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Zucchini Chocolate Loaf Cake

Name: Zucchini Chocolate Loaf Cake
Prep time: 7 min
Cook time: 1 h
Total time: 1 h 7 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Brown Sugar; 2 Flax Eggs; 1 teaspoon Vanilla Extract; 2 tablespoons Lemon Juice; 1 tablespoon Instant Coffee; 1/4 cup Neutral Oil; 2 cups shredded Zucchini; 1.25 cups All-Purpose Flour; 1/2 cup Cocoa Powder; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cup Dark Chocolate Chips

Batter is folded with shredded zucchini and chocolate chips, and baked until tender.

Dessert

American

Soy-Free

Nut-Free

Introduction

Zucchini Chocolate Loaf Cake combines the richness of chocolate with the surprising addition of shredded zucchini to create a dessert that is moist, flavorful, and easy to make. While zucchini may seem like an unconventional choice for a dessert, it seamlessly integrates into the batter, providing moisture and tenderness without altering the taste. The result is a chocolate-forward loaf that’s indulgent yet balanced, offering a unique way to use up seasonal zucchini.

This recipe leans on common pantry staples like brown sugar, cocoa powder, and all-purpose flour, along with a few extra ingredients to elevate the flavor. Instant coffee adds depth to the chocolate, while lemon juice and vanilla extract enhance the overall profile. The dark chocolate chips, folded into the batter and sprinkled on top, add texture and sweetness to every bite, making this loaf cake a versatile treat that works equally well for casual snacking or special occasions.

Preparation is straightforward and beginner-friendly. The process involves whisking together the wet ingredients, folding in the dry ones, and mixing in the zucchini to create a batter. A key step is ensuring the zucchini is well-shredded so it blends smoothly into the cake. Once combined, the batter is poured into a loaf pan, topped with extra chocolate chips, and baked to perfection. The baking time ensures a moist interior with a slightly crisp top, creating a delightful texture contrast.

This cake is highly adaptable to different occasions and preferences. It can be served as-is for a simple, wholesome dessert or paired with ganache or chocolate sauce for added richness. Whether you're looking for a quick dessert to enjoy with coffee or a showstopper for a gathering, this recipe offers the flexibility to suit your needs.

The Zucchini Chocolate Loaf Cake is a practical choice for home bakers, offering a way to utilize fresh produce in a creative manner. Its straightforward method and accessible ingredients make it a reliable option, whether you're an experienced baker or just starting out. The end result is a satisfying dessert with a moist crumb and deep chocolate flavor that everyone can enjoy.

Ingredients

1 cup Brown Sugar
2 Flax Eggs (see notes for how-to)
1 teaspoon Vanilla Extract
2 tablespoons Lemon Juice
1 tablespoon Instant Coffee
1/4 cup Neutral Oil
2 cups shredded Zucchini
1.25 cups All-Purpose Flour
1/2 cup Cocoa Powder
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Dark Chocolate Chips

Instructions

Combine Wet Ingredients: In a large mixing bowl, add 1 cup brown sugar, 2 flax eggs, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 1 tablespoon instant coffee, and 1/4 cup neutral oil. Whisk well to combine.
Mix Zucchini: Add 2 cups shredded zucchini to the bowl and give it a quick mix.
Sift Dry Ingredients: Sift in 1.25 cups all-purpose flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Using a spatula, fold and mix until the batter is nicely combined.
Add Chocolate Chips: Add 1/2 cup dark chocolate chips to the batter and fold gently until evenly distributed.
Prepare Loaf Pan: Transfer the batter to a loaf pan and even out the surface with a spatula.
Top with Chocolate Chips: Sprinkle additional dark chocolate chips on top of the batter for extra chocolatey goodness.
Bake: Preheat your oven to 180°C (356°F). Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, let the zucchini chocolate loaf cool down completely. Enjoy it as is, or serve with ganache or chocolate sauce.

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Recipe Notes

Flax Egg Preparation: To make 2 flax eggs, combine 2 tablespoons flax meal with 6 tablespoons water. Mix well and let it sit for 5-6 minutes until it thickens to a goopy consistency. This acts as a binding agent similar to eggs.
Sweetness Adjustment: Brown sugar can be substituted with coconut sugar or granulated sugar. For a less sweet loaf, reduce the sugar by up to 1/4 cup.
Cocoa Powder Choice: Use unsweetened cocoa powder for the best results. Dutch-processed cocoa can be used for a deeper chocolate flavor.
Chocolate Chips: Dark chocolate chips work best, but semi-sweet or vegan milk chocolate chips are also great options.
Pan Preparation: Line the loaf pan with parchment paper for easy removal and to prevent sticking.
Optional Add-ins: Chopped nuts (like walnuts or pecans) or dried fruit (such as cranberries or raisins) can be added for extra texture and flavor.
Baking Time: Ovens can vary, so check for doneness at the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
Flax Egg Alternative: If you don’t have flax meal, chia seeds can be used as a substitute in the same ratio.
Zucchini Preparation: Shred zucchini finely for even texture, but there is no need to squeeze out excess moisture as it contributes to the cake’s tenderness.
Coffee Inclusion: The coffee enhances the chocolate flavor but does not make the cake taste like coffee. It can be omitted if preferred.
Storage: The cake keeps well for up to 5 days in an airtight container at room temperature or can be frozen for up to 3 months.

Frequently Asked Questions

Can I use a different flour?

Yes, whole wheat flour or a gluten-free all-purpose blend can be used, but the texture may vary slightly.

What can I substitute for oil?

Unsweetened applesauce or mashed bananas can replace oil, but the cake may be less rich.

Can I omit the chocolate chips?

Yes, the chips are optional, but they add bursts of chocolate flavor that enhance the overall taste.

Do I need a specific type of zucchini?

Any type of zucchini works for this recipe. No need to peel it before grating.

What size loaf pan should I use?

A standard 9×5-inch loaf pan is ideal for the batter’s quantity.

Is it necessary to use coffee?

No, coffee is optional. It’s included to enhance the chocolate flavor but can be omitted or replaced with an equal amount of water or plant milk.

What type of oil is best?

Neutral oils like vegetable, canola, or grapeseed oil work well. Coconut oil can also be used but may slightly alter the flavor.

Can I make this recipe into muffins or cupcakes?

Yes, divide the batter into muffin tins and bake at 180°C (350°F) for 20-25 minutes or until a toothpick inserted comes out clean.

How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months.

What can I pair this cake with?

Serve slices with a drizzle of vegan ganache, a dollop of coconut whipped cream, or a side of fresh berries for an elegant touch.

Why is my cake too dense?

Overmixing the batter can lead to a dense texture. Mix just until the ingredients are combined to keep the cake light and fluffy.