Description
A delightful and moist chocolate zucchini cake that’s secretly healthy and indulgent.
Ingredients
Scale
- 2 cups zucchini, grated
- ½ cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup plant-based oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Grate the zucchini and squeeze out excess moisture.
- Mix dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Combine wet ingredients: beat eggs, then mix in oil and sugar, followed by vanilla extract and zucchini.
- Bring the dry mixture into the wet ingredients, stirring just until combined.
- Fold in the chocolate chips.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool the cake for 10 minutes, then transfer to a wire rack.
- Frost with your favorite chocolate frosting or enjoy plain.
- Serve with a dollop of whipped cream or ice cream, if desired.
Notes
For added flavor, experiment with nuts, citrus zest, or different frostings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: zucchini cake, chocolate cake, healthy dessert, vegan options, baking