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–+ servings
Slices of zucchini chocolate cake
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Zucchini Cake with Silky Chocolate Glaze

This classic zucchini cake is elevated by enrobing it in a rich, silky chocolate glaze. Mini chocolate chips optional but highly recommended!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Servings: 1 loaf
Author: Karie

Equipment

  • 9x5 inch loaf pan

Ingredients

Zucchini Chocolate Chip Cake

  • 2 medium zucchini grated (about 3 cups grated)
  • 1 1/4 cups sugar
  • 3 ounces unsalted butter melted
  • 2 eggs
  • 1/4 cup whole milk yogurt
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon lemon juice
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips (optional)

Silky Chocolate Glaze

  • 2 ounces dark chocolate chopped
  • 1/4 cup honey
  • 3 tablespoons cocoa powder
  • 1 tablespoon coconut oil (or avocado oil)
  • 1/2 cup heavy cream

Instructions

For the zucchini chocolate chip cake:

  • Preheat oven to 350° F. Butter a 9 x 5 inch loaf pan thoroughly on the sides and bottom of the pan. You can also line the bottom with parchment paper for easier removal later, but this is optional.
  • Grate zucchini and place in a colander lined with cheesecloth or several layers of paper towels. Bundle the zucchini up with the cheesecloth and give it a good couple of squeezes to eliminate excess water.
  • Combine drained zucchini, sugar, melted butter, eggs, yogurt, vanilla, and lemon juice in a large bowl.
  • In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  • Gently fold dry ingredients into zucchini mixture until no streaks of flour remain. Fold in chocolate chips.
  • Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 55-65 minutes. The best way to tell if a loaf cake is done is to take it's internal temperature with a meat thermometer - it should come to about 200° - 205° F.
  • Allow to cool at least 20 minutes before removing cake from pan. Cool cake completely before glazing.

For the chocolate glaze:

  • Combine chopped chocolate, honey, cocoa powder, and oil in a bowl.
  • Heat heavy cream in a saucepan over medium heat just until bubbles start to form around the edges - do not bring to a full boil.
  • Pour the hot cream over the chocolate mixture; whisk until chocolate is melted and glaze is smooth.
  • Pour the warm glaze generously over the top of the zucchini cake, allowing it to drip down the sides. Allow cake to sit for about an hour, until glaze sets. Slice & serve!