Feastical

Meet Your New Best Friend: Chocolate Zucchini Cake

Hey friends! Beau here, welcoming you back to Feastical with a spatula in one hand and a secret ingredient in the other. Today, we’re baking magic into a pan with my Chocolate Zucchini Cake—the ultimate “wink-wink, nudge-nudge” dessert that’ll make you feel like a kitchen superhero. Picture this: a cake so fudgy and rich, your taste buds throw a confetti parade, while zucchini (yes, ZUCCHINI!) sneaks in extra nutrients and moisture like a veggie ninja. No one will guess their chocolate bliss is packed with garden goodness! Whether you’re drowning in summer squash or just craving a healthier treat, this beauty uses simple swaps like oat flour and applesauce to keep things wholesome without sacrificing an ounce of indulgence. So tie on that apron, grab your grater, and let’s turn “eating veggies” into the sweetest little lie you’ll ever tell.

Grandma’s Garden & My Sneaky Sweet Tooth

This recipe takes me straight back to my grandma’s sun-drenched Ohio garden. Every August, her zucchini plants went rogue—overflowing from beds, tumbling onto paths, basically staging a veggie coup. She’d sigh, “Beau, fetch the grater!” and we’d shred mountains of it. One sweltering afternoon, 10-year-old me eyed that green pile suspiciously. “No way that’s going in chocolate cake!” I protested. Grandma just winked, whispering, “It’s our secret.” I watched skeptically as the batter turned velvety brown, all traces of green vanishing. That first bite? Mind-blowing. Moist, decadent, with zero “health food” vibes. It taught me kitchen alchemy: how humble ingredients could transform into joy. Now, whenever I bake this, I still hear her chuckle: “Told ya so, kiddo.”

Your Chocolate Zucchini Cake Toolkit

Gather these simple heroes (and my cheeky tips to make ’em work harder for you!):

• Milk + vinegar – 1½ cups any milk + 1 tsp vinegar. This dynamic duo mimics buttermilk for tenderness. Chef’s hack: Lemon juice works too!
• Oat flour – 3 cups. Lends nutty sweetness and keeps things gluten-free. Swap alert: Blend rolled oats until powdery, or use all-purpose flour if that’s your jam.
• Cocoa powder – ⅔ cup. Go dark for intense chocolate vibes! Insider tip: Dutch-processed adds extra smoothness.
• Arrowroot powder – 2 tbsp. Our moisture-locking secret weapon! Cornstarch works in a pinch.
• Leaveners – 1 tsp baking soda + 1½ tsp baking powder. They’re the cake’s “rise and shine” crew. Check expiration dates—they lose oomph over time!
• Brown sugar – 1¼ cups. Molasses = deep flavor + moisture. For less sweetness, drop to 1 cup.
• Unsweetened applesauce – 1½ cups. Replaces oil for guilt-free lushness. Bonus: Adds natural sweetness.
• Shredded zucchini – ½ cup. Squeeze it DRY (seriously, wring it in a towel!). Excess water = sad, soggy cake.
• Chocolate frosting – 1 cup. Homemade or store-bought—no judgment! Try my avocado frosting for a protein boost.

Let’s Bake This Beauty: Step-by-Step

Ready for cake therapy? Follow these foolproof steps (with my favorite kitchen confessions!):

1. Preheat & Prep – Fire up your oven to 350°F (175°C). Grease a 9×13″ pan like you’re buttering up your bestie—generously! Chef’s tip: Line it with parchment paper for lift-out-easy slices.
2. Faux Buttermilk – Whisk milk and vinegar in a small bowl. Let it curdle peacefully for 5 minutes. Watch science happen! It’ll look weird—that’s normal.
3. Dry Team Unite – In a large bowl, whisk oat flour, cocoa powder, arrowroot, baking soda, and baking powder. Pro move: Sift if your cocoa’s clumpy!
4. Wet Team Party – In another bowl, combine applesauce, brown sugar, squeezed-dry zucchini, and the faux buttermilk. Stir until sugar dissolves. Confession: I taste this mix. No regrets.
5. Marry the Teams – Pour wet ingredients into dry. Gently fold until just combined. Critical tip: Overmixing = tough cake. Lumps are FINE!
6. Pan & Smooth – Pour batter into your prepped pan. Tap it firmly on the counter to bust air bubbles. Smooth the top with a spatula. Feels like spa day for batter.
7. Bake to Bliss – Slide into the oven for 30–35 minutes. Chef’s hack: Rotate the pan halfway for even baking. Done when a toothpick comes out clean (or with a few moist crumbs).
8. Cool & Frost – Let the cake cool COMPLETELY in the pan. Frosting a warm cake = melty mess. Spread frosting like you’re icing happiness.

Serving: Where Joy Meets Plate

Slice this baby into 12–15 squares. Serve slightly chilled for fudgy texture, or room temp for melt-in-your-mouth vibes. Dust with cocoa powder or sea salt for ✨elegance✨. My move? Top with fresh berries or a dollop of whipped coconut cream. Pair it with cold oat milk latte—trust me, it’s a vibe.

