Double Chocolate Zucchini Cake (Amish Recipe)

Get ready for a rich and chocolaty treat with this Amish recipe for homemade double chocolate zucchini cake! It's soft, moist, and packed with chocolate flavor in every bite. You'd never guess there's zucchini inside, it just makes the cake extra tender and delicious.

And to make it even better, it's topped with a smooth chocolate ganache frosting that takes it over the top. Every bite is pure chocolate goodness that'll have you coming back for more.

Zucchini in Chocolate Cake??

Now you might be thinking, "Wait a second… did you say there's zucchini in this chocolate cake?"

Yep, that's right! This Amish chocolate cake has zucchini baked right in.

While some people might pick up on it, most won't even notice. It blends in beautifully and adds amazing moisture and texture. It's a simple ingredient that makes the cake extra soft and rich, without overpowering the chocolate flavor.

Wet Ingredients:

Butter: Butter adds richness, flavor, and moisture to this Amish zucchini cake. By incorporating both butter and oil, the cake benefits from the best qualities of each ingredient, ultimately producing a moist, flavorful, and irresistible treat. (I use salted butter in everything.)

Oil: Moisture is essential, and oil provides just that. You can experiment by replacing the oil with unsweetened applesauce. I've tried this substitution and it yields fantastic results.

Sugar: Sugar adds moisture and sweetness, and enhances the overall flavor.

Eggs: Eggs are the binding agent, contributing both moisture and structure. (Remember, using room-temperature ingredients is best.)

Sour cream: Sour cream enhances chocolate zucchini cake by adding moisture for a tender texture, a tangy flavor that complements chocolate, richness from its fat content, and lactic acid that reacts with leavening agents to create a lighter texture. It improves the overall quality of the cake. (Plain Greek yogurt can be used instead.)

Vanilla Extract: Pure vanilla extract injects a delightful flavor boost.

Zucchini: Zucchini is a magical ingredient in cakes. It's a great way to use up zucchini, adding moisture without altering the flavor too much.

Shredded Zucchini

To incorporate fresh zucchini into this recipe, all you have to do is give it a good wash and shred it. No need to bother with peeling. Just grab your trusty cheese shredder and grate it into little shreds.

Keep in mind that larger zucchinis tend to release some liquid when shredded. I like to shred the zucchini and let it sit for a bit to allow the excess liquid to drain off while I'm prepping the other ingredients. It doesn't have to be completely drained since a little bit of liquid won't have a significant impact on the cake, but we don't want an excessive amount of extra liquid either.

Another option is to use frozen shredded zucchini. So, if you find yourself with an overabundance of zucchini, you can save some by freezing it to use later in the year when the zucchini harvest season has passed.

Simply shred your 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.

Zucchini Cake with Chocolate Ganache

Chocolate ganache is a smooth and velvety mixture made from chocolate and cream. It is commonly used as a glaze, frosting, or filling in various desserts.

To make the ganache, chocolate is chopped into small pieces and placed into a heatproof bowl (a good brand of chocolate chips works as well). Heavy cream is heated in a saucepan until it reaches a gentle simmer. The hot cream is then poured over the chocolate and left to sit for a few minutes to allow the chocolate to melt. Afterward, the mixture is gently stirred until the chocolate and cream are fully combined and smooth.

The ratio of chocolate to cream can vary depending on the desired consistency. For a thicker ganache that holds its shape for truffles or piped decorations, a higher proportion of chocolate is used. For a thinner ganache that can be poured over cakes or used as a glaze, a higher proportion of cream is used.

It can be used immediately while warm and pourable or allowed to cool and thicken for spreading or piping.

Chocolate Ganache adds a luxurious and decadent touch to this chocolate zucchini cake, providing a glossy and rich coating, and an even greater depth of chocolate flavor.

However, you can opt for eating this cake without frosting, or you can top it with your favorite frosting. Another great option is whipped chocolate buttercream.

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, enhancing the overall flavor.

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.

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