Easy Cherry Chocolate Cake Recipe
Okay, so I have to confess something. When I first heard about adding zucchini to chocolate cake or bread, I was skeptical, to say the least. Zucchini? In *chocolate*? It sounded… well, a little weird. But my mom, bless her heart, insisted. She’d been making this chocolate zucchini bread for as long as I can remember, and it was always the first thing to disappear at any family gathering. The smell alone would fill our whole house, a rich, warm hug that just screamed comfort. It’s not quite a cake, not quite a loaf, but it’s *perfect*. If you’ve ever found yourself craving something sweet at 10 pm but didn’t want to bake a whole cake, this is your lifesaver. And honestly, the “what’s in this?” surprise when people realize it’s packed with veggies is always a fun little moment.
What is chocolate Zucchini bread?
Think of it as the ultimate indulgence meets sneaky goodness. It’s essentially a moist, tender chocolate bread or loaf cake, but with a secret weapon: grated zucchini. The zucchini, once baked, practically melts away, leaving behind incredible moisture and a fudgier texture than you’d ever get from a plain chocolate loaf. It’s not about tasting the zucchini; it’s about the *magic* it works on the texture and overall moistness of the chocolate goodness. The name itself, “chocolate zucchini bread,” might sound a bit… rustic, but trust me, the result is pure dessert heaven. It’s that perfect bridge between a humble quick bread and a decadent chocolate treat.
Why you’ll love this recipe?
Honestly, where do I even begin? This chocolate zucchini bread is a total game-changer for so many reasons. First off, the flavor is just out of this world. It’s deeply chocolatey, with a rich, almost fudgy undertone that’s incredibly satisfying. It’s not overly sweet, which I love, making it perfect for pretty much any time of day. And the texture? Oh, the texture! Thanks to the secret ingredient (you know what it is!), it’s unbelievably moist and tender. It’s the kind of bread that stays fresh for days, getting even better as the flavors meld. Beyond the taste, though, it’s just so darn *easy*. You can whip up the batter in one bowl, and it comes together in minutes. Plus, it’s incredibly budget-friendly. Zucchini is usually so affordable, and the other ingredients are pantry staples. What I love most, though, is its versatility. Serve it warm with a scoop of vanilla ice cream for dessert, or slice it cold for a fantastic breakfast treat. It’s similar to a chocolate banana bread in its comforting, crowd-pleasing appeal, but the zucchini gives it a unique, lighter-than-air moistness that you just can’t beat. This recipe is a constant in my kitchen rotation because it never, ever disappoints.
How do I make Zucchini bread?
Quick Overview
This recipe is all about simplicity and deliciousness. You’ll start by whisking together your dry ingredients, then your wet ingredients, combine them gently, fold in the star zucchini, and bake until a toothpick comes out clean. The real magic is in how the zucchini transforms the batter, ensuring a moist, tender crumb every single time. It’s truly a one-bowl wonder (mostly!) and a recipe you can rely on, even on your busiest days. Don’t be intimidated by the “zucchini” part – it’s our little secret to incredible flavor and texture.
Ingredients
For the Main Batter:
3 cups all-purpose flour (I find all-purpose works best for structure, but you could experiment with half whole wheat for a nuttier flavor).
1 ½ cups granulated sugar (You can reduce this slightly if you prefer less sweetness, maybe to 1 ¼ cups, but this is my perfect balance).
¾ cup unsweetened cocoa powder (Good quality cocoa makes a HUGE difference here. Dutch-processed is my favorite for its deep color and mellow flavor).
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt (This balances the sweetness and enhances the chocolate flavor).
3 large eggs (Room temperature is always best for baking, it helps ingredients combine more evenly).
¾ cup vegetable oil (Or any neutral-flavored oil like canola or even melted coconut oil. I’ve even tested this with almond milk and it actually made it even creamier, but oil gives it that classic moistness).
1 ½ teaspoons vanilla extract (Don’t skimp on good vanilla!)
¾ cup buttermilk (This is key for moisture and tenderness. If you don’t have buttermilk, you can make a quick substitute by adding 2 ¼ teaspoons of white vinegar or lemon juice to ¾ cup of regular milk and letting it sit for 5 minutes).
2 cups finely grated zucchini (This is roughly 2 medium zucchini. Make sure to squeeze out as much excess moisture as you possibly can! This is SO important.
For the Filling (Optional, but HIGHLY recommended!):
½ cup chocolate chips (Semi-sweet is my go-to, but milk chocolate or dark chocolate work too! Or a mix!)
½ cup chopped nuts (Walnuts or pecans are fantastic here, but totally optional if you’re not a nut person).
For the Glaze (Optional, but so worth it!):
1 cup powdered sugar (Sifted, if you want a super smooth glaze).
2-3 tablespoons milk (or coffee! Coffee adds a lovely depth).
½ teaspoon vanilla extract
Pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). Now, grab a 9×5 inch loaf pan. You’ll want to grease it really well and then flour it, or even better, line it with parchment paper. I like to leave a little overhang on the parchment paper so you can easily lift the bread out once it’s baked. This step prevents any sticking, which is crucial for a beautiful loaf.
Step 2: Mix Dry Ingredients
In a large bowl – and I mean a nice big one because we’re going to dump everything in here – whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is nicely combined and there are no big lumps of cocoa. This ensures all your leavening agents are evenly distributed, which is super important for an even rise.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk. Whisk until it’s all smooth and well combined. The buttermilk is going to help make this bread incredibly tender, so don’t skip it if you can help it!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix until *just* combined. Seriously, don’t overmix! A few little streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tough bread, and we want tender, moist goodness here. It’s okay if the batter looks a bit thick at this stage.
Step 5: Prepare Filling
If you’re adding chocolate chips and nuts (which I highly, highly recommend!), gently fold them into the batter now. Just a few folds is all you need. We don’t want to overwork the batter further. The chocolate chips will melt slightly and create little pockets of gooey chocolatey goodness throughout the bread.
Step 6: Layer & Swirl
Now for the star! Gently fold in the grated, well-squeezed zucchini. Then, pour the batter into your prepared loaf pan. Smooth the top a little with your spatula. If you want that pretty marbled effect that some people get, you can sprinkle a little extra cocoa powder and sugar on top and then swirl it gently with a knife, but I usually just go for the rustic look and let the chocolate chips peek through.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, of course. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter!). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Once it’s baked, let the bread cool in the pan on a wire rack for about 15-20 minutes. Then, carefully remove it from the pan (this is where that parchment paper overhang comes in handy!) and let it cool completely on the wire rack. If you’re adding the glaze, now’s the time! Whisk together the powdered sugar, milk (or coffee!), vanilla, and salt in a small bowl until smooth. Drizzle it all over the cooled bread. The glaze will set up a bit as it dries, but it’s delicious either way.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze), slice your beautiful chocolate zucchini bread with a serrated knife for clean cuts. Serve it warm or at room temperature. It’s seriously delicious any way you have it!
What to Serve It With
This chocolate zucchini bread is so versatile, it’s practically a chameleon in the dessert and snack world! For a truly decadent breakfast, I love serving a warm slice with a dollop of Greek yogurt and a sprinkle of fresh berries. The tanginess of the yogurt cuts through the richness beautifully. If you’re going for brunch vibes, a thicker slice alongside some crispy bacon and a fresh fruit salad is absolutely divine. For dessert, it’s a no-brainer. A warm piece with a scoop of high-quality vanilla bean ice cream is pure bliss. Sometimes, I’ll even warm it up and drizzle a little extra chocolate sauce on top. And for those cozy snack attacks, honestly, just a plain slice with a big mug of coffee or a glass of cold milk is all you need. My kids ask for this all the time for their after-school snack, and it’s always a hit. It pairs wonderfully with a hot cocoa on a chilly afternoon, too!
Top Tips for Perfecting Your Chocolate Zucchini Bread
After making this chocolate zucchini bread more times than I can count, I’ve picked up a few tricks that I think really elevate it. So, let’s dive into some of my best tips!
Zucchini Prep: This is arguably the MOST crucial step for avoiding a soggy loaf. You absolutely MUST grate your zucchini and then squeeze out as much moisture as humanly possible. I usually do this by placing the grated zucchini in a fine-mesh sieve set over a bowl and pressing down firmly with a spoon. If you’re feeling ambitious (or just really want to ensure dryness!), you can even wrap it in a clean kitchen towel or cheesecloth and wring it out. Skipping this step is the quickest way to a dense, gummy bread. Fresh zucchini is best, but if yours has been sitting around, it might have more water content, so really put some muscle into squeezing!
Mixing Advice: Remember what I said about not overmixing? It’s worth repeating. As soon as you see the last streaks of flour disappear, STOP mixing. Seriously, step away from the bowl. Overmixing gluten is the enemy of tender baked goods. We want that delicate crumb, not something tough. A few lumps are far better than overworking the batter.
Swirl Customization: While I often skip this for simplicity, if you want that beautiful swirl effect, here’s my usual approach: After pouring the batter into the pan, sprinkle about 2 tablespoons of extra cocoa powder and 1 tablespoon of sugar over the top. Then, take a butter knife and gently swirl it through the batter, creating figure-eights or zig-zag patterns. Don’t over-swirl, or you’ll just end up mixing it all in. The goal is to create distinct ribbons of chocolatey goodness.
