Name: Chocolate Zucchini Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup butter, at room temperature; 1/4 cup vegetable oil; 1 3/4 cup brown sugar; 2 eggs; 1 1/2 teaspoons of cinnamon ( you can also add 1/2 teaspoon of ginger, cloves, or nutmeg if you want a deep spice flavored bread in addition to the cinnamon); 1 teaspoon of any flavored extract vanilla, almond, ( optional 1 teaspoon additional grated lemon, or orange zest); 2 1/4 cups flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 2 cups grated unpeeled zucchini blotted dry and all water removed using paper towels or put through a cheesecloth; Optional see mix-ins under notes below: dried cranberries, coconut, chopped nuts, or chocolate chips

Chocolate Zucchini Coffee Cake has tons of chocolate flavor in every slice and a decadent coffee cake perfect anytime of the day.

Ultra rich, moist, and fudgy chocolate cake is the perfect dessert all year long not only during the summer but using frozen shredded zucchini blotted dry will work!

Although leaving this cake plain dusted with powder sugar tastes great, I am hooked on a chocolate ganache or a drizzle of chocolate icing.

For hosting a dinner party I often make a streusel topping before baking.

Our versatile recipe isn't overly sweet, so if you do have a sweet tooth I recommend adding one of our topping suggestions from our recipe card.

Using all simple pantry ingredients this recipe can be baked in bundt pans, cake pans, cupcakes, or mini loaf pans, and perfect for gift giving since they freeze perfectly so you can make several ahead of time to have on hand for the holiday season.

This batter is even super easy to mix up quick and we even have many additions you can add to it to change this cake into a different zucchini cake every time you make it.

We even love this cake with a dollop of freshly whipped cream drizzled with Kahlua Hot Fudge Sauce, the possibilities are endless!

Scroll down to get this printable recipe.

zucchini chocolate cake drizzle with chocolate icing

a collage of different zucchini coffee cakes in different shaped pans

Easy Steps for Zucchini Chocolate Cake

preheat the oven to 350 degrees
grate zucchini and blot dry with paper towels
grease and prepare the baking pan you will use (9 x 9 bundt pan, muffin tin, loaf pans)
cream the butter with brown sugar
add the eggs and sour cream
stir in the rest of the dry ingredients until just blended
bake, cool completely, and garnish with our suggestions below

zucchini cake with just powdered sugar on top

Ingredients You Will Need To Make( scroll below for exact measurement and full recipe)

flour
baking soda
baking powder
vanilla
egg
brown sugar
zucchini
cinnamon
oil
vanilla,, almond, orange, or lemon extract
unsweetened cocoa powder
see mix-in suggestions below

Tips

always preheat oven
cake can be frozen for up to 4 months
use the toothpick method in the center to make sure it's finished baking
recipe can be doubled
shred the zucchini in a food processor or hand grater with or without the skin on
use paper towels to drain fruits or cheesecloth
cake can be left plain, dusted with powdered sugar, drizzle with chocolate frosting or ganache
pan suggestions: one large baking loaf, square cake pan or disposable mini loaf pans around eight make one 9 x 9 and the rest in cupcakes or all cupcakes, silicone baking pans work great
use cooking oil spray or line with parchment paper
use a wire rack lined with wax paper to invert cakes onto
freeze on a cookie sheet lined with wax paper then when frozen throw into freezer bags if making the mini-sized loaves they are perfect for one person or for gift giving
garnish and serving suggestion: plain with whipped cream, a scoop of chocolate or vanilla ice cream

Mix-in Suggestions

add nuts to the batter around 1/2 cup
add chocolate chips of any flavor around 3/4 cup to the batter
add 1 teaspoon of instant coffee to the water for a mocha flavoring
add an additional 1/2 teaspoon of allspice for a spicier chocolate zucchini bake
add orange, lemon extract, and fresh zest (1 teaspoon for additional flavoring)
add 1/2 cup red raspberries blotted dry to the batter before baking
add dried cranberries or chopped maraschino cherries to the batter for more color
add coconut to the batter
use a cinnamon streusel topping before baking

Pin for later

A Delicious Versatile Cake Batter

Of course, zucchini is the star ingredient of this cake, however, you can substitute carrots for the recipe and also use plain yogurt instead of sour cream.

This cake freezes well, just place them on a cookie sheet, freeze solid then place them in freezer bags and great for gift giving.

Breakfast cupcake/muffin without using paper liners with a streusel topping is terrific using this batter.

