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Chocolate Zucchini Cake

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This Chocolate Zucchini Cake is rich, moist, and ultra-decadent – made with fresh zucchini, cocoa powder, and topped with a silky chocolate frosting. It’s the perfect dessert for using up extra zucchini and satisfying your chocolate cravings.

Ingredients

  • 2 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup unsalted butter, melted
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • ½ cup milk
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking dish or spray with nonstick spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, mix together melted butter and sugar until well combined.
  4. Add eggs and vanilla extract and beat until smooth.
  5. Stir in grated zucchini.
  6. Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir just until combined.
  7. Fold in chocolate chips, if using.
  8. Pour the batter into the prepared baking dish and spread evenly.
  9. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool completely in the pan on a wire rack before frosting or serving.

Notes

  • This cake can be enjoyed with or without frosting.
  • You can use sour cream instead of milk for a richer texture.
  • Grate zucchini finely so it blends well into the batter.
  • The cake stays moist for several days – store covered at room temperature.

Nutrition

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