Name: Master Simple Chocolate Zucchini Cake With 6 Tricks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded zucchini, squeezed dry; 1 cup boiling water; For the frosting: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract

Simple Chocolate Zucchini Cake With Whipped Cream Frosting

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Okay, so hear me out… chocolate and zucchini? I know, it sounds kinda weird, right? But trust me on this one! My Simple Chocolate Zucchini Cake With Whipped Cream Frosting is seriously the *moistest* cake you’ll ever have. And the best part? It’s ridiculously easy to make! Plus, it’s the perfect way to sneak some extra veggies into dessert (shhh!).

I actually discovered this whole zucchini-in-baked-goods thing by accident. I had a TON of zucchini from my garden one year (seriously, like, a comical amount) and was trying to figure out what to do with it all. Someone suggested zucchini bread, and then BAM! My brain went wild with chocolate cake ideas. And honestly? I’ve never looked back. This Simple Chocolate Zucchini Cake? It’s a total game-changer.

Why You’ll Love This Simple Chocolate Zucchini Cake With Whipped Cream Frosting

Seriously, there are SO many reasons to love this cake! It’s:

Simple to Make

No fancy techniques here! Just straightforward steps for a totally doable cake.

Deliciously Moist Simple Chocolate Zucchini Cake

The texture is amazing! Rich chocolate flavor with a melt-in-your-mouth feel.

A Unique Twist

Zucchini in cake? It works! It adds the *best* moisture and a little something special.

Perfect with Whipped Cream Frosting

Light, fluffy whipped cream? It’s the *perfect* complement. Not too sweet, just right!

Simple Chocolate Zucchini Cake With Whipped Cream Frosting - detail 1

Ingredients for Simple Chocolate Zucchini Cake With Whipped Cream Frosting

Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Simple Chocolate Zucchini Cake With Whipped Cream Frosting. Don’t worry, it’s mostly stuff you probably already have! For the cake, grab 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup shredded zucchini (squeezed dry!), and 1 cup boiling water. And for that dreamy frosting? Just 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Easy peasy!

How to Make Simple Chocolate Zucchini Cake With Whipped Cream Frosting

Okay, here’s where the magic happens! Don’t worry, it’s way easier than it looks. Just follow these steps, and you’ll be munching on the most delicious Simple Chocolate Zucchini Cake With Whipped Cream Frosting in no time!

Preparing the Cake Batter

First things first, let’s get that batter going! Grab a big bowl and whisk together your flour, cocoa powder, baking soda, baking powder, and salt. Now, in a separate bowl, mix up the sugar, oil, eggs, and vanilla. Get it nice and smooth! Then, gently add the dry stuff to the wet stuff, mixing until *just* combined. Don’t overmix! We want a tender cake, not a tough one. Fold in that zucchini – remember to squeeze out the extra water first! Finally, slowly pour in the boiling water and mix until everything’s smooth. The batter will be thin, and that’s okay!

Baking the Simple Chocolate Zucchini Cake

Now, preheat that oven to 350°F (175°C). Grease and flour a 9×13 inch pan – this helps the cake come out clean. Pour the batter in and bake for 25-30 minutes. How do you know when it’s done? Stick a toothpick in the center. If it comes out clean, you’re golden! Let the cake cool completely in the pan. Seriously, *completely*. I know it’s tempting, but trust me!

Simple Chocolate Zucchini Cake With Whipped Cream Frosting - detail 2

Making the Whipped Cream Frosting

While the cake’s cooling, let’s whip up that frosting! This is the fun part. Make sure your bowl is super cold – I sometimes stick mine in the freezer for a few minutes. Pour in the heavy cream and beat it with an electric mixer until soft peaks form. Then, add the powdered sugar and vanilla, and keep beating until stiff peaks form. Be careful not to overwhip it, or you’ll end up with butter (oops!). You want it light and fluffy!

Frosting and Serving Your Simple Chocolate Zucchini Cake

Okay, the cake’s cool, the frosting’s ready… let’s do this! Spread that gorgeous whipped cream frosting all over the cake. Slice it up and serve immediately. It’s also amazing if you pop it in the fridge for a bit – the frosting gets nice and firm. Enjoy every single bite of your Simple Chocolate Zucchini Cake With Whipped Cream Frosting!

