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Chocolate Zucchini Cake with Chocolate Glaze

A rich and moist chocolate cake with a surprising twist of zucchini and a delicious chocolate glaze that makes it a perfect guilt-free dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture
  • 0.5 cups semi-sweet chocolate chips Choose halal-friendly chocolate
Chocolate Glaze Ingredients
  • 0.5 cups semi-sweet chocolate chips
  • 2 tablespoons butter (or coconut oil for a dairy-free option)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Grate the zucchinis. Place them in a clean dish towel, twist it, and squeeze out as much moisture as possible.
  3. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well mixed.
  4. In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until combined.
  5. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Then gently fold in the grated zucchini and chocolate chips.
Baking
  1. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Glazing
  1. To make the chocolate glaze, melt the chocolate chips and butter (or coconut oil) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  2. Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides. Let it sit for a few minutes to set.
Serving
  1. Cut into squares, serve to your family, and enjoy!

Notes

For a gluten-free option, replace all-purpose flour with a gluten-free flour blend. Store in an airtight container; it stays fresh for 2-3 days at room temperature or up to a week in the refrigerator. This cake freezes well; wrap slices tightly and store in a freezer-safe container.