Description
Chocolate Zucchini Cake is a moist, decadent treat that combines the richness of chocolate with the subtle sweetness of zucchini. The zucchini adds moisture to the cake without altering the flavor, making it incredibly tender and soft. This cake is perfect for anyone looking for a healthier twist on a classic chocolate dessert, and it’s a great way to sneak in some veggies!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for extra flavor)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini, grated (about 1 medium zucchini)
- 1/2 cup milk (any kind)
- 1/2 cup mini chocolate chips (optional, for extra chocolatey goodness)
- 1/2 cup chopped walnuts or pecans (optional, for crunch)
- For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
- In a large bowl, beat the eggs, sugar, and oil together until smooth and well-combined. Stir in the vanilla extract.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Add the zucchini to the wet mixture and stir until well incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined, being careful not to overmix. If using, fold in the mini chocolate chips and nuts.
- Pour the batter into the prepared pan and smooth it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting (if using).
- For the frosting, beat the softened butter with the cocoa powder until smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt, and beat until light and fluffy.
- Once the cake has cooled completely, spread the frosting evenly on top of the cake using a spatula. If desired, top with extra mini chocolate chips or chopped nuts for decoration.
Notes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.to make it dairy-free, use dairy-free milk and replace the butter in the frosting with vegan butter.Add a pinch of ground nutmeg or allspice for a spiced twist.Leftover cake can be stored in an airtight container at room temperature for up to 3-4 days. If frosted, refrigerate for up to 5 days.This cake also freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
