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

Affiliate Disclosure: This post contains affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I use and love — you can spot these linked in the ingredient list below (highlighted in a different color for your convenience).

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.

🖨️ Print this recipe/ Download PDF



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