CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is ultra-moist, rich in chocolate flavor, and secretly packed with vegetables. The zucchini melts into the batter, adding moisture without any veggie taste — making it a perfect summer dessert that’s both indulgent and a little healthier.
Prep time: 20 minutes
Bake time: 40–45 minutes
Total time: About 1 hour 5 minutes
Servings: Makes 12 slices
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Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant coffee (optional, enhances chocolate flavor)
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium)
- 1 cup chocolate chips (plus more for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and optional instant coffee.
- In a large bowl, whisk together oil, yogurt, both sugars, eggs, and vanilla extract until smooth.
- Gradually stir dry ingredients into wet ingredients until just combined. Gently fold in shredded zucchini and chocolate chips.
- Pour batter into the prepared pan. Smooth the top and sprinkle with extra chocolate chips. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before slicing. Serve as is or with a dusting of powdered sugar or a scoop of vanilla ice cream.
Tips:
- No one will taste the zucchini — don’t squeeze it dry!
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Add chopped nuts or use whole wheat flour for a heartier version.
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