Description
A moist and rich chocolate cake made with shredded zucchini, providing a delightful twist to a classic dessert.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the zucchini by washing and shredding it using a box grater or food processor.
- Combine dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- Cream the sugar and wet ingredients in a separate bowl, mixing granulated sugar and vegetable oil, then whisk in eggs and vanilla.
- Mix in the zucchini until combined.
- Combine the dry and wet mixtures, stirring gently until just combined.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For variations, try adding chocolate chips or nuts to the batter for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, dessert, baking