Double Chocolate Zucchini Cake (Amish Recipe)

This Amish double chocolate zucchini cake is rich, fudgy, and full of chocolate flavor. It's incredibly soft and moist, and you would never guess there is zucchini baked inside.

The zucchini simply melts into the cake, adding moisture and tenderness without changing the taste. Topped with smooth chocolate ganache, this cake is pure chocolate comfort in every bite.

How to Prepare the Zucchini

Wash the zucchini and shred it using a box grater. There is no need to peel it.

If your zucchini is large, let it sit for a few minutes after shredding so excess moisture can drain off. A little moisture is fine and helps keep the cake soft, but you don't want it too watery.

Frozen shredded zucchini also works well. Just thaw and drain slightly before using. (To freeze zucchini for using in this cake later: Simply shred the zucchini and store it in freezer bags, portioned into convenient 2 ½ cup servings. Then, when you want to make this Amish zucchini cake, just grab a package from the freezer and allow it to thaw before incorporating it into the recipe.)

Step-by-Step Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Mix Wet Ingredients:
   • In a large mixing bowl, cream together softened butter, oil (or applesauce), and sugar.
3. Add Eggs:
   • Add 2 large eggs and mix well.
4. Add Sour Cream and Vanilla:
   • Add sour cream (or Greek yogurt) and vanilla extract and mix well.
5. Prepare Dry Ingredients:
   • In a separate bowl, mix together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (optional).
6. Combine Wet and Dry Ingredients:
   • Add the dry ingredients to the wet mixture and mix just until combined.
7. Add Zucchini, Chocolate Chips, and Nuts:
   • Stir in the shredded zucchini, chocolate chips, and chopped walnuts or pecans (optional).
8. Bake:
   • Spread the batter into a greased 9x13" pan.
   • Bake for 42-48 minutes, or until a toothpick comes out with only a few crumbs.
9. Cool and Top:
   • Let the cake cool.
   • Sprinkle with powdered sugar or top with chocolate ganache or your favorite frosting.

How to Use up an Overabundance of Summer Zucchini

If you've ever grown zucchini in your garden, you're probably familiar with how quickly they produce (unless those pesky squash bugs ruin your plants).

There are jokes about the abundance of zucchini, like this one: "Having too many zucchinis is like a never-ending game of hide and seek. You keep searching for new ways to use them, but they always find a way to sneak back into your kitchen!" 🙂

These jokes reflect the common experience of gardeners dealing with an overwhelming surplus of zucchinis and their creative attempts to handle the situation.

The good news is that zucchini can be used in various savory dishes, as well as in delicious desserts. It plays an impressive role in baked goods by adding moisture, tenderness, and a subtle sweetness from the vegetable itself.

When you incorporate zucchini into recipes such as cakes, quick bread, dessert bars, or muffins, it provides a moist texture and prevents the baked goods from becoming dry. It also adds a gentle touch of natural sweetness.

Additionally, zucchini adds nutritional value, as it is a good source of fiber and various vitamins. Its mild flavor allows it to seamlessly blend into baked goods, making it a versatile and beneficial ingredient for creating tasty and healthier treats.

These Zucchini Bars with Cream Cheese Frosting are a crowd favorite!

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