Zucchini Chocolate Cake
A deliciously moist chocolate cake made with grated zucchini, perfect for sneaking in veggies while satisfying your sweet tooth.
Equipment
- mixing bowls
- Grater
- whisk
- Cake pan
- oven
- wire rack
- measuring cups
- Measuring spoons
Ingredients
- 1 ½ cups Grated zucchini Squeeze out excess moisture before adding.
- 1 cup All-purpose flour Provides structure to the cake.
- 1 cup Granulated sugar Adds sweetness to balance the cocoa flavor.
- 1/3 cup Unsweetened cocoa powder Gives the cake its rich chocolate flavor.
- 1 teaspoon Baking soda Helps the cake rise.
- 1/2 teaspoon Baking powder Works with baking soda for leavening.
- 1/2 teaspoon Salt Enhances the overall flavor.
- 1/2 cup Vegetable oil Keeps the cake moist.
- 2 large Eggs Bind the ingredients together.
- 1 teaspoon Vanilla extract Adds flavor and aroma.
- 1/2 cup Semi-sweet chocolate chips Optional, for extra chocolate flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well mixed.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into 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
This cake is a great way to incorporate vegetables into dessert. Perfect for kids and adults alike!