Moist Chocolate Zucchini Cake You Can’t Resist!
A deliciously moist chocolate cake made with zucchini, perfect for satisfying your sweet tooth while sneaking in some veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup grated zucchini
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If using, fold in the chocolate chips.
- 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 before serving.
Notes
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://recipesdays.com/moist-chocolate-zucchini-cake-recipe/