Description
A rich, moist, and utterly chocolatey zucchini cake that masks any veggie flavor, perfect for kids and adults alike.
Ingredients
Scale
- 2 cups grated zucchini
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prep the baking pan by greasing and flouring it or lining it with parchment paper.
- Grate the zucchini using a box grater or food processor, then squeeze out excess moisture.
- Mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Whisk the wet ingredients: eggs, sugar, vegetable oil, and vanilla extract in a separate bowl.
- Combine the wet mixture to the dry mixture, stirring until just combined.
- Fold in the grated zucchini and chocolate chips gently.
- Pour the batter into the prepared baking pan.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, dust the cake with powdered sugar or serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: zucchini cake, chocolate cake, dessert, baking, easy recipes