Chocolate Zucchini Snack Cake
Indulge in the irresistible fusion of rich chocolate flavor and wholesome goodness with this Chocolate Zucchini Snack Cake. Perfectly moist and packed with tender shreds of zucchini, this easy-to-make treat strikes the ideal balance between decadence and feel-good baking. Featuring simple pantry staples like cocoa powder, chocolate chips, and a hint of cinnamon, this cake is a one-bowl wonder that comes together in just 15 minutes of prep time. Whether you're serving it as an afternoon snack or a casual dessert, its soft texture and chocolaty sweetness are sure to win over both kids and adults. Bonus: it's a great way to sneak some veggies into your day without compromising on indulgence. Keywords: chocolate zucchini cake, moist snack cake, easy dessert recipe, hidden veggies, chocolate chip cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 2 Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk or buttermilk
- 2 cups Shredded zucchini (packed and lightly squeezed to remove excess moisture)
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon (if using). Make sure the dry ingredients are fully combined and free of lumps.
In a medium bowl, beat the eggs. Add the vegetable oil, vanilla extract, and milk. Mix until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded zucchini. The batter will be thick, but the zucchini will release moisture as it bakes, resulting in a moist cake.
Gently stir in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, smoothing it out to create an even layer.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing.
Cut into squares or rectangles and serve as a snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 696.2 g | 253% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 411.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 526 mg | 40% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3810 mg | 81% | |
*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.
