Description

Chocolate Zucchini Cake is a delightful dessert that combines rich chocolate flavor with moist, shredded zucchini. Ideal for any occasion, this cake balances sweetness and earthiness, making it a perfect treat for chocolate lovers. With simple prep and mouthwatering taste, this cake will impress anyone looking for a homemade dessert.

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
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chocolate chips
1 cup unsalted butter
3 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
pinch salt

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch cake pan and dust it with flour or line it with parchment paper.
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
In a large mixing bowl, blend the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
Add the eggs and vanilla to the mixture, stirring until well combined. Gradually incorporate the dry ingredients into the wet ingredients while mixing gently.
Fold in the shredded zucchini and chocolate chips until evenly distributed.
Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick tests clean or with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack before frosting.

Notes

Ensure that the zucchini is well-squeezed to remove excess moisture for a better texture.
This cake pairs wonderfully with cream cheese or chocolate frosting.
Store any leftovers in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg