Description
A delicious twist on tradition, this double chocolate zucchini cake is rich, moist, and perfect for satisfying your chocolate cravings while sneaking in some veggies.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- ½ cup Unsweetened applesauce
- 1 cup Chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lightly greasing it or lining it with parchment paper.
- Grate the zucchini using a box grater or food processor, and squeeze out the excess moisture.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix the granulated sugar, brown sugar, eggs, and vanilla extract in another bowl until smooth. Add in the applesauce and mix until combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the grated zucchini and chocolate chips, gently folding them into the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Frost with chocolate frosting or dust with powdered sugar before serving, if desired.
Notes
Feel free to experiment with different mix-ins, such as nuts or spices, to customize your cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, dessert, baking, easy cake