Print

Chocolate Zucchini Cake

Print Recipe

A moist and rich chocolate cake made with zucchini, adding both texture and moisture without altering the chocolate flavor. Perfect for dessert or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1/2 cup buttermilk or plain yogurt
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Fold in the grated zucchini.
  6. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
  7. Stir in chocolate chips, if using.
  8. Pour the batter into the prepared baking pan and smooth the top.
  9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool completely before serving. Optionally, dust with powdered sugar or frost as desired.

Notes

  • You won’t taste the zucchini — it simply adds moisture.
  • Great with a chocolate ganache or cream cheese frosting.
  • Can be made ahead and frozen for up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, vegetable dessert, zucchini recipe, chocolate dessert

Find it online: https://zesticook.com/chocolate-zucchini-cake/