Moist Chocolate Zucchini Cake
A delightful and moist cake that combines the richness of chocolate with the unexpected twist of zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- Combine dry ingredients in a large mixing bowl: flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the granulated sugar, brown sugar, and vegetable oil in another bowl until combined.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
- Fold in the grated zucchini.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, dust with powdered sugar or serve with chocolate ganache. Pairs well with fresh berries or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: chocolate cake, zucchini cake, moist cake, dessert, baking