Spiced Chocolate Zucchini Cake
- Total Time: 1 hour 30 mins
- Yield: 16 1x
Description
Zucchini keeps this cake moist and indulgent tasting without adding any guilt.
Ingredients
- 3 medium (600-700 g) zucchini, peeled and chopped
- Butter, to grease the pan
- 1 1/3 cups (170 g) all-purpose flour
- 1 1/3 cups (170 g) whole wheat flour
- 2/3 cup (80 g) natural unsweetened cocoa powder (not Dutch-processed)
- 1 tsp fine salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cinnamon-orange black tea bags, opened (I used my favorite, Harney & Sons Hot Cinnamon Spice)
- 1 3/4 cups (350 g) sugar
- 2 large eggs
- 2/3 cup (160 ml) canola oil
- 1 tbsp blackstrap molasses
- 1 tbsp pure vanilla extract
- Powdered sugar, for garnish (optional)
Instructions
- Add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste (see the photo at the bottom of this post). Use the zucchini paste to make this cake immediately, or cover the zucchini paste and store it in the fridge for up to 3 days until you’re ready to make the cake.
- Preheat oven to 350F; grease a standard bundt cake pan with butter.
- Whisk together the flours, cocoa powder, salt, baking powder, baking soda, and tea (from the opened tea bags) together in a large bowl; set aside.
- Beat together the sugar, eggs, and oil until fluffy, then beat in the zucchini (with any juices that have seeped out), molasses, and vanilla.
- Add the dry ingredients to the wet all at once and whisk until just combined, being careful not to over-mix.
- Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 1 hour and 15 minutes.
- Place the pan on a wire rack and cool completely in the pan, then run a knife along the outside of the cake and invert it onto a platter to remove it.
- Before serving, sprinkle with a dusting of powdered sugar if desired.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Baking
If You Liked This Recipe, You’ll Love These
- Dark Chocolate Cherry Cake
- Chocolate Chip-Sour Cream Pound Cake
- Chocolate Chip Zucchini Muffins
- Porter, Coffee and Chocolate Bread Pudding
Frequently Asked Questions
Why does this recipe call for natural (non-Dutch-processed) cocoa powder?
The recipe specifically requires 2/3 cup (80 g) of natural unsweetened cocoa powder, not Dutch-processed. Natural cocoa is acidic and reacts with the baking soda in the recipe to provide lift; Dutch-processed cocoa has been neutralized and won’t produce the same rise, potentially leaving you with a dense cake.
What does the zucchini paste actually do in this cake?
The 3 medium (600–700 g) zucchini are processed into a chunky paste and folded in along with any juices that seep out. The high water content of the zucchini keeps the cake moist throughout the long 1-hour-15-minute bake, which is why the recipe notes you should be careful not to over-bake — the cake will be very moist. 
Can I prepare the zucchini paste ahead of time?
Yes — the recipe states you can cover the zucchini paste and store it in the fridge for up to 3 days until you’re ready to bake the cake.
What does the opened cinnamon-orange tea add to the cake?
The loose contents of 3 cinnamon-orange black tea bags (the recipe suggests Harney & Sons Hot Cinnamon Spice) are whisked directly into the dry ingredients alongside the cocoa and flours. This infuses the crumb with a warm, citrusy spice note that gives the cake its “spiced” character beyond just the chocolate and molasses flavors.
