Martha Stewart Chocolate Zucchini Cake

This Martha Stewart Chocolate Zucchini Cake is a moist and rich recipe, which uses grated zucchini and semisweet chocolate. It’s a classic, foolproof recipe, ready in 45 minutes.

Martha Stewart Chocolate Zucchini Cake Ingredients

For the Cake:

• 1 stick unsalted butter, melted, plus more, softened, for pan
• 4 cups grated zucchini (from 2 medium)
• 1 3/4 cups unbleached all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 5 ounces semisweet chocolate, chopped (1 cup)

For the Topping:

• 2 sticks unsalted butter, room temperature
• 16 ounces cream cheese, room temperature
• 2 1/4 cups confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• Sugared zucchini blossoms, for serving (optional)

How To Make Martha Stewart Chocolate Zucchini Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Butter a 10-by-15-inch jelly-roll pan. Line the bottom with parchment, leaving a 2-inch overhang on two sides, and butter the parchment.
2. Grate zucchini and squeeze to remove moisture: Place grated zucchini in a clean kitchen towel. Twist tightly over a bowl to squeeze out as much liquid as possible. Set aside.
3. Mix dry and wet ingredients: In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, melted butter, and vanilla.
4. Combine wet and dry; stir in zucchini and chocolate: Add the egg mixture to the dry ingredients and stir until the batter loosens. Fold in zucchini and chopped semisweet chocolate. The batter will be thick.
5. Bake the cake: Spread batter evenly into prepared pan and smooth the top. Bake for 28 to 30 minutes or until a tester inserted in the center comes out clean. Cool completely on a wire rack, then remove from the pan.
6. Make the frosting: Beat butter until smooth. Add cream cheese and beat to combine. Gradually beat in confectioners’ sugar, 1/2 cup at a time, until thickened. Add vanilla and beat until creamy.
7. Frost and garnish the cake: Spread frosting over the top of the cooled cake with an offset spatula, leaving the sides bare. Top with sugared zucchini blossoms if desired.

Recipe Tips

• Why use zucchini in chocolate cake? It adds moisture and richness without affecting the chocolate flavor.
• Can I skip squeezing the zucchini? No, removing excess moisture is essential to avoid a soggy cake.
• What size pan should I use? A 10-by-15-inch jelly roll pan is best for the proper thickness and even baking.
• How to make the cake more chocolatey: Add a handful of mini chocolate chips or use bittersweet chocolate.
• Can I use this recipe for cupcakes? Yes, fill cupcake liners 2/3 full and bake at 350°F for about 18–22 minutes.

What To Serve With Chocolate Zucchini Cake

This frosted chocolate zucchini cake is rich and moist, pairing well with:

• A scoop of vanilla ice cream
• Fresh raspberries or strawberries
• Hot coffee or espresso
• Whipped cream
• A glass of cold milk

How To Store Chocolate Zucchini Cake

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Let come to room temperature before serving.

Freeze: Freeze unfrosted or frosted slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.

Chocolate Zucchini Cake Nutrition Facts

• Calories: 550 per slice
• Fat: 34g
• Saturated Fat: 19g
• Cholesterol: 120mg
• Sodium: 260mg
• Carbohydrates: 58g
• Sugar: 42g
• Fiber: 3g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Why is my cake too wet or gummy?
You likely didn’t squeeze enough liquid from the zucchini.

Can I make this cake ahead of time?
Yes, it keeps well for several days refrigerated.

What can I substitute for cream cheese in the frosting?
You can use mascarpone for a similar texture, or buttercream for a different flavor.

Do I need to peel the zucchini?
No, the peel is tender and adds color and texture.

Try More Recipes:

• Martha Stewart Chocolate Truffle Cake
• Martha Stewart Chocolate Sponge Cake
• Martha Stewart Chocolate Sheet Cake