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Chocolate Zucchini Cake
Olivia

Chocolate Zucchini Cake

This Chocolate Zucchini Cake is a rich and moist dessert that cleverly incorporates grated zucchini, making it a delightful treat that even picky eaters will love. The cake is tender, fudgy, and perfect for any occasion, embodying the philosophy that food is love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 15 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup melted butter
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup semi-sweet chocolate chips (optional but recommended)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9x13 inch baking pan.
  2. Grate the zucchini using a box grater and set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, beat together the sugar, melted butter, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan before serving.

Notes

Ensure to measure flour correctly to avoid a heavy cake. Use small to medium zucchinis for better flavor. Let the cake rest for at least 30 minutes after baking for the best texture.