Description
Moist, fudgy, and impossibly rich, this Chocolate Zucchini Cake is what happens when decadent dessert meets backyard brilliance. Hidden zucchini makes it ultra-tender while vanishing into the batter like a flavor ninja. It’s the cake that shocks your guests after they’ve licked their plates clean. Whether you’ve got a counter full of summer squash or just a craving for cozy chocolate joy, this recipe delivers every time.
Ingredients
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2 cups all-purpose flour
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2 cups white sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp salt
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1½ cups vegetable oil
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4 large eggs
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3 cups shredded zucchini (unpeeled, undrained)
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¾ cup chopped walnuts (optional)
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or dust with cocoa powder).
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Mix Dry: In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt.
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Mix Wet: In a separate bowl, whisk oil and eggs until smooth.
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Combine: Stir wet into dry just until blended. Fold in zucchini and walnuts.
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Bake: Pour batter into pan, smooth top, and bake for 45–50 mins. A toothpick should come out with moist crumbs.
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Cool: Let cool completely before slicing. Optional: dust with powdered sugar or frost as desired.
Notes
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No need to squeeze the zucchini! Its natural moisture makes this cake extra soft.
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Swap walnuts for chocolate chips or go nut-free entirely.
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Cake keeps beautifully—better on day two!
- Prep Time: 15 mins
- Cook Time: 50 mins
Nutrition
- Calories: 330cal Per Serving
- Fat: 20g
- Carbohydrates: 35g
- Protein: 4g