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Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake Recipe
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★★★★★

5.2 from 12 reviews

Indulge in this decadent yet surprisingly healthy Chocolate Zucchini Cake that combines the richness of cocoa with the freshness of shredded zucchini. A moist and flavorful dessert that will satisfy your chocolate cravings.

Ingredients

Scale

Dry Ingredients:

  • 2 cups (240 g) all-purpose flour, spelt, or gluten-free blend
  • 3/4 cup (60 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (300 g) granulated sugar, coconut sugar, or erythritol

Wet Ingredients:

  • 1 cup (240 g) water
  • 1/2 cup (96 g) melted coconut oil, vegetable oil, or softened almond butter
  • 2 teaspoons pure vanilla extract
  • 1 cup (160 g) shredded fresh zucchini, blotted
  • 1/2 cup (90 g) mini chocolate chips (optional)

Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
  2. Mix dry ingredients: Combine flour, cocoa powder, baking soda, salt, sugar, and optional chocolate chips in a bowl.
  3. Add wet ingredients: Incorporate water, oil or almond butter, vanilla extract, and shredded zucchini; mix until just combined.
  4. Bake: Spread batter in the pan and bake for 30 minutes until a toothpick comes out clean.
  5. Cool and frost: Allow the cake to cool completely before frosting. For optimal flavor, refrigerate overnight before serving.

Notes

  • Blot excess moisture from zucchini to prevent a gummy texture.
  • Use fresh baking soda for the best rise.
  • Swap up to half the oil with Greek yogurt or mashed banana for a lighter cake.
  • Store in the fridge for up to 5 days or freeze slices for up to 3 months.

Nutrition

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

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