Ingredient Swaps: I’ve experimented a lot! For a dairy-free version, you can swap the buttermilk for a non-dairy milk mixed with vinegar (like almond or soy milk) and use a neutral oil. For a slightly healthier twist, you could try swapping about half a cup of the all-purpose flour for whole wheat flour, but be aware it might make the bread a bit denser. I’ve also tried using applesauce instead of oil, but it resulted in a much cakier texture, not the fudgy moistness I adore in this recipe, so I stick to oil for this particular bread.
Baking Tips: Always bake in the center of the oven for even heat distribution. If you notice the top is browning beautifully but the inside isn’t cooked, you can loosely tent the pan with aluminum foil. This helps trap steam and heat, allowing the center to cook through without burning the top. I always recommend using the toothpick test – it’s your best indicator of doneness. And remember, ovens vary, so your baking time might be a little shorter or longer than mine.
Glaze Variations: If you’re not a fan of the powdered sugar glaze, no worries! You can simply dust the cooled bread with a little powdered sugar for a delicate finish. Another favorite of mine is a simple chocolate ganache – just warm some heavy cream and pour it over chopped chocolate, let it sit for a minute, then whisk until smooth. Drizzle that over the cooled bread for an extra-luxurious treat. For a coffee lover, using strong brewed coffee instead of milk in the glaze adds a subtle, delicious kick.
Storing and Reheating Tips
One of the best things about this chocolate zucchini bread is how well it keeps. It stays wonderfully moist and delicious for days, which is why it’s perfect for making ahead. Here’s how I typically store it:
Room Temperature: Once completely cooled (this is super important, especially if you have glaze on it!), I like to wrap the loaf tightly in plastic wrap, and then place it in an airtight container. It will stay fresh and moist at room temperature for about 3-4 days. If it’s very hot where you live, you might want to err on the side of caution and refrigerate it.
Refrigerator Storage: If you live in a warmer climate or just want it to last a bit longer, store the cooled, wrapped loaf in an airtight container in the refrigerator. It should stay good for about a week. When you’re ready to eat it, I highly recommend letting it come back to room temperature for about 20-30 minutes, or gently warming a slice in the microwave or toaster oven. This brings back that lovely soft texture.
Freezer Instructions: This bread freezes like a dream! Make sure it’s completely cooled. You can freeze the whole loaf or individual slices. Wrap the loaf or slices securely in plastic wrap, then in a layer of aluminum foil. This double wrapping prevents freezer burn. You can keep it in the freezer for up to 3 months. To thaw, unwrap the loaf and let it sit at room temperature for a few hours, or thaw individual slices in the refrigerator overnight. You can also gently reheat slices from frozen in a toaster oven or microwave.
Glaze Timing Advice: For room temperature or refrigerator storage, it’s best to add the glaze *after* the bread has completely cooled. If you freeze the bread with glaze, the glaze might become slightly sticky or uneven upon thawing. For freezing, I often prefer to bake and cool the bread plain, and then add the glaze after thawing and bringing it back to room temp, or just dust it with powdered sugar before serving. If you must glaze before freezing, ensure it’s fully set and then wrap very carefully to avoid smudging.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved chocolate zucchini bread! It’s one of those recipes that truly embodies comfort food for me. The way it transforms simple ingredients into something so deeply satisfying is just remarkable. It’s proof that healthy additions can actually *enhance* deliciousness, not detract from it. If you’re looking for a reliable, crowd-pleasing treat that’s surprisingly easy to make and always a hit, I honestly can’t recommend this enough. It’s the perfect bake for a weekend treat, a special breakfast, or when you just need a little something sweet. Give it a try, and I promise you’ll be hooked! I’d absolutely love to hear how yours turns out in the comments below, and if you’ve got any fun variations or tips of your own, please share them!
Cherry Chocolate Cake
Ingredients
Method
- Preheat oven to 350°F. Lightly grease a 9x13 baking pan and line with parchment paper; set aside.
- In a large mixing bowl combine the cake mix, 1 can cherry pie filling, eggs, oil, and vanilla; mix until thoroughly combined.
- Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to completely cool before frosting.
- Combine chocolate chips, evaporated milk, butter, and vanilla in a microwaveable bowl. Microwave for 30 seconds. Remove from microwave and whisk until mixture is smooth.
- Add powdered sugar and continue whisking until smooth.
- Spread the frosting over the entire cake. Top the cake with the other can of cherry pie filling, and serve!
