The Best Chocolate Zucchini Loaf Cake You Must Try Today!
A deliciously moist and rich chocolate zucchini loaf cake that is perfect for dessert or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 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 loaf pan.
- In a large bowl, combine the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This cake can be stored in an airtight container for up to 5 days.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg