Description
A moist and rich chocolate cake that cleverly incorporates zucchini for added nutrition without compromising on flavor.
Ingredients
Scale
- 2 cups finely grated zucchini
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing and flouring it.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- Mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: sugar, oil, buttermilk, eggs, and vanilla until smooth.
- Combine the dry and wet ingredients until just blended.
- Add in the grated zucchini and chocolate chips, folding gently.
- Transfer the batter to the prepared baking dish.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Dust with powdered sugar or top with chocolate frosting. Consider adding nuts or citrus zest for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, dessert recipe, moist cake, healthy desserts