Elizabeth’s Chocolate Zucchini Cake

Elizabeth's Chocolate Zucchini Cake recipe pinit

Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods, making this chocolate zucchini cake both delicious and nutritious!

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2560
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Grate the zucchini and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated zucchini and chocolate chips.
  7. Pour the batter into the prepared baking pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the cake cool in the pan for 10 minutes.
  10. Transfer the cake to a wire rack and let it cool completely.
  11. Optional: Dust with powdered sugar before serving.
  12. Slice and enjoy!
Nutrition Facts

Servings 8


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 42g15%
Sugars 26g
Protein 4g8%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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