Description
A moist chocolate cake recipe that incorporates shredded zucchini for added moisture.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups shredded zucchini, squeezed dry
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- In a separate bowl, mix the sugar, oil, eggs, and vanilla extract until combined.
- Stir the wet ingredients into the dry ingredients until just mixed.
- Add the buttermilk and mix until smooth.
- Fold in the shredded zucchini.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely before frosting, if desired.
Notes
- Squeeze as much liquid as possible from the shredded zucchini before adding it to the batter.
- You can use sour cream instead of buttermilk for a richer flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 60
Keywords: chocolate, zucchini, cake, dessert, moist cake, easy baking