Description
Enjoy this incredibly moist and decadent double chocolate zucchini cake. It’s a delicious way to sneak in some extra veggies!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting or serving.
Notes
- Squeeze excess moisture from zucchini to prevent a soggy cake.
- Add a chocolate frosting for extra richness.
- Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg