Look no further for the best chocolate zucchini cake recipe because this rich and moist chocolate cake is so easy and you won’t even taste the zucchini. It takes just 10 minutes to put together and tastes incredible.
For best results, always weigh ingredients where a weight is provided
Equipment
8x4 inch loaf pan (base measurement)
mixing bowls
Balloon whisk and silicone spatula
Instructions
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 6 cup capacity loaf pan (roughly 8x4 inch)
In a medium bowl sift the cocoa, flour, baking powder, baking soda and salt. Add the sugar and whisk it all together making sure there are no lumps of sugar.
In a separate, large mixing bowl whisk together the eggs, milk, oil and vanilla until well mixed. Add the zucchini and mix well to combine.
Add half the dry ingredients to the wet ingredients and stir together with a spatula. Add the remaining flour mixture and stir that in until just combined.
Reserve a small handful of chocolate chips and add the rest to the batter. Mix until just combined.
Tip the batter into the prepared loaf tin, level out the top and scatter over the remaining chocolate chips.
Bake for 55-60 minutes until a toothpick inserted into the centre comes out with just some sticky crumbs (not glossy wet batter and try to miss the choc chips).
Cool in the tin for 10 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
Loaf tin measures: My loaf tin measures 20x10cm (8x4 inches) on the base and 22x12cm (9x5 inches) at the top lip.
Baking time will also depend on what you bake it in. Glass or ceramic will take longer.
Loaf cakes retain a lot of heat due to the shape of the tin so don’t let it overbake. It will carry-on bake after you remove it from the oven.
Cooling the cake: Loaf cakes can take a couple of hours to cool. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.