Go Back

Ultimate Chocolate Zucchini Cake

A deliciously rich and moist chocolate cake that cleverly incorporates zucchini for added nutrition, making it a delightful yet guilt-free dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups grated zucchini Make sure to remove excess moisture
  • 1 3/4 cups all-purpose flour Can substitute with whole wheat flour for added nutrition
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. Grate the zucchini and gently squeeze out excess moisture using a paper towel or cheesecloth.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  4. In another bowl, whisk the sugar and vegetable oil together until light and fluffy, then add the eggs one at a time and mix in the vanilla extract until well incorporated.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared baking pan, smooth the top, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week. For longer storage, freeze wrapped slices. Avoid overmixing the batter and always check for doneness a couple of minutes before the recommended baking time.