Description
This recipe makes a moist and flavorful chocolate zucchini cake, perfect for a treat.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and baking powder.
- In a separate bowl, whisk together sugar, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure zucchini is finely shredded.
- Do not squeeze excess water from the zucchini.
- Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: chocolate, zucchini, cake, dessert, baked good