Description
This rich, fudgy chocolate zucchini cake is the perfect summer dessert—moist, decadent, and secretly packed with vegetables no one can taste!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp espresso powder (optional)
- ¾ cup vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup sour cream or Greek yogurt
- 2 tsp vanilla extract
- 3 cups shredded zucchini (lightly blotted)
- 1 cup mini or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans or a 9×13-inch sheet pan with parchment.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In another bowl, mix oil, brown sugar, granulated sugar, eggs, sour cream or yogurt, and vanilla extract until well combined.
- Gradually add dry mix to the wet ingredients. Fold in shredded zucchini and chocolate chips.
- Pour batter into prepared pans. Bake for 28–32 minutes (round cakes) or 35–38 minutes (sheet cake), or until a toothpick comes out with moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks. Frost once completely cooled.
Notes
For variations, try cupcakes (bake 18–22 mins), loaf pans (check at 45 mins), or a triple chocolate version with ganache and chocolate chunks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg