Description
Amazingly Rich and Decadent Chocolate Zucchini Cake is a moist, fluffy cake with a rich chocolate flavor that cleverly incorporates zucchini. It’s perfect for any occasion and surprisingly easy to make.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini and squeeze out any excess moisture with a clean kitchen towel.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, mix vegetable oil, vanilla extract, and eggs until smooth. Stir in the grated zucchini.
- Pour the wet ingredients into the dry mixture and gently fold until just combined. Do not overmix.
- Transfer the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before serving.
Notes
- Squeeze out as much moisture from the zucchini as possible for a moist cake.
- Use high-quality cocoa powder for a richer flavor.
- Let the cake cool completely before frosting.
- Can be stored in an airtight container at room temperature for up to three days or refrigerated for longer freshness.
- Can be frozen in individual slices for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg