Description
A moist, fudgy chocolate cake with a hidden vegetable twist. Shredded zucchini adds natural sweetness and moisture, blending seamlessly with cocoa powder and chocolate chips for a rich, guilt-free dessert perfect for family meals or gatherings.
Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (e.g., canola or coconut)
2 large eggs
1 cup milk (use plant-based for vegan)
2 cups grated zucchini (excess moisture drained)
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking pan with parchment paper
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and sugars
Add oil, eggs, and milk; mix until fully combined
Fold in drained zucchini and chocolate chips
Pour batter into prepared pan and smooth the top
Bake for 25-30 minutes until a toothpick inserted comes out clean
Cool completely before slicing into 12 servings
Notes
Ensure zucchini is thoroughly drained to remove excess moisture
Can substitute zucchini with pumpkin for a different twist
Store in an airtight container at room temperature for up to 3 days
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg