Description
A moist and delicious chocolate cake made with fresh zucchini for added moisture and nutrition.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- In another bowl, mix together the vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the grated zucchini before adding it to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: chocolate zucchini cake, zucchini cake, chocolate cake recipe, moist chocolate cake