Chocolate Zucchini Cake
Indulge in the ultimate fusion of decadence and hidden nutrition with this moist and rich Chocolate Zucchini Cake. Perfectly blending unsweetened cocoa powder and semisweet chocolate chips for deep chocolate flavor, this dessert gets its irresistible tenderness from the addition of freshly grated zucchini—making it a sneaky way to incorporate vegetables into a sweet indulgence. Ready in just over an hour, this easy-to-follow recipe comes together with pantry staples like all-purpose flour, sugar, and vanilla extract, while a touch of milk creates a silky batter. Topped with melted chocolate chips that bake to perfection, this cake is ideal for any occasion, from family get-togethers to a cozy night in. Serve it warm with whipped cream or a scoop of vanilla ice cream for an extra treat. Chocolate lovers and veggie skeptics alike will rave about this surprisingly delightful dessert!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cups Milk
- 1 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch (23x33 cm) baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
Gradually add the wet ingredients into the bowl with the dry ingredients, alternating with the milk. Stir until just combined.
Gently fold in the grated zucchini, making sure it is evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the top with the semisweet chocolate chips.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream, or enjoy it as is.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 33.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 307 mg | 7% | |
*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.
