Chocolate Spice Zucchini Cake
Moist, rich, and irresistibly decadent, this Chocolate Spice Zucchini Cake is a dessert with a delightful twist. Infused with warm notes of cinnamon and nutmeg, this cake subtly balances the deep flavors of cocoa with a hint of aromatic spice, while grated zucchini keeps it unbelievably tender and moist. Semi-sweet chocolate chips add a touch of indulgence, creating little pockets of melted chocolate in every bite. Perfect for satisfying your sweet tooth while sneaking in some veggies, this easy-to-make cake is ideal for family gatherings, potlucks, or as an everyday treat. With a dusting of powdered sugar for an elegant finish, this dessert is as beautiful as it is delicious. Whether served as is or paired with a dollop of whipped cream, this chocolate-zucchini masterpiece is sure to become a household favorite. Keywords: chocolate zucchini cake, spice cake, moist chocolate cake, easy zucchini dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups zucchini, finely grated
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, beat together the granulated sugar and vegetable oil until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated zucchini and semi-sweet chocolate chips until evenly distributed in the batter.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the cake from the oven and let it cool completely in the baking dish on a wire rack.
Optional: Dust the top of the cooled cake with powdered sugar before slicing and serving.
Slice into squares or rectangles and enjoy your Chocolate Spice Zucchini Cake!
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 706.4 g | 257% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 421.3 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 345 mg | 27% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 3538 mg | 75% | |
*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.
