How To make Zucchini Chocolate Cake 2

Chocolate Zucchini Cake (healthy + gluten free!)

Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi's vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert! This post is sponsored by siggi’s.

RECIPE:

The best CHOCOLATE ZUCCHINI LOAF!

#chocolatezucchinicake #zucchinirecipes #cakerecipe

The best CHOCOLATE ZUCCHINI LOAF!

0:00 INTRO
0:30 OVEN & PAN
0:53 DRY MIX
1:10 BUTTER & COCONUT OIL
1:42 WET MIX
2:05 MIX THE CAKE BATTER
2:20 SHREDDED ZUCCHINI
2:30 ADD ZUCCHINI & CHOCOLATE
2:45 BAKE
3:25 SERVE

IMPORTANT!!! THE VIDEO SAYS BAKE FOR 15 - error! Bake for 45-50 minutes. Recipe on the website lists this correctly. Sorry!!!

Everyone loves this CHOCOLATE ZUCCHINI LOAF; the ingredients are easy to find, it doesn’t take a lot of time to assemble and it is really flavourful.

Like so many tried-and-true recipes, this one came to us from a friend of a friend who shared it with Carol’s bestie. Having now made it a bunch of times for my family and friends, I can attest that it sure is fantastic, and yes, folks just can’t get enough of it. Promise me you’ll try it.

When you do, share your chocolate zucchini bread just like we did - send this LINK to your friends and PIN the recipe to a favourite cake or dessert board on Pinterest. Lastly, don’t forget to take pics of all the delicious stuff you’re baking. Simply post those pics on Instagram or Facebook, tagging #weekendatthecottage when you do. We can hardly wait it to see them!

For now, here are some tips on making this CHOCOLATE ZUCCHINI LOAF:



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The BEST Chocolate Zucchini Cake Recipe

This is by far the moistest and most naturally leveled chocolate cake I have ever made. Do not worry, you will not taste or feel the zucchini in the cake. If you do not know there is zucchini inside, you would never find out. I also added some cinnamon which gives this cake almost a Mexican chocolate flavor. My Mexican-american sister in-law said it smells like the hot chocolate of her grandmother while the cake was in the oven. It is that good!

ALWAYS IN MY KITCHEN (affiliate):
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►Spring form pan:
►Silicone pan for the waterbath:
►Hand mixer:
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►Mixing bowl:
All my baking gear that I use in this video: (affiliate)

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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
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Double Chocolate Zucchini Bread

Chocolate Zucchini Cake

Chocolate Zucchini Cake

1 cup brown sugar
1/2 cup white sugar
1 stick butter
1/2 cup oil
1/2 cup buttermilk
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
4 Tablespoons cocoa
2 1/2 cups all- purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini
1 cup chopped pecans
1 cup chocolate chips

Cream together both sugars, butter, and oil.

Mix together the butter milk and soda.

Add eggs, vanilla, and buttermilk to the sugar mixture.

Sift together the dry ingredients then add. Mix well.

Stir in zucchini and nuts. Pour into a greased and floured 9 x 13“ cake pan. Sprinkle chocolate chips on top.

Bake at 350° for 30 to 35 minutes or until the center tests done.

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