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Easy Zucchini Chocolate Loaf Cake

Fluffy and tender chocolate loaf cake packed with shredded zucchini. It makes the cake so moist and such a simple one bowl recipe that is perfect with a glass of milk or coffee.
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Prep Time 10 minutes
Cook Time 55 minutes
Course Bread, Breakfast, Brunch, Cake, Dessert, Sweet tooth
Cuisine American
Servings 10 people

Equipment

  • Large mixing bowl
  • Grater (zucchini)
  • Whisk
  • Rubber spatula
  • 9 inch loaf tin
  • Baking paper

Ingredients
  

  • 1 large zucchini shredded about 1 1/2 cup
  • 1/4 cup full fat yogurt
  • 1/3 cup vegetable oil
  • 1/4 cup castor sugar
  • 1/4 cup brown sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 3/4 cup flour
  • 2 tbsp corn flour
  • 3/4 cup cocoa powder dutch processed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions
 

  • Preheat the oven to 170℃ and line a 9 inch loaf tin with baking paper, set aside.
  • In a large plate, shred the zucchini and press out some of the excess liquid. Set aside.
  • In a large mixing bowl add the vegetable oil, brown sugar, castor sugar and whisk until smooth.
  • Add the oil, vanilla, eggs and whisk until combined. Add the zucchini and whisk again.
  • Add the flour, corn flour, cocoa powder, baking powder, baking soda, salt and chocolate chips. Whisk until there are dry pockets of ingredients and the batter is combined.
  • Pour into the prepared baking tin and you can pipe a line of softened butter on top in the middle to give it that bakery style crack on top once baked.
  • Bake for 50-55 minutes or until a tooth pick inserted into the center comes out with moist/sticky crumbs and the top is risen and dry to the touch.
  • Allow it to cool in the tin completely before slicing and serving.

Notes

  • Squeeze out a little liquid from the zucchini before adding to the cake batter, we want some of the moisture as it will keep the cake tender.
  • You can increase the sugar by 1/4 cup to keep the cake more sweet sweet, I like it bittersweet.
  • Do not over mix the cake batter or else the cake will no be fluffy once it is baked.
  • The tooth pick test should not have raw cake batter on it but it can have wet, moist crumbs - thats when you know the cake is done.
  • Allowing it to cool will ensure the cake doesn’t fall apart when you slice into it.