Description
A rich and moist cake that cleverly incorporates zucchini for added moisture and nutrition.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 8 oz cream cheese, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan or two 9-inch round cake pans.
- Prep the Zucchini: Grate your zucchini and squeeze out excess moisture using a kitchen towel.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, combine the sugar, vegetable oil, eggs, and vanilla, mixing until creamy.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding until just combined.
- Chocolate Chips, Please!: Fold in the chocolate chips.
- Bake it Up: Pour the batter into the prepared pan and bake for 25–30 minutes for round cakes or 30–35 minutes for a rectangular one.
- Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
- Frosting Bliss: Beat together the cream cheese, powdered sugar, and additional vanilla until smooth, then frost the cooled cake.
- Slice and Serve: Slice the cake and enjoy!
Notes
Serve with fresh berries or ice cream for an indulgent treat. You can add spices or nuts for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Chocolate Zucchini Cake, Dessert, Moist Cake, Baking, Healthy Dessert