Chocolate Zucchini Cake
Chocolate Zucchini Cake is a deliciously moist dessert that perfectly combines rich chocolate flavors with the subtle sweetness of zucchini. This easy-to-make cake delights your taste buds while cleverly sneaking in veggies, making it a hit at any gathering. With its deep brown color and tempting frosting, this cake is sure to impress everyone, even those who think they can spot vegetables from a mile away!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and sugar until blended.
- Create a well in the center of the dry ingredients; add vegetable oil, eggs, grated zucchini, and vanilla extract. Stir until just combined; avoid overmixing.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. Frost as desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 305
- Sugar: 21g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg