Chocolate Zucchini Cake with Brown Sugar Pecan Streusel
Freshly grated zucchini makes this Chocolate Zucchini Cake with Pecan Streusel super moist. The hint of cinnamon complements the chocolate flavor without overpowering it, and the brown sugar pecan streusel adds a nice crunchy sweetness. If you are not a fan of streusel as a topping, try this Chocolate Buttercream Frosting instead. YUM!
I am always looking for new recipes to make with zucchini. I already have delicious zucchini cakes and bars, but I remembered an old-fashioned cake that my friend’s grandma used to make. So I looked for a cake with a sugary pecan topping. I found this one and decided to give it a try. The chocolate moist cake tastes simply delicious with the easy brown sugar pecan streusel sprinkled on top. You don’t even think about missing the frosting.
Zucchini cakes are good on the first day, but they are always better on the second day. Most zucchini treats soften into themselves, and this cake is no exception. I took some of the cake to a neighbor, and the rest was eaten by my family. To say the least, it did not last long at my house. I can’t wait for you to try it.
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Step-by-Step Photos for How to Make Chocolate Zucchini Cake with Pecan Streusel
Frequently Asked Questions about How to Make Chocolate Zucchini Cake with Pecan Streusel
Do I need to squeeze the liquid out of the zucchini before I add it?
You don’t have to squeeze the liquid out. The cake will turn out just fine, but if the zucchini seems extra saturated with water, I will squeeze about half of it out. When using frozen, grated zucchini, after I let it defrost, there is often a lot of water in the bag. I drain out about half of it before adding the zucchini to whatever recipe I’m making.
Is it better to use finely grated zucchini or regular-sized grated zucchini?
It won’t make a significant difference. The cake will work great either way. Personally, I like to use the small grate so that my younger kids can’t see it as well. I have also used my food processor before to make it extra small.
What is a good substitution for buttermilk?
My go-to for a buttermilk substitute is to make sour milk. For this recipe, mix 1 cup of milk with 1 tsp of lemon juice. After combining the two, let it sit for 5 minutes before adding it to the recipe. You can also use white vinegar if you don’t have lemon juice. I keep lemon juice in my fridge and typically use it for making a buttermilk substitute or sour milk. It’s not worth cutting into a fresh lemon for such a small amount of juice. Keep in mind that milk that has gone sour on its own is not safe to use.
Can I use gluten-free flour in this recipe?
Yes. Just make sure you use one with a good blend that you trust for baking, and it should turn out great.
Do you recommend using milk chocolate chips?
The semi-sweet chocolate chips make the cake nice and rich, but you can use milk chocolate chips. I have a friend who always puts butterscotch chips in zucchini cake. I love a hint of butterscotch in certain things, and I think butterscotch chips would be a delicious addition to this cake.
What’s a good frosting recipe for this cake instead of topping it with the streusel?
If you are not a fan of streusel as a topping, try this Chocolate Buttercream Frosting. It’s the best!
Baker’s Tools for Chocolate Zucchini Cake:
If you love Chocolate Zucchini Cake, you'll love these...
- For the Cake
- 2 cups granulated sugar
- ⅔ cup canola oil
- 1 tsp vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ salt
- ½ tsp ground cinnamon
- 1 cup buttermilk
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
- For the Streusel
- ¼ cup brown sugar
- ½ cup chopped pecans
- Preheat the oven to 325 degrees.
- Spray a 9x13 baking dish with cooking spray and set aside.
- In a large mixing bowl, mix together with a fork the sugar, canola oil, vanilla extract, and eggs until well combined.
- In a separate mixing bowl, whisk together the flour, cocoa powder, salt, and ground cinnamon.
- Next, add one-third of the dry ingredients and one-third of the buttermilk to the sugar-egg mixture. Mix until just combined, add another one-third of each, and repeat one more time until you have used all the dry ingredients and buttermilk.
- Stir in the grated zucchini, and then stir in the chocolate chips.
- Next, pour the batter into the prepared 9x13 baking dish. Evenly sprinkle the top of the cake batter with brown sugar and then with the chopped pecans.
- Bake at 325 degrees for 45 minutes or until a toothpick placed in the center comes out clean.
- Cool completely before serving.
- Enjoy!
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