugar
- 1½ cups unsweetened applesauce
- 1 tbsp vanilla extract
- 1½ cups all purpose flour
- ½ c wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi-sweet mini chocolate chips
- Chocolate Glaze
- ¾ cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- ¼ tsp vanilla extract
Preheat the oven to 350 degrees.
Grease and flour your bundt pan. Set aside. (Instead of flour, use cocoa powder if you have it!)
Place grated zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
Combine sugar, eggs, applesauce, butter, and vanilla in a large bowl.
In a separate bowl, combine the two cups of flour, baking soda, salt, cinnamon, and cocoa powder.
Remove two tablespoons of the flour mixture and toss chocolate chips with it. This will keep the chocolate chips from sinking to the bottom of the cake while baking.
Add the flour mixture to the batter and stir just until all ingredients are combined.
Add the zucchini and chocolate chips and stir until combined.
Pour the batter into the prepared bundt pan.
Bake the cake for 60 to 70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.
Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
Stir in vanilla extract.
Drizzle over the top of the cooled cake. Enjoy!