Chocolate Zucchini Cake
Chocolate zucchini cake is a delightful fusion of rich chocolate and hidden veggies, making it the perfect indulgence for any occasion. With its moist texture and subtle sweetness from zucchini, this cake surprises and delights every time. Whether you’re celebrating a special event or simply treating yourself on a weekday, this recipe is sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis (grated)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Grate the zucchinis, then squeeze out excess moisture with a clean kitchen towel.
- Whisk together flour, cocoa powder, baking soda, and salt in one bowl.
- In another bowl, mix sugar and vegetable oil until smooth; add eggs one at a time, then stir in grated zucchini and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cooling in the pan for about 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg