Description
This moist and decadent chocolate zucchini cake is the perfect way to use up those garden zucchinis. It’s rich, chocolatey, and no one will ever guess there’s zucchini in it!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chocolate chips (if using) until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- You can frost it with chocolate frosting or serve it plain with a dusting of powdered sugar.
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 25
Keywords: zucchini recipes dessert, chocolate zucchini cake, easy zucchini dessert, garden zucchini cake