Description
A delightful combination of chocolate and zucchini, resulting in a rich, moist cake that’s perfect for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prep the Baking Pan: Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Grate the Zucchini: Grate your zucchini and wring out excess moisture using a cheesecloth.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat together sugar, oil, eggs, and vanilla extract until well combined.
- Fold in the Zucchini: Add the grated zucchini to the wet mixture and stir until fully integrated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour and Bake: Pour the batter into your prepared pan and bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Frost (Optional): Frost with chocolate ganache or cream cheese frosting if desired.
Notes
For added flavor, consider experimenting with spices like cinnamon or using different types of chocolate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: chocolate cake, zucchini cake, dessert recipe, baking, moist cake