Chocolate Zucchini Cake

This chocolate zucchini cake is moist and fudgy with crunchy walnuts in every bite! You can frost it with chocolate frosting or cream cheese icing.

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil
  • 4 eggs
  • 3 cups grated zucchini
  • ¾ cup chopped walnuts

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Add oil and eggs; mix well until just combined. Fold in zucchini and walnuts until they are evenly distributed; pour cake batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool cake completely before frosting with your favorite frosting.
Squeeze zucchini in a clean kitchen towel to remove moisture if you prefer a lighter, drier cake.

Recipes by Sandy

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