Mom’s Chocolate Zucchini Cake
A moist and decadent chocolate cake cleverly made with fresh shredded zucchini, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini (about 1 medium-sized zucchini)
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix!
- Fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
Pat the grated zucchini dry to avoid excess moisture. Consider adding a simple chocolate glaze or cream cheese frosting for a decadent finish.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://daytasty.com/moms-chocolate-zucchini-cake-recipe/