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