Description
This rich and moist chocolate zucchini cake is a perfect dessert that disguises healthy zucchini in a delicious way.
Ingredients
Scale
- 1 1/2 cups grated zucchini, excess moisture squeezed out
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring 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 in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Make sure to squeeze out excess moisture from the zucchini for a better texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sodium: 150
- Saturated Fat: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini recipes dessert, chocolate zucchini cake, healthy dessert