The Ultimate Chocolate Zucchini Cake
A moist and rich chocolate cake that cleverly uses zucchini for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Cooking Spray
- ½ Cup Milk
- 1 Teaspoon White Vinegar
- ½ Cup Butter (Softened)
- 1½ Cups Sugar
- ½ Cup Vegetable Oil
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 2½ Cups All-Purpose Flour
- ¼ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 2 Cups Finely Grated Zucchini (With Liquid)
- 1 Cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with cooking spray.
- Mix the milk and vinegar in a small bowl; let sit for 5 minutes.
- Cream together the softened butter and sugar until light and fluffy.
- Add the oil, eggs, and vanilla extract to the butter-sugar mixture, mixing until combined.
- Combine the flour, cocoa powder, baking soda, and baking powder in a separate bowl.
- Mix the dry ingredients into the wet mixture, alternating with the milk-vinegar mix.
- Fold in the grated zucchini and chocolate chips without squeezing out the zucchini liquid.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can serve the cake plain or add toppings like powdered sugar or ice cream. This cake is particularly delightful with a cup of coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Chocolate Zucchini Cake, Desserts, Baking, Healthy Desserts, Comfort Food