Shake It Up: 5 Delicious Twists

Customize your cake like a playlist!

1. Mocha Madness: Add 1 tbsp instant espresso powder to dry ingredients.
2. Nutty Buddy: Fold in ½ cup chopped walnuts or pecans.
3. Vegan Victory: Use almond milk + vinegar and vegan frosting.
4. Spice It Nice: Whisk 1 tsp cinnamon into dry ingredients.
5. Berry Burst: Swirl ½ cup raspberries into batter before baking.

Beau’s Backstage Notes

This recipe evolved from my grandma’s oil-heavy original to this lighter, oat-flour superstar. Early tests? Let’s just say I once forgot to squeeze the zucchini… and baked a chocolate swamp. Lesson learned! Now, I stash pre-shredded zucchini in the freezer for cake emergencies. Funny story: My neighbor Dave swore he hated zucchini until he DEVOURED three slices. His face when I revealed the secret? Priceless. Moral: Never underestimate a veggie in disguise. Pro tip: This cake tastes BETTER on day two as flavors mingle. Hide it if you have snackers!

FAQs: Your Cake Queries, Solved!

Q: Can I use regular flour?
A: Absolutely! Swap oat flour for 2.5 cups all-purpose flour. Texture will be slightly denser but still delish.

Q: Why is my cake gummy?
A: Two culprits: overmixed batter or under-squeezed zucchini. Squeeze that zucchini until it’s practically begging for mercy, and mix wet + dry ingredients JUST until combined.

Q: Can I freeze this cake?
A: Yes! Freeze unfrosted slices for up to 3 months. Thaw overnight, then frost. Perfect for surprise cravings!

Q: My cake sunk in the middle. Help!
A: Usually an expired leavener (baking soda/powder). Test them by dropping a pinch in vinegar (it should fizz!). Or, your oven temp might be off—grab an oven thermometer!

Chocolate Zucchini Cake

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• Author: BeauCollier
• Total Time: 45–50 mins

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Description

Welcome to your new favorite dessert-with-a-secret! This Chocolate Zucchini Cake is rich, moist, and tastes like a bakery-level treat—yet it’s hiding a green twist that no one will detect. Made with oat flour, applesauce, and a garden-fresh helping of shredded zucchini, it’s a wholesome, indulgent bite perfect for potlucks, picnics, or sneaky veggie wins at home. Time to bake joy into every bite.

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Ingredients

• 1½ cups milk + 1 tsp vinegar (let sit 5 min)
• 3 cups oat flour (or blended oats)
• ⅔ cup cocoa powder (Dutch-process if possible)
• 2 tbsp arrowroot powder (or cornstarch)
• 1 tsp baking soda
• 1½ tsp baking powder
• 1¼ cups brown sugar (or 1 cup for less sweet)
• 1½ cups unsweetened applesauce
• ½ cup finely shredded zucchini, squeezed dry
• 1 cup chocolate frosting (store-bought or homemade)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13” pan and line with parchment.

2. In a small bowl, mix milk and vinegar. Set aside.

3. In a large bowl, whisk oat flour, cocoa, arrowroot, baking soda, and baking powder.

4. In another bowl, stir together applesauce, brown sugar, zucchini, and milk mixture until smooth.

5. Combine wet and dry ingredients, mixing gently. Don’t overmix.

6. Pour batter into the pan, smooth the top, and tap the pan to release air bubbles.

7. Bake 30–35 minutes, rotating halfway. Done when a toothpick comes out with crumbs.

8. Cool completely, then frost generously.

Notes

• Squeeze zucchini well—too much water = soggy cake.
• Rotate pan halfway for even baking.
• Chill before slicing for ultra-fudgy texture.

• Prep Time: 15 mins
• Cook Time: 30–35 mins

Nutrition

• Calories: 230 Cal per slice, incl. frosting
• Sugar: 24g
• Fat: 5g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 3g

Nutritional Perks (Per Slice)

Calories: 230 • Fat: 5g • Carbs: 42g • Fiber: 4g • Sugar: 24g • Protein: 3g
Note: Stats include frosting. For lower sugar, reduce brown sugar to 1 cup or use sugar-free frosting.

Final Thoughts: Why This Cake Wins Every Time

This Chocolate Zucchini Cake isn’t just a recipe—it’s a kitchen rebellion. It proves that treats can be indulgent and wholesome, that veggies can be sneaky but not sketchy, and that the best family recipes are the ones wrapped in stories (and a little bit of frosting).

Whether you’re battling a zucchini surplus, dodging sugar guilt, or just craving a damn good chocolate cake, this one’s your MVP. So go ahead—let the zucchini lurk in the batter, let the oat flour do its gluten-free thing, and most importantly, let yourself enjoy dessert with a side of zero regrets.