Description
Indulge in a moist and decadent Chocolate Zucchini Cake that combines rich chocolate flavors with the unexpected freshness of zucchini.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Vegetable Oil
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips, optional
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan (or two 9-inch round pans) with cooking spray or butter.
- Grate the zucchini using a box grater to yield about 2 cups.
- Mix the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Mix together the granulated sugar, brown sugar, and oil until smooth in another bowl.
- Add the eggs and vanilla extract and mix until well-combined.
- Combine the wet ingredients into the dry ingredients, folding until just combined.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan, smoothing it out.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
- Frost if desired or serve dusted with powdered sugar.
- Serve and enjoy!
Notes
For a gluten-free version, try almond flour or a gluten-free blend. Can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: chocolate cake, zucchini cake, dessert, baking, moist cake