Description
A delightful cake that combines rich chocolate goodness with the moistness of fresh zucchini, perfect for gatherings or a cozy weekend treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- Gather all of your ingredients.
- Grate the zucchini and squeeze out excess moisture.
- Mix the dry ingredients together in a bowl.
- Cream the sugars and oil until blended.
- Add the eggs and vanilla one by one.
- Combine the dry ingredients with the wet mixture and fold in the zucchini and chocolate chips.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the cake for 10-15 minutes in the pan before inverting onto a wire rack.
- Glaze (optional) with powdered sugar and milk if desired.
Notes
This cake is great served with whipped cream or ice cream. You can also add nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, zucchini cake, bundt cake, dessert recipes, baking