Okay, I know what you’re thinking: zucchini in cake? Trust me on this one! Some of the best desserts have secret ingredients, and zucchini is *the* secret to this Simple Chocolate Zucchini Cake With Whipped Cream Frosting. It’s seriously the moistest, most delicious chocolate cake you’ll ever make, and the best part? It’s so easy, even I can’t mess it up (and that’s saying something!). I’ve been baking this recipe for years, tweaking it here and there until it’s absolutely perfect. My family begs me to make it, and I’m so excited to finally share this incredibly simple chocolate zucchini cake recipe with you!
Why You'll Love This Simple Chocolate Zucchini Cake With Whipped Cream Frosting
Simple To Make
Seriously, this cake is a breeze! You don’t need any fancy equipment or crazy baking skills. Just mix, bake, and frost! I promise, if I can do it, you definitely can.
Delicious Simple Chocolate Flavor
Okay, who doesn’t love chocolate? This cake is packed with rich, chocolatey goodness. The zucchini just kinda hangs out in the background, adding a subtle sweetness that’s *chef’s kiss*.
Incredibly Moist Texture
Forget dry, crumbly cakes! The zucchini adds so much moisture, you’ll have the most tender, melt-in-your-mouth cake ever. It’s like, impossibly moist. You just gotta try it!
Perfect With Simple Whipped Cream Frosting
That light, fluffy whipped cream? Oh man, it’s the perfect complement to the rich chocolate cake. It’s not too sweet, just light and airy. My favorite part is how easy it is to whip up (pun intended!).
Ingredients for Simple Chocolate Zucchini Cake With Whipped Cream Frosting
Alright, let’s gather our goods! You’ll need: 1 1/2 cups all-purpose flour (I use unbleached!), 1/2 cup unsweetened cocoa powder (the darker, the better!), 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, and get this, 1 cup grated zucchini. For the whipped cream frosting, grab 1 cup heavy cream, 2 tablespoons powdered sugar, and another 1/2 teaspoon of vanilla extract. Easy peasy!
How to Make Simple Chocolate Zucchini Cake With Whipped Cream Frosting: Step-by-Step Instructions
Preparing the Cake
Okay, first things first: crank up that oven to 350°F (175°C)! While it’s heating up, grease and flour a 9×13 inch baking pan. Trust me, you don’t want this baby sticking! Next, in a large bowl, whisk together 1 1/2 cups of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Get all the dry clumps out! In a separate bowl, mix 1 cup of sugar, 1/2 cup of oil, 2 eggs, and 1 teaspoon of vanilla. Beat it all together until it’s nice and combined. Now, slowly add the dry stuff to the wet stuff, alternating with 1/2 cup of milk. Start and end with the dry ingredients, okay? Mix until *just* combined – don’t overmix! Finally, stir in that 1 cup of grated zucchini. Pour the batter into your prepared pan and bake for 25-30 minutes. A toothpick inserted into the center should come out clean. Let the cake cool *completely* before frosting. This is important!
Making the Simple Whipped Cream Frosting
While the cake’s cooling, let’s whip up that frosting! Pop your bowl and whisk attachment (or beaters) into the freezer for about 15 minutes. A cold bowl is KEY! Then, in that cold bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form. Watch it carefully – it can go from perfect to butter in seconds! Oops, did that once…
Assembling Your Simple Chocolate Zucchini Cake
Alright, cake’s cool? Frosting’s whipped? Let’s do this! Gently spread that gorgeous whipped cream frosting all over the top of the cake. Slice it up and serve immediately. Or, you know, sneak a piece before anyone else notices. I won’t tell!
Tips for the Best Simple Chocolate Zucchini Cake With Whipped Cream Frosting
Don’t Overmix the Batter
Okay, listen up! This is super important. Overmixing the batter makes the cake tough. You want a tender crumb, not a hockey puck! Mix until the ingredients are *just* combined. A few streaks of flour are okay.
Grate the Zucchini Correctly
Don’t peel the zucchini! Just wash it and grate it with a regular cheese grater. I like to use the medium-sized holes. And don’t squeeze out the moisture! We want all that zucchini goodness in the cake.
Cool Completely Before Frosting
Seriously, folks, patience is a virtue here! If you try to frost the cake while it’s still warm, the whipped cream will melt into a sad, gooey mess. Nobody wants that! Let it cool completely. I usually pop mine in the fridge to speed things up.
Use Cold Ingredients for Whipped Cream
Cold, cold, cold! That’s the secret to perfect whipped cream. Make sure your heavy cream is straight from the fridge, and chill your bowl and beaters beforehand. It makes a *huge* difference. Trust me on this one!
Variations for Your Simple Chocolate Zucchini Cake
Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little crazy and try some fun variations. This cake is super adaptable, so don’t be afraid to experiment!
Add Chocolate Chips
Oh man, chocolate chips! My favorite! Throw in a cup of semi-sweet, milk chocolate, or even dark chocolate chips for an extra-rich treat. White chocolate chips are also surprisingly delicious! Just toss ’em in at the end, right before you pour the batter into the pan. Easy peasy!
Spice It Up
Want to add a little warmth? A teaspoon of cinnamon or nutmeg adds a cozy, comforting flavor. I sometimes even add a pinch of ground cloves! Just mix the spices in with the dry ingredients. It’s like a hug in cake form!
Nutty Addition
Chopped walnuts, pecans, or even almonds add a fantastic crunch and nutty flavor. Toast them lightly in a dry pan for a few minutes before adding them to the batter – it really brings out their flavor! About 1/2 cup should do the trick.
Serving Suggestions for Simple Chocolate Zucchini Cake With Whipped Cream Frosting
Coffee or Tea
A slice of this cake and a hot cup of coffee or tea? Yes, please! The bitterness of the coffee or tea balances the sweetness of the cake perfectly. My personal fave is a strong cup of black coffee!
Fresh Berries
Seriously, a side of fresh berries takes this cake to the next level. Strawberries, raspberries, blueberries… whatever you’ve got! The tartness of the berries is just *amazing* with the chocolate and whipped cream.
A Scoop of Ice Cream
Okay, who can say no to ice cream? Vanilla or chocolate ice cream is a classic choice, but don’t be afraid to get creative! A scoop of mint chocolate chip or even coffee ice cream would be divine.
Storing and Reheating Your Simple Chocolate Zucchini Cake
Storing Leftover Cake
Got leftovers? Lucky you! This cake is still amazing the next day (or even the day after that!). Just pop it in an airtight container and stick it in the fridge. The whipped cream frosting will hold up just fine, I promise!
Reheating Instructions
Okay, so technically, you don’t *need* to reheat this cake. It’s delicious cold or at room temperature. But if you’re really craving a warm slice, microwave it for about 15-20 seconds. Just don’t overdo it, or it’ll get kinda soggy!
Estimated Nutritional Information for Simple Chocolate Zucchini Cake With Whipped Cream Frosting
Okay, so just a heads up: this is an *estimate*, but one slice is roughly 350 calories, 20g fat, 4g protein, and 40g carbs. But hey, it’s cake! Enjoy!
Did You Love This Simple Chocolate Zucchini Cake With Whipped Cream Frosting?
Hey, if you tried this recipe, let me know what you think! Leave a comment or give it a rating – I love hearing from you guys!
Print
Devastatingly Simple Chocolate Zucchini Cake in 30 Minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Enjoy this simple chocolate zucchini cake topped with whipped cream frosting. It’s moist, delicious, and easy to make.
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 grated zucchini
- 1/2 cup milk
- For the frosting: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the grated zucchini.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, in a cold bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the cooled cake with whipped cream frosting.
- Slice and serve.
Notes
- For a richer flavor, add chocolate chips to the batter.
- Store leftover cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
