Description
A deliciously moist chocolate cake that sneakily incorporates zucchini for added tenderness and nutrition.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 ½ cups Granulated sugar
- ½ cup Brown sugar
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 2 large Eggs
- 1 tsp Vanilla extract
- ¾ cup Vegetable oil
- 1 cup Chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan by greasing and flouring it.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- Mix dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Combine wet ingredients: whisk granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until smooth.
- Mix everything together by gradually adding dry ingredients to wet ingredients, stirring until just combined. Fold in zucchini and chocolate chips if using.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, dust with powdered sugar or top with vanilla ice cream. This cake can be kept in an airtight container for 3-4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate zucchini cake, dessert, baking, chocolate cake, vegetable cake