Read all our suggestions and tip before proceeding for the best results, I would love to hear your comments.

During the summer when the zucchini is lower in price I stock up on it and usually freeze it grated and then just place it in freezer bags. Thaw and blot dry.

I make this cake all year round it's a family favorite.

Not only is the cake moist, and chocolatey there are several toppings. dusted with powdered sugar, two kinds of frostings, or just a streusel on top for that coffee cake style and I just love them all.

Sometimes for company, I even cut squares and serve them with all those ideas so everyone is happy with a different topping. Even whipped cream is great on this cake!

Chocolate Zucchini Coffee Cake

Yield: 14

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A luscious decadent moist zucchini chocolate cake that tastes great plain or drizzle with chocolate icing.

Ingredients

1/2 cup butter, at room temperature
1/4 cup vegetable oil
1 3/4 cup brown sugar
2 eggs
1 1/2 teaspoons of cinnamon ( you can also add 1/2 teaspoon of ginger, cloves, or nutmeg if you want a deep spice flavored bread in addition to the cinnamon)
1 teaspoon of any flavored extract vanilla, almond, ( optional 1 teaspoon additional grated lemon, or orange zest)
2 1/4 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups grated unpeeled zucchini blotted dry and all water removed using paper towels or put through a cheesecloth
Optional see mix-ins under notes below: dried cranberries, coconut, chopped nuts, or chocolate chips

Instructions

Preheat the oven to 350 degrees.
Prepare a bundt pan, cake pan, mini loaf pan, cupcake tin, or loaf pan (you will have extra batter using a 9 x 9 pan you can use the rest for cupcakes or mini loaves) with cooking spray or lined with parchment paper.
Grate the zucchini and blot dry then set aside (I use a food processor)
In a large mixing bowl, cream the sugar butter, and oil until light and creamy around 2 minutes.
Add the eggs and flavoring, cinnamon any other spices, and zest if using.
Stir in the sour cream.
Mix gently all the dry ingredients folding in the zucchini last.
Pour into a pan of choice and bake in the preheated oven for 35 to 45 minutes depending on the size pan.
The best way to check if the cake is done is if it springs back in the middle of the cake then add a toothpick to the center if it comes out clean it's done.
Cool completely on wax paper lined wire rack.
Proceed with toppings or eat this plain, it's great either way!
Topping Suggestions (on the cooled cake):
Chocolate Drizzle Icing:
2 tablespoons butter softened
1/4 cup unsweetened cocoa powder
3 tablespoons milk or water
1/2 teaspoon of any flavored extract
1 1/4 cups powdered sugar
Mix all together and more liquid if needed for a free-flowing icing.
Streusel Topping(add on top of the raw batter before baking):
3/4 cup brown sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
Mix together until crumbly, add to the batter, and bake as directed.
Chocolate Ganache:
8 ounces of semi-sweet chocolate chips
1 cup heavy cream
Place the chocolate in a glass bowl.
Heat the cream on a light simmer do not boil, this takes around 2 minutes.
Pour over the chocolate and keep mixing until the chocolate is melted.

Notes

Tips

always preheat oven
cake can be frozen for up to 4 months
use the toothpick method in the center to make sure it's finished baking
recipe can be doubled
shred the zucchini in a food processor or hand grater with or without the skin on
use paper towels to drain fruits or cheesecloth
cake can be left plain, dusted with powdered sugar, drizzle with chocolate frosting or ganache
pan suggestions: one large baking loaf, square cake pan or disposable mini loaf pans around eight make one 9 x 9 and the rest in cupcakes or all cupcakes, silicone baking pans work great
use cooking oil spray or line with parchment paper
use a wire rack lined with wax paper to invert cakes onto
freeze on a cookie sheet lined with wax paper then when frozen throw into freezer bags if making the mini-sized loaves they are perfect for one person or for gift giving
garnish and serving suggestion: plain with whipped cream, a scoop of chocolate or vanilla ice cream

Mix-in Suggestions

add nuts to the batter 1/2 cup of any kinds
add 1 teaspoon of instant coffee to the water for a mocha flavoring
add chocolate chips of any flavor around 3/4 cup to the batter
add an additional 1/2 teaspoon of allspice for a spicier chocolate zucchini bake
add orange, lemon extract, and fresh zest (1 teaspoon for additional flavoring)
add 1/2 cup red raspberries blotted dry to the batter before baking
add dried cranberries or chopped maraschino cherries to the batter for more color
add coconut to the batter
use a cinnamon streusel topping before baking