Chocolate Zucchini Fudge Cake
Zucchini adds moisture and helps keep the cake soft and tender.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Chocolate Zucchini Fudge Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
-
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
-
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
In another bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Fold in the grated zucchini, chocolate chips, and chopped walnuts.
-
Pour the batter into the prepared baking pan and spread it evenly.
-
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let it cool in the pan for 10 minutes.
-
Transfer the cake to a wire rack and let it cool completely.
-
Dust with powdered sugar before serving.
-
Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
