Description
A moist, rich chocolate zucchini cake topped with creamy chocolate frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-purpose flour
- 1 ½ cups Granulated sugar
- ¾ cup Cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 large Eggs
- ½ cup Vegetable oil
- 2 tsp Vanilla extract
- ½ 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 the flour, cocoa powder, baking soda, and salt in a large bowl.
- Combine eggs, sugar, vegetable oil, and vanilla extract in another bowl and whisk until smooth.
- Incorporate the grated zucchini into the wet mixture.
- Combine the dry ingredients into the wet mixture gradually, stirring until just combined.
- Add chocolate chips, if using.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the frosting by combining softened butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth.
- Frost the cooled cake with chocolate frosting.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate cake, zucchini cake, dessert, baking, chocolate frosting