Summer Squash Chocolate Cake
Indulge in the irresistible charm of Summer Squash Chocolate Cake, a decadent dessert that showcases the surprising versatility of summer squash. This moist and fluffy cake combines rich cocoa and semi-sweet chocolate chips with two cups of grated squash, creating a treat that’s as nutritious as it is delicious. Perfectly balanced with the tang of buttermilk and the warmth of vanilla extract, this unique recipe delivers a melt-in-your-mouth texture while subtly incorporating hidden vegetables for a wholesome twist. Ready in under an hour, it’s an ideal dessert for family gatherings, potlucks, or everyday indulgence. Serve it plain, dusted with powdered sugar, or topped with velvety cream cheese frosting—either way, it’s sure to steal the spotlight! Keywords: Summer squash chocolate cake, moist chocolate cake, hidden vegetables dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.75 cups granulated sugar
- 2 eggs
- 0.5 cups vegetable oil
- 0.75 cups buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated summer squash (zucchini or yellow squash, squeezed of excess moisture)
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
In a separate bowl, combine the sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix.
Fold in the grated summer squash until evenly distributed throughout the batter. The batter will be thick, but the squash will release some moisture as it bakes.
Fold in the chocolate chips for a touch of extra indulgence.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once done, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Slice into squares and serve as is, or top with powdered sugar or cream cheese frosting for an extra treat.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 36.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 223 mg | 5% | |
*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.
