If you happen to have an abundance of zucchini in your garden or fridge, this chocolate zucchini cake is the perfect recipe to make the most of it.
Every summer, after indulging in zucchini noodles, chips, and salad, I always prepare this recipe when I'm in the need for something absolutely delicious.
For some reason, I just can't get enough of the rich chocolate taste in this moist and tasty chocolate zucchini cake. It's delicious even without frosting, but my favorite way to eat it is with a generous dollop.
I frosted mine with delicious matcha frosting to go with the green motif, but if that's not your thing, there are a couple more frosting ideas down below.
Sure thing! Zoodles shredded! It makes the cake incredibly moist. Flavoured ground flaxseed—A wonderful alternative to eggs. Not only does it add healthful fats, but it also works as a binder.
If you're looking for a vegan alternative to buttermilk, try mixing apple cider vinegar with almond milk. They give the cake a moist texture and a hint of tanginess.
To get the most out of all-purpose flour, level it before spooning it out of the container or bag rather than scooping it directly. Otherwise, the batter could end up with too much flour!
The cake gets its decadent chocolate taste from cocoa powder. The cake will rise more easily with the aid of baking soda and powder. Coconut oil - For a luxurious feel.