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:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and optional instant coffee.
3. In a large bowl, whisk together oil, yogurt, both sugars, eggs, and vanilla extract until smooth.
4. Gradually stir dry ingredients into wet ingredients until just combined. Gently fold in shredded zucchini and chocolate chips.
5. 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.
6. 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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