Description
This Chocolate Zucchini Cake is delightfully moist and rich, packed with chocolatey flavor and hidden veggies. Perfect for a quick dessert or a cozy treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup melted butter, slightly cooled
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, lightly squeezed to remove excess moisture
- 1 cup chocolate chips
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream, or as needed
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or line it with parchment paper.
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt; set it aside.
- In a large bowl, whisk together brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
- Add the eggs and vanilla, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the shredded zucchini and chocolate chips until evenly distributed in the batter.
- Spread the batter evenly in the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Notes
Ensure the zucchini is well-squeezed to avoid excess moisture in the cake.
You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
This cake can be served plain or with your favorite frosting for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg