Description
A delightful blend of rich chocolate flavor and the subtle, moist texture of zucchini, this cake is perfect for any occasion.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 ½ cups Granulated sugar
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 large Eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Chocolate chips
Instructions
- Prepare your zucchini by washing and grating it using a box grater. Squeeze out excess moisture with a kitchen towel.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Combine the sugar and eggs in a separate bowl and whisk until light and frothy. Add the vegetable oil and vanilla extract, whisking for an extra minute.
- Mix the wet ingredients into the dry ingredients until just combined. Fold in zucchini and chocolate chips gently.
- Transfer the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For an even richer flavor, serve with chocolate ganache or whipped cream. This cake can be made one day in advance and stored at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, dessert, baking, chocolate dessert