Moms Chocolate Zucchini Cake
Experience the ultimate fusion of indulgence and wholesome goodness with Mom’s Chocolate Zucchini Cake—a timeless family favorite that’s rich, moist, and secretly packed with two full cups of shredded zucchini. This easy-to-make dessert combines the deep, velvety flavor of cocoa with bursts of semi-sweet chocolate chips, creating a decadent treat you’ll crave again and again. Enhanced with the subtle crunch of optional chopped nuts and a perfectly tender crumb, this cake bakes up beautifully in just 50 minutes. Perfect for gatherings, potlucks, or a simple weekday treat, it’s a great way to sneak veggies into your dessert while satisfying your chocolate cravings! Serve it plain, dusted with powdered sugar, or topped with whipped cream for a show-stopping finish.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.75 cups Granulated sugar
- 0.5 cup Unsalted butter, melted
- 0.5 cup Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini (unpeeled, pressed of excess moisture)
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another large bowl, combine granulated sugar, melted butter, and vegetable oil. Mix until smooth.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the shredded zucchini, semi-sweet chocolate chips, and chopped nuts (if using). Do not overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice, serve, and enjoy your moist and chocolaty zucchini cake! Optionally, dust with powdered sugar or top with whipped cream before serving.
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 794.8 g | 289% | |
| Dietary Fiber | 71.4 g | 255% | |
| Total Sugars | 457.3 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 414 mg | 32% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 3936 mg | 84% | |
*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.
