Description
A rich and moist chocolate cake infused with fresh zucchini, perfect for sneaking veggies into dessert.
Ingredients
Scale
- About 2 cups zucchini, grated
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- Salt, a pinch
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- Mix the granulated sugar, brown sugar, and eggs in another bowl until blended.
- Pour in the oil and vanilla extract, whisking until combined.
- Add the grated zucchini and stir until fully incorporated.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Fold in the chopped nuts if using.
- Bake for about 30–35 minutes, checking with a toothpick for doneness.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Notes
A dusting of powdered sugar or cream cheese frosting enhances the cake’s flavor. Experiment with additional flavors or toppings to make it your own.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: chocolate cake, zucchini cake, dessert, baking, garden recipes