Description
Indulge in a moist chocolate cake with a twist of zucchini that’s perfect for any occasion.
Ingredients
Scale
- 2 cups Zucchini, grated
- 1 ¾ cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- ½ cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Large Eggs
- ¾ cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Grate the zucchini using the coarse side of a grater, then squeeze out excess moisture.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Beat eggs and sugar in another bowl until light and fluffy, then mix in oil and vanilla.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in grated zucchini and chocolate chips.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack.
Notes
Serve warm or with chocolate frosting and vanilla ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: chocolate cake, zucchini cake, desserts, baking, sweet treats