Description
A moist and delicious chocolate cake that cleverly incorporates zucchini for added texture and nutrition.
Ingredients
Scale
- 1½ cups grated zucchini
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Wash and grate the zucchini, squeezing out excess moisture with a kitchen towel.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine granulated sugar, vegetable oil, eggs, and vanilla in a separate bowl until smooth.
- Add the wet mixture to dry ingredients, stirring gently until just combined, then fold in zucchini and chocolate chips.
- Pour batter into prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with powdered sugar or whipped cream. Variations include adding coffee granules for a mocha flavor or nuts for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate cake, zucchini cake, dessert, moist cake, baking