Description
This moist and delicious chocolate zucchini cake is a perfect way to use up your summer zucchini! It’s rich, chocolatey, and surprisingly easy to make.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting, if desired.
Notes
- This cake is best served after being refrigerated for a few hours or overnight to enhance its flavors.
- Can be topped with whipped cream or chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg