Description
A rich, moist Chocolate Zucchini Cake that surprisingly hides its secret ingredient, zucchini, making it a delightful dessert for all ages.
Ingredients
Scale
- 2 cups grated zucchini
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl.
- Beat the eggs and sugar in another bowl until pale and fluffy. Add in the oil and vanilla, mixing well.
- Fold the dry ingredients into the wet mixture in three parts, alternating with the grated zucchini.
- Fold in the chocolate chips, ensuring even distribution.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
For a nutty addition, consider adding ½ cup of chopped walnuts or pecans. This cake can be frosted with cream cheese frosting for added decadence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate zucchini cake, dessert, baking, zucchini recipes, chocolate cake