Best Ever Chocolate Zucchini Cake with Chocolate Meringue Frosting
Think carrot cake….but zucchini cake! 😊
This chocolate zucchini cake paired with a fluffy, toasted chocolate meringue frosting is a chocolate dream. Think carrot cake….but zucchini cake! The freshly shredded zucchini helps the cake stay moist and you won’t even notice it. It’s a delicious and fun way to sneak in some veggies! 😊
Here is a Youtube Tutorial in case you’re a visual learner like me :)
I’ve always loved sneaking veggies into baked goodies! If carrot cake and pumpkin cake can be delicious, why not other veggies too? This zucchini chocolate cake is just that: a moist, rich chocolate cake made with freshly shredded zucchini! When you share a slice of this zucchini chocolate cake, wait until after the first bite to reveal the secret ingredient, I bet they’ll be surprised that veggies can make great cakes!
Moist Chocolate Zucchini Cake Profile
Flavor: Moist and rich without being overly heavy, thanks to the natural moisture from freshly shredded zucchini instead of adding in more ingredients like sour cream or oil (we still use some in the recipe to help with moisture but not as much). The chocolate meringue frosting adds another level of chocolate goodness. It’s chocolate on chocolate fun.
Texture: The chocolate meringue frosting brings a light, airy texture with whipped egg whites, creating a delicate, not-too-thick topping. The chocolate zucchini cake crumb is moist, tender, soft and slightly dense but not heavy. When paired with the chocolate meringue frosting that melts in your mouth, you’ve got a dynamic duo of chocolate flavors!
Ease Level: The cake can be mixed by hand but the meringue frosting is easier to make with a hand mixer or stand mixer.
FAQ
Do You Peel Zucchini Before Shredding for Cake?
No need! You can shred the fresh zucchini with the skin on and bake it. If you prefer, you can skin the zucchini first, it won't affect the cake outcome. Just make sure you measure the right amount of shredded zucchini for the recipe.
Do You Take the Seeds Out of Zucchini When Making Cake?
Also no need! You can shred the zucchini and bake it with the little seeds :) If you have home grown zucchini and the seeds are big, remove them.
Ingredients
Moist Chocolate Zucchini Cake
120 grams all-purpose flour
50 grams unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon instant espresso powder , optional
50 grams vegetable oil
60 grams sour cream or Greek yogurt room temperature
150 grams light brown sugar
2 large eggs room temperature
225 grams shredded zucchini
Fluffy Chocolate Meringue Frosting
60 grams egg whites room temperature
¼ teaspoon white vinegar or lemon juice
100 grams white granulated sugar
1/2 teaspoon of salt
2 tablespoons cocoa
Instructions
Chocolate Zucchini Cake
Preheat oven to 350ºF. Spray an 8-inch square baking pan with nonstick cooking spray and line with parchment paper.
In a large mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together; set aside.
120 grams all-purpose flour,50 grams unsweetened cocoa powder,1 teaspoon baking soda,¼ teaspoon baking powder,½ teaspoon salt,½ teaspoon instant espresso powder
In another bowl, mix the oil, sour cream, brown sugar, eggs, and zucchini together until combined.
Add the wet ingredients into the dry ingredients and mix until just combined.
50 grams vegetable oil,60 grams sour cream or Greek yogurt,150 grams light brown sugar,2 large eggs,225 grams shredded zucchini
Pour batter evenly into prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While waiting for the cake to cool completely in the pan on a wire rack, make the chocolate meringue frosting.
Chocolate Meringue Frosting
Add the lemon juice or white vinegar into your egg whites in the mixing bowl. Whip with a hand mixer until it starts to become frothy.
¼ teaspoon white vinegar or lemon juice,60 grams egg whites
Gradually add the sugar into the egg whites while whipping.
100 grams white granulated sugar
When the meringue thickens, add the salt and cocoa powder. The meringue is ready when it has a thick, marshmallow-like texture and can hold soft peaks.
1/2 teaspoon of salt,2 tablespoons cocoa
Assemble the Chocolate Zucchini Cake
Spread the meringue frosting over the top of your cooled chocolate zucchini cake using a spatula or spoon. Create swirly patterns for visual texture after toasting.
(Optional) Lightly toast the meringue with a torch, then serve and enjoy! Garnish with edible fresh flowers, sprinkles, or fresh fruits.
Enjoy! :) Please tag @sparklecakerie if you make this! I’d love to see and share your creations <3