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Moist Chocolate Zucchini Cake

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A moist and rich chocolate cake made with shredded zucchini that adds moisture and a subtle veggie twist, perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded zucchini (about 2 medium zucchinis), squeezed to remove excess moisture but still slightly damp
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then line it with parchment paper.
  2. Shred the zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess water, leaving it slightly damp.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk until combined and set aside.
  4. In another bowl, whisk the sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and optional walnuts or chocolate chips gently until evenly distributed.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, starting to check at 38 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Slice and serve warm or at room temperature. Optionally, top with whipped cream, powdered sugar, or frosting.

Notes

Squeeze out excess moisture from zucchini to avoid a soggy cake. Fold zucchini gently into batter to keep it evenly distributed. Start checking cake doneness at 38 minutes. Use room temperature eggs for better batter consistency. Oil keeps the cake moister longer than butter. For gluten-free, use 1:1 gluten-free baking flour. For vegan, replace eggs with flax eggs and use coconut oil. Optional add-ins include walnuts or chocolate chips.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, easy chocolate cake, healthy chocolate cake, vegetable cake, quick dessert

Find it online: https://fuzzyforker.com/moist-chocolate-zucchini-cake-recipe-easy-homemade-secret-for-best-results/