Chocolate Zucchini Cake in a Loaf Pan is a half batch version of a Chocolate Zucchini Bundt Cake. It’s a rich, moist zucchini cake made with melted unsweetened chocolate, vegetable oil and a cup and a half of zucchini. The original recipe is from Southern Living, and did not call for miniature chocolate chips.
I haven’t tested the cake with unsweetened cocoa powder, but I saw a reviewer mention that cocoa powder could be substituted for the 1 1/2 oz of melted unsweetened chocolate. The usual substitute for 1 oz of unsweetened chocolate is 3 tablespoons of cocoa powder and 1 tablespoon of oil, so in this case you’d use 4 1/2 tablespoons of cocoa powder and add an extra 1 1/2 tablespoons oil. So if all you have is cocoa powder, you can still make Chocolate Zucchini Cake!
Chocolate Zucchini Cake
1 1/2 cups all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted
3/4 cups vegetable oil
1 1/2 cups grated zucchini
1/2 cup pecans, chopped
1/4 miniature semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease a 9×5 inch metal loaf pan and dust it with cocoa powder. Alternatively, you may just spray it with flour-added cooking spray.
Stir together flour, baking powder, baking soda and salt; set aside.
Beat eggs with an electric mixer. Gradually add sugar and continue beating until light. Reduce speed of mixer and beat in vanilla, melted chocolate and oil. By hand, stir in the flour mixture. Fold in zucchini, pecans and chocolate chips. Pour batter into pan.
Bake at 350° for 70 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.