Description
A moist and rich cake that beautifully blends chocolate and zucchini, perfect for any occasion.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Vegetable Oil
- ½ cup Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your bundt pan by greasing it with cooking spray and dusting with flour.
- Grate the zucchini using a box grater or food processor.
- Mix the dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the wet ingredients: whisk sugar, eggs, oil, and vanilla until fluffy.
- Combine the wet and dry ingredients until just mixed. Fold in zucchini and chocolate chips.
- Pour the batter into the bundt pan and smooth out.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool for 15-20 minutes in the pan before inverting onto a wire rack.
- Serve dusted with powdered sugar or drizzled with chocolate ganache.
Notes
This cake can be served with vanilla ice cream or fresh berries for added indulgence. It can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, bundt cake, dessert, easy baking