Description
This moist and rich chocolate zucchini cake is a delicious way to enjoy a classic dessert with a healthy twist. The zucchini adds moisture and subtle earthiness, while the cocoa powder brings deep chocolate flavor. Perfect for any occasion, this cake satisfies your sweet cravings while sneaking in some veggies. It’s easy to make, versatile, and sure to impress your family and friends with every bite.
Ingredients
- 2 medium zucchinis, grated and squeezed
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Grate zucchini and squeeze out excess moisture.
- Whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
- Beat eggs and sugar until fluffy. Add oil and vanilla.
- Gently fold dry ingredients into wet mixture.
- Fold in grated zucchini.
- Pour batter into pan and bake 40-50 minutes.
- Cool completely before slicing.
Notes
- Don’t overmix batter to keep it tender.
- Remove excess zucchini moisture to prevent sogginess.
- Add nuts or chocolate chips for extra texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American