Description
This Chocolate Zucchini Cake is a delightful blend of flavors, featuring moist zucchini and rich chocolate chips, making it an easy and delicious dessert for all occasions.
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 slightly cooled
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini lightly squeezed to remove excess moisture, but not dry
- 1 cup chocolate chips
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream or as needed
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch cake pan by greasing and dusting it with flour or using parchment paper.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt, then set aside.
- In a large bowl, whisk together the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
- Add the eggs and vanilla extract to the wet mixture and mix until combined. Gradually add the dry ingredients, stirring gently until mixed.
- Fold in the shredded zucchini and then add the chocolate chips to the batter.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack before frosting.
Notes
Ensure the zucchini is well-squeezed to avoid excess moisture in the cake.
You can adjust the amount of chocolate chips to your preference for extra richness.
This cake pairs wonderfully with a creamy chocolate frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg