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Moist Chocolate Zucchini Cake

A deliciously irresistible chocolate cake that cleverly incorporates zucchini for added moisture and nutritional value.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 0.5 cups vegetable oil
  • 0.75 cups granulated sugar
  • 0.5 cups light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Mix-Ins
  • 2 cups shredded zucchini Grate the zucchini finely.
  • 0.5 cups semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
  3. In a separate large bowl, mix the melted butter and vegetable oil together, then add the granulated sugar and brown sugar, stirring until creamy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract until smooth.
  5. Gradually mix the dry ingredients into the wet mixture until just combined to avoid overmixing.
  6. Fold in the shredded zucchini and chocolate chips until evenly distributed.
Baking
  1. Pour the batter into the prepared baking pan, smoothing the top.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For a decorative touch, serve with powdered sugar, chocolate ganache, or whipped cream. Leftovers should be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week.