Decadent Chocolate Lover’s Zucchini Cake
A rich and moist chocolate cake with zucchini, combining indulgence with hidden nourishment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Zucchini, grated and drained
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 3 Eggs (or flax eggs for vegan)
- ½ cup Vegetable Oil (or melted coconut oil)
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Grate the zucchini and press it in a clean towel to remove excess moisture. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before serving.
Notes
Add nuts for texture or swap chocolate chips for white chocolate for a different flavor profile. Tastes great served with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cake, zucchini cake, dessert, baking, healthy dessert