Decadent Zucchini Chocolate Cake
Indulge in the rich, velvety goodness of this Decadent Zucchini Chocolate Cake, a dessert that redefines indulgence while sneaking in a wholesome twist. This moist and fudgy chocolate cake is packed with freshly grated zucchini, keeping it irresistibly tender and adding a subtle depth of flavor that perfectly complements the bold cocoa. With semi-sweet chocolate chips folded into the batter, every bite delivers a burst of melty chocolate decadence. Topped with a light dusting of powdered sugar, this easy-to-make cake is perfect for any occasion, from weeknight treats to special celebrations. Ready in just over an hour, this crowd-pleasing recipe is a delightful way to enjoy the magic of vegetables in dessert form!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter (melted)
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.25 cup Whole milk
- 2 cups Zucchini (grated)
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour 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, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, combine the melted butter, vegetable oil, eggs, vanilla extract, and milk. Whisk until well blended.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
Gently fold the grated zucchini into the batter until evenly distributed. The batter will appear thick, but the zucchini will release moisture as it bakes.
Fold in the semi-sweet chocolate chips for extra decadence.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, sprinkle the top with powdered sugar if desired, slice, and serve. Enjoy your Decadent Zucchini Chocolate Cake!
Nutrition Facts
Calories |
4397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 642.4 g | 234% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 397.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 352 mg | 27% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2636 mg | 56% | |
*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.
