Description
This decadent Double Chocolate Zucchini Cake blends indulgence with healthy eating, offering a rich and moist chocolate experience with a secret ingredient.
Ingredients
Scale
- 1 cup (130g) all-purpose flour
- 1/2 cup (40g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (about 250g) grated zucchini
- 1 cup (170g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan, or line it with parchment paper for easy removal.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Combine the vegetable oil, granulated sugar, eggs, and vanilla extract in a large bowl. Beat until light and fluffy, about 2 to 3 minutes.
- Fold in the grated zucchini until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan and sprinkle any reserved chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For additional flavor, consider adding nuts or spices. This recipe can be adapted for gluten-free or vegan diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cake, chocolate, zucchini, dessert, baking