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Chocolate Zucchini Cake

Irresistibly Moist Chocolate Zucchini Cake You’ll Love

This Chocolate Zucchini Cake is a rich, moist dessert that perfectly hides veggies while delighting your taste buds.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 2 cups grated zucchini Use fresh zucchini for the best results.
  • 2 cups all-purpose flour Ensure correct measuring to avoid a dense cake.
  • 1/2 cup unsweetened cocoa powder Sift if lumpy for a smooth batter.
  • 1 tsp baking soda Acts as a leavening agent.
  • 1/2 tsp baking powder Supports the leavening process.
  • 1/2 tsp salt Balances flavors.
For Moisture & Sweetness
  • 1/2 cup vegetable oil Can be swapped with melted butter.
  • 1/2 cup melted butter Opt for plant-based butter for a dairy-free cake.
  • 1 3/4 cups granulated sugar Provides sweetness.
For Binding & Flavor
  • 2 large eggs Using room temperature eggs helps.
  • 1 tsp vanilla extract Enhances the overall flavor.
  • 1/2 cup sour cream or Greek yogurt Can be replaced with dairy-free yogurt.
For Extra Indulgence
  • 1 cup semi-sweet chocolate chips (optional) Can replace with dark chocolate chips.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • box grater
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  2. Grate 2 cups of fresh zucchini and set aside, patting it dry if necessary.
  3. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, mix sugar, melted butter, and vegetable oil until smooth, then add eggs, vanilla extract, and sour cream.
  5. Gradually fold the dry mixture into the wet mixture, ensuring not to overmix, then fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for about 35 to 45 minutes, checking doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Feel free to experiment with different add-ins like nuts or spices for a personalized flavor adventure.