Zucchini Chocolate Cake with Baked Topping
Indulge in the rich and moist decadence of this Zucchini Chocolate Cake with Baked Topping, a perfect fusion of hidden vegetables and chocolatey goodness. Finely shredded zucchini adds incredible moisture to the cake while blending seamlessly into the batter, making it a fantastic way to sneak in some nutrients. A luscious crumbly topping made of brown sugar, butter, and a hint of salt bakes to golden perfection, creating an irresistible contrast of textures. Easy to prepare in just under 20 minutes with pantry staples, this 9x13-inch sheet cake is ideal for dessert lovers who crave a unique twist. Serve it as an after-dinner treat, a party centerpiece, or a crowd-pleasing dessert that proves zucchini belongs in cakes. Enjoy this chocolate-zucchini delight warm or at room temperature for a slice of comfort you won’t forget!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Granulated sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Zucchini, finely shredded
- 0.5 cups Semi-sweet chocolate chips
- 0.5 cups All-purpose flour (for topping)
- 0.5 cups Brown sugar
- 0.25 cups Unsalted butter, melted
- 0.25 teaspoons Salt (for topping)
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, sift together the 2 cups of all-purpose flour, cocoa powder, baking soda, baking powder, and 0.5 teaspoons of salt. Set aside.
In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well-combined.
Gradually mix in the dry ingredients in thirds, alternating with the milk, starting and ending with the dry ingredients. Stir until just combined.
Fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared 9x13-inch pan and spread it evenly.
To make the topping, combine 0.5 cups of flour, brown sugar, melted butter, and 0.25 teaspoons salt in a small bowl. Mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the cake batter.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 667.4 g | 243% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 386.3 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 483 mg | 37% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2984 mg | 63% | |
*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.
