Easy Chocolate Zucchini Bread Recipe
Rich, soft, and tender, this Chocolate Zucchini Bread is perfect for when you’re craving chocolate. Filled with shredded zucchini and chocolate chips, this delightful treat is so fudgy and moist! You won’t even notice the vegetable in this decadent chocolatey bread.
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Chocolate Zucchini Cake Recipe (my fave chocolate cake!) - Pai's Kitchen
This is my favourite chocolate cake recipe which I've been making for 10 years! It's super moist and chocolatey, and I also made this cake using 50% whole wheat flour and a ton of zucchini (to make up for the white chocolate cream cheese frosting!). It's also very easy to make, and it is a forgiving batter that is essentially foolproof, not to mention beautiful to serve once you frost it and sprinkle it with some pistachios!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Best Chocolate Zucchini Cake Recipe
This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It’s easy to make (no mixer required) and topped with the most delicious chocolate ganache! It’s the best zucchini cake recipe you’ll ever eat!
Get the recipe:
HOW TO MAKE CHOCOLATE ZUCCHINI CAKE: The secrets to a moist double chocolate zucchini cake!
Professional Pastry Chef Lindsey Farr shows us how to make a delightful double chocolate zucchini cake. This is sure to become your new favorite moist chocolate cake. Have an overwhelming number of zucchinis in your fridge? This cake is going to be one of your new favorite zucchini. A fantastic chocolate cake recipe where the zucchini locks in the moisture. It has the best chocolate cake taste, and it’s almost healthy!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Zucchini Cake
00:20 Get ingredients together
00:53 Mix together dry ingredients
01:06 Mix together wet ingredients
01:30 Prep our pan
03:31 Prep our zucchini
05:00 Cream our butter and sugar
06:07 Add our eggs and vanilla
06:41 Add our chocolate
07:45 Alternate adding wet and dry ingredients
08:49 Add the zucchini
09:08 Put the batter in the pan
10:03 Pop it in the oven
10:20 Take it out of the oven and wait for it to cool
11:03 Un-mould and glaze
13:24 Time to try!
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How to make chocolate zucchini cake that will knock your socks off. This chocolate cake recipe is a great cake tutorial on baking with zucchini. You could call a zucchini cakes recipe healthy, since a zucchini cake has a vegetable. ;) The zucchini cake chocolate is just decadent! This is a wonderful chocolate zucchini cake recipe. This zucchini recipe baked the best chocolate cake. It’s a great one of the zucchini recipes vegetarian and a cake recipe chocolate along with being a cake recipe easy.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Zucchini chocolate cake: the incredible recipe you'll fall in love with!
Have you ever tried to put zucchini into a cake? The result will surprise you!INGREDIENTS
2 eggs
¾ cup yogurt
¼ cup of oil
2 tsp vanilla
2 cups flour (all purpose)
2 cups sugar
½ cup cocoa
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp soda
1 tsp salt
2 cups grated zucchini
150ml / 0.65 cup cream
1 cup sugar
¼ tsp vanilla
¼ cup butter
120ml / 0.5 cup melted dark chocolate
METHOD
Mix eggs, yogurt, butter, vanilla. Sift flour, sugar, cocoa, baking powder, soda and salt through a sieve. Add egg mix and stir. Add the grated zucchini to the dough, mix. Place dough in a mold and bake for 30 minutes at 180 ° C / 350 ° F.
In a mixer, beat: cream, sugar, vanilla, melted chocolate with butter. Put the resulting mixture on the prepared cake.
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Gluten-Free Chocolate Zucchini Cake (Vegan)
This easy-to-make gluten-free chocolate zucchini cake might become your new favorite dessert because it’s fudgy, moist, rich, and so chocolaty! It’s a delicious vegan chocolate cake that is also perfect for birthdays! The recipe is not only gluten-free but also plant-based (dairy-free, egg-free), refined sugar-free, oil-free, and quite healthy because it contains zucchini and sweet potato! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
Dry ingredients:
1 1/2 cup (240 g) brown rice flour
1 cup (150 g) coconut sugar
3/4 cup (66 g) cocoa powder unsweetened
2 tbsp ground flax seeds or ground chia seeds
3/4 cup (66 g) shredded unsweetened coconut
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet ingredients:
2 cups (lightly packed) (240 g) grated zucchini
1 1/3 cup (320 ml) coconut milk canned (regular or lite)
3-4 tbsp (80 g) maple syrup or agave syrup
Sweet potato frosting:
2 small (300 g) sweet potatoes cooked
1 cup (240 g) sunflower seed butter or nut butter of choice
1/3 cup (105 g) maple syrup or agave syrup
4 tbsp (24 g) cocoa powder unsweetened
1/8 to 1/2 cup (120 ml) plant-based milk (amount depends on consistency / read instructions)
1/2 tbsp vanilla extract
Pinch of salt
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