Description
Indulge in this moist and decadent Chocolate Zucchini Cake that cleverly hides a serving of veggies in every bite. Perfect for chocolate lovers and a sneaky way to incorporate zucchini into your dessert!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini (about 2 medium)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk in three additions.
- Add Zucchini and Chocolate: Gently fold in zucchini and chocolate chips until just combined.
- Bake: Spread batter in the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
- For extra richness, top with chocolate ganache or your favorite frosting.
- Enhance with chopped nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
