Description
This chocolate zucchini cake is moist, delicious, and a great way to use up extra zucchini!
Ingredients
Scale
- 1/2 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 2 cups all-purpose flour (spoon and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini (2–3 small zucchini)
- 1 1/4 cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment paper or spray with cooking spray.
- Shred the zucchini using a cheese grater or food processor with the grater option into a bowl and set aside. (Do not drain)
- In a large bowl add the oil, sugar, and vanilla and mix with a wooden spoon until combined.
- In a small bowl add the flour, cocoa powder, baking soda, and salt mix until combined.
- Add the dry ingredients to the wet and use the wooden spoon to mix. The batter will be dry.
- Fold in the shredded zucchini and let rest for 10 minutes so the zucchini can release its liquid, then finish mixing the batter.
- Fold 1 cup of the chocolate chips into the batter. Spread batter into the prepared baking pan. Sprinkle the remaining chocolate chips on top.
- Bake for 25-35 minutes you know when they are done by inserting a toothpick into the center and it comes out clean.
Notes
- Make sure to not drain the shredded zucchini for moistness.
- Store leftover cake in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg