Description
Indulgent chocolate zucchini cake brings garden-fresh moisture to a rich dessert that chocolate lovers will adore. Packed with wholesome zucchini and deep cocoa flavor, this cake offers you a delightful way to enjoy a classic treat with a healthy twist.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups grated zucchini
- 2 large eggs
- 1/2 cup vegetable oil
Sweeteners:
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
Leavening and Spices:
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional Add-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13 inch baking pan to prevent sticking.
- Sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, ensuring no lumps remain.
- In a separate bowl, whisk eggs until slightly frothy, then incorporate vegetable oil, granulated sugar, and vanilla extract until the mixture becomes smooth and well-combined.
- Gently fold the grated zucchini into the wet ingredients, distributing the moisture evenly throughout the mixture.
- Gradually blend the dry ingredients into the wet mixture, stirring carefully to create a uniform chocolate batter without overmixing.
- If using, sprinkle chocolate chips and chopped walnuts into the batter, folding them in gently to distribute evenly.
- Pour the batter into the prepared baking pan, spreading it smoothly and ensuring an even surface.
- Bake in the preheated oven for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from the oven and allow the cake to cool completely in the pan before slicing and serving.
Notes
- Add extra moisture by squeezing out excess water from grated zucchini to prevent a soggy cake texture.
- Replace walnuts with sunflower seeds or pumpkin seeds for a nut-free version suitable for those with allergies.
- Use gluten-free flour blend as a direct substitute to make the cake celiac-friendly without compromising taste.
- Transform the cake into muffins by reducing baking time to 20-25 minutes and using a standard muffin tin for portable treats.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg