Description

Chocolate Zucchini Cake is a deliciously moist dessert that cleverly incorporates fresh zucchini into a rich chocolate treat. Perfect for any occasion, this easy-to-make cake is sure to impress family and friends, leaving them guessing about the secret ingredient. With its tender crumb and decadent flavor, you won’t even notice you’re enjoying a serving of veggies in this delightful dessert!

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 tsp baking soda
½ tsp salt
2 large eggs (room temperature)
¾ cup vegetable oil (or melted coconut oil)
1 cup grated zucchini (squeezed dry)
2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together the eggs, sugar, oil, grated zucchini, and vanilla until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined.
Pour the batter evenly into the prepared pans and bake for about 30-35 minutes or until a toothpick comes out clean.
Allow cakes to cool in pans for ten minutes before transferring to wire racks to cool completely.

Nutrition

Serving Size: 1 serving
Calories: 293
Sugar: 23g
Sodium: 203mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg

Keywords: For added richness, consider folding in chocolate chips or nuts. Substitute granulated sugar with honey or maple syrup for natural sweetness. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.