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Chocolate Zucchini Cake

A close-up of a dark chocolate zucchini cake loaf with one slice cut, showing its moist texture and a dusting of cocoa powder.
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A fudgy, moist chocolate zucchini cake that hides veggies for a delicious and healthy dessert.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
  2. In a bowl, mix flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk oil, sugar, eggs, and vanilla until smooth.
  4. Stir dry ingredients into wet ingredients until combined.
  5. Fold in grated zucchini and chocolate chips.
  6. Pour batter into prepared pan and bake for 30-35 minutes.
  7. Let cool before slicing.

Notes

  • For gluten-free version, substitute all-purpose flour with gluten-free flour.
  • Store leftovers in an airtight container for up to 3 days.
  • Find more recipes on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/chocolate-zucchini-cake-recipe-moist-fudgy/