Print

Moist One-Bowl Chocolate Zucchini Cake with Fudge Glaze

moist chocolate zucchini cake - featured image
Print Recipe

This incredibly moist chocolate zucchini cake comes together in one bowl with no mixer needed. The fudge glaze adds a decadent finish, and the zucchini keeps it tender for days—a perfect way to use up garden zucchini.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup (120ml) vegetable oil
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 cups grated zucchini (about 1 medium zucchini)
  • For the fudge glaze:
  • ¼ cup (57g) unsalted butter
  • 3 tablespoons (18g) unsweetened cocoa powder
  • 1 ½ cups (180g) sifted powdered sugar
  • 3–4 tablespoons (45-60ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray.
  2. Grate the zucchini on the large holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, salt, and cinnamon (if using).
  4. Make a well in the center. Add oil, brown sugar, eggs, vanilla, and buttermilk. Stir until just combined; do not overmix.
  5. Fold in the grated zucchini gently with a spatula until evenly distributed.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 30-35 minutes, until a toothpick inserted in center comes out with moist crumbs. Cool completely on a rack (at least 45 minutes).
  8. For the glaze: Melt butter in a small saucepan over low heat. Whisk in cocoa powder until smooth. Remove from heat and add powdered sugar, milk, and vanilla. Whisk until glossy and smooth.
  9. Pour warm glaze over cooled cake and spread gently. Let set for 15-20 minutes before slicing.

Notes

Do not squeeze the moisture from the zucchini—it’s essential for the cake’s tender crumb. For best results, use room temperature eggs and buttermilk. The cake can be stored covered at room temperature for up to 3 days, or refrigerated for up to 5 days. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, one bowl cake, fudge glaze, moist chocolate cake, summer dessert, garden zucchini recipe

Find it online: https://lyrafeast.com/moist-one-bowl-chocolate-zucchini-cake-with-fudge-glaze/