Description
This Chocolate Zucchini Cake is a delightful treat, blending rich chocolate flavors with moist zucchini. Perfect for dessert lovers searching for easy, homemade recipes!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chocolate chips
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13-inch cake pan by greasing and lightly flouring it or lining it with parchment paper.
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
- Add the eggs and vanilla, mixing until well integrated. Gradually stir in the dry mixture until just combined.
- Fold in the shredded zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
Notes
Ensure the zucchini is well shredded and excess moisture is squeezed out for the best texture.
Use a toothpick to check for doneness; a few moist crumbs are fine.
Frost with your favorite chocolate frosting once cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg