Zucchini Chocolate Cake
Indulge in the rich and decadent flavors of this Zucchini Chocolate Cake, where a surprising secret ingredient—grated zucchini—adds incredible moisture and a hidden dose of nutrition. Perfectly balanced with the deep, velvety sweetness of unsweetened cocoa powder and semi-sweet chocolate chips, this dessert is both wholesome and indulgent. Featuring a clever mix of pantry staples, including unsweetened applesauce for added lightness, this crowd-pleasing cake is easy to prepare and ready in just over an hour. Whether served plain or dressed up with a dusting of powdered sugar or a chocolate frosting, this versatile recipe is a fantastic way to transform vegetables into a chocolate lover’s dream. Ideal for family gatherings, potlucks, or any special occasion, this easy Zucchini Chocolate Cake delivers on flavor and texture while being a creative twist on classic chocolate desserts!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups zucchini (grated and packed)
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch 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 until well combined. Set aside.
In another large bowl, beat the sugar, vegetable oil, and applesauce together until smooth. Add in the vanilla extract and eggs, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated zucchini and chocolate chips gently until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few moist crumbs attached.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before cutting into servings.
Optional: Top the cake with a dusting of powdered sugar or a layer of chocolate frosting for extra indulgence.
Nutrition Facts
Calories |
4440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 739.5 g | 269% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 418.5 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 4518 mg | 96% | |
*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.
