Description
A moist and delicious cake that combines the richness of chocolate with the subtle taste of zucchini. Perfect for using up extra zucchini from your garden.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup milk
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix oil, sugar, eggs, and vanilla until well combined.
- Stir in the grated zucchini.
- Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool before slicing and serving.
Notes
- Do not overmix the batter to keep the cake tender.
- You can substitute whole wheat flour for half of the all-purpose flour.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate zucchini cake, moist cake, easy dessert, zucchini recipe