Description
A delightful Chocolate Zucchini Cake that combines rich chocolate flavor with hidden zucchini for a moist and tender dessert.
Ingredients
Scale
- 2 cups grated Zucchini
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1½ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 2 large Eggs
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- ½ cup Chocolate Chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your pans by greasing and flouring two 9-inch round cake pans or a 9×13 rectangular pan.
- Grate the zucchini and pat it with a paper towel to remove some excess moisture.
- Mix dry ingredients in a large mixing bowl: flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Blend sugars and eggs in another bowl until light and fluffy.
- Add the vegetable oil and vanilla extract to the sugar-egg mixture and mix until glossy.
- Combine the dry ingredients with the wet ingredients gently until just incorporated.
- Fold in the grated zucchini and chocolate chips if using.
- Pour the batter into the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes then transfer to wire racks to cool completely.
Notes
For an added layer of moistness, brush the cake layers with simple syrup while still warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate cake, zucchini cake, dessert, baking, moist cake