Description
This moist and decadent chocolate zucchini cake is a delightful way to use up extra zucchini in your garden. It’s rich in flavor, easy to make, and perfect for dessert.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
- In another bowl, mix the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Keywords: zucchini recipes dessert, chocolate zucchini cake, moist zucchini cake, easy zucchini dessert, vegetable dessert recipes