Tips for the Best Simple Chocolate Zucchini Cake

Want to take your Simple Chocolate Zucchini Cake from “good” to “OMG AMAZING!”? Here are a couple of my go-to tips for getting it just right. Trust me, these little things make a HUGE difference!

Getting the Zucchini Right

Okay, this is super important: Squeeze. That. Zucchini! Seriously, zucchini is sneaky and holds a TON of water. If you don’t squeeze it out, your cake will be soggy. I like to shred it, put it in a clean kitchen towel, and wring it out like I’m mad at it! You’ll be surprised how much water comes out!

Perfecting Your Whipped Cream Frosting

Whipped cream frosting can be a little finicky. The key is COLD. Cold bowl, cold beaters, cold cream. And don’t overwhip! Stop beating as soon as you get stiff peaks – you want it to hold its shape, but still be light and fluffy. If it starts to look grainy, you’ve gone too far (oops!).

Ingredient Notes and Substitutions for Simple Chocolate Zucchini Cake

Alright, let’s talk ingredients! Sometimes you gotta make a swap, right? Here’s the lowdown on a few substitutions you can make in this Simple Chocolate Zucchini Cake, and how they might change things up. Don’t be afraid to experiment, but these are my tried-and-true tips!

Flour Options

So, what if you’re gluten-free? No worries! You can totally use a gluten-free all-purpose flour blend in this recipe. Just keep in mind that it might change the texture a little. Gluten-free cakes can sometimes be a bit drier, so maybe add an extra tablespoon of oil or applesauce to keep things moist and delicious!

Sugar Alternatives

Want to cut back on the refined sugar? I get it! You can totally swap out the granulated sugar for honey or maple syrup. Just use about 3/4 cup of honey or maple syrup for every 1 cup of sugar. Also, you might want to reduce the boiling water by a couple of tablespoons, since honey and maple syrup add extra liquid. Taste as you go, and adjust to your liking!

How to Store Simple Chocolate Zucchini Cake With Whipped Cream Frosting

Okay, so you’ve made this amazing Simple Chocolate Zucchini Cake… and you have leftovers? Wow! Here’s how to keep it fresh and delicious. The whipped cream frosting is the key here – it means we gotta keep it cool!

Storing the Cake

Because of that whipped cream, you’ll want to store this cake in the fridge. Cover it loosely with plastic wrap or put it in an airtight container. That’ll keep it nice and moist!

Storing the Whipped Cream Frosting

Honestly? Whipped cream frosting is best used fresh. But, if you have leftover frosted cake, it’ll keep in the fridge for a day or two. Just know that the frosting might soften a little.

FAQ About Simple Chocolate Zucchini Cake With Whipped Cream Frosting

Got questions? I’ve got answers! Here are some of the most common things people ask me about this Simple Chocolate Zucchini Cake With Whipped Cream Frosting. Don’t be shy – baking should be fun!

Can I use frozen zucchini for this chocolate cake recipe?

You know what? You totally can! Just make sure you thaw it completely and then squeeze out *every last drop* of extra moisture. Frozen zucchini tends to be even wetter than fresh, so be extra diligent! I usually thaw it in a colander and then press it with a spoon or squeeze it in a clean kitchen towel. You might want to reduce the boiling water by a tablespoon or two, just to be safe.

Can I make this chocolate zucchini cake ahead of time?

Yep! You can absolutely bake the cake a day ahead. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Don’t frost it until you’re ready to serve, though, because that whipped cream frosting is best when it’s fresh. Then, BAM! You got cake ready to go!

Can I use a different type of frosting for this cake?

Of course! While I’m a HUGE fan of the whipped cream frosting (it’s so light and airy!), you could totally switch things up. Chocolate ganache would be amazing – super rich and decadent. Or, a cream cheese frosting would be delicious too! It would add a nice tanginess that complements the chocolate and zucchini perfectly. Go wild and experiment!

Estimated Nutritional Information for Simple Chocolate Zucchini Cake

Okay, so you’re curious about the numbers, huh? Here’s a rough estimate of the nutritional info (per slice!). Keep in mind, it’s just an estimate! Calories: around 300. Fat: maybe 18g. Protein: about 4g. Carbs: around 35g. Enjoy!

Enjoy Your Simple Chocolate Zucchini Cake!

Alright, you did it! Now, go grab a slice (or two!) and enjoy your amazing Simple Chocolate Zucchini Cake! And hey, if you loved it, leave a comment and rating below! Share your cake pics on social media – I wanna see your creations!