Description
Indulge in the Ultimate Chocolate Zucchini Cake, a moist and decadent dessert that cleverly incorporates healthy shredded zucchini for added moisture and subtle nutrition. This easy-to-make American classic combines rich cocoa, sweet chocolate chips, and a tender crumb, perfect for chocolate lovers looking for a hidden veggie treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (moisture squeezed out)
- 1/2 cup sour cream or plain Greek yogurt
Add-ins
- 3/4 cup semi-sweet chocolate chips (plus more for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and cinnamon until well combined to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth and fully blended. Then add the eggs and vanilla extract, mixing thoroughly to combine all wet ingredients.
- Add Zucchini and Sour Cream: Stir in the shredded zucchini (with excess moisture squeezed out) and sour cream or plain Greek yogurt, which adds moisture and tenderness to the cake batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing and ensure a tender crumb.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to add bursts of melty chocolate throughout the cake.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired for a decorative finish and extra chocolate flavor. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Before Serving: Allow the cake to cool completely in the pan to set properly before slicing and serving.
Notes
- This cake stays incredibly moist thanks to the zucchini—its presence is a delightful secret that even picky eaters will never detect.
- You can substitute sour cream with plain Greek yogurt for a slight tang and added protein.
- Store the cake covered at room temperature for up to 3 days to maintain freshness, or refrigerate it for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
