Description
This chocolate zucchini cake is moist, rich, and secretly packed with veggies. It’s a simple, one-bowl dessert perfect for sneaking some greens into your sweets—no one will ever guess!
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour (or whole wheat)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar (brown or white)
- 2 large eggs
- 1/2 cup vegetable oil (or applesauce/Greek yogurt)
- 2 tsp vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
- Preheat: Set oven to 350°F (175°C). Grease a 9×13-inch pan.
- Grate Zucchini: Wash and grate 2 medium zucchinis. Squeeze out extra moisture with a towel.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs, sugar, oil, and vanilla.
- Combine: Stir dry into wet. Fold in zucchini and optional mix-ins.
- Bake: Pour into the pan and bake for 40–45 minutes. Cool before serving.
Notes
Squeeze zucchini well to avoid soggy cake. Add chocolate chips for double the fun. This cake stays moist for days!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg