Carrot and Zucchini Chocolate Cake
Indulge in the perfect balance of rich chocolate decadence and wholesome goodness with this Carrot and Zucchini Chocolate Cake. This irresistible dessert sneaks in a full cup each of freshly grated carrots and zucchini, adding natural moisture and a subtle sweetness to every bite. Enhanced with indulgent chocolate chips and a tender crumb thanks to creamy buttermilk, this cake is both satisfying and surprisingly light. Perfect for a crowd, the recipe comes together effortlessly with simple pantry ingredients and bakes to perfection in under an hour. Serve it as is for a humble treat, or dress it up with frosting for a celebration-worthy dessert. Whether you're a chocolate lover or looking for creative ways to incorporate veggies into your baking, this cake is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.75 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 0.5 cups buttermilk
- 0.75 cups chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Fold in the grated carrots and zucchini into the wet ingredients until evenly distributed.
Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the chocolate chips to the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, slice the cake into squares or rectangles and serve. Optionally, dust with powdered sugar or top with your favorite frosting.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 34.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
