Description
Indulge in a slice of this moist Chocolate Zucchini Cake, where rich chocolate flavor meets the subtle sweetness of zucchini. This delightful dessert is perfect for any occasion, whether it’s a family gathering or a cozy evening at home. The hidden zucchini not only adds moisture but also sneaks in some nutrition, making it a guilt-free treat. Serve it plain, dusted with powdered sugar, or dressed up with whipped coconut cream for an extra special touch. With easy preparation and versatile serving options, you’ll find yourself making this cake again and again!
Ingredients
- 2 cups flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips (optional)
- 1 1/2 cups sugar (or xylitol for sugar-free)
- 1 cup shredded zucchini
- 1/2 cup oil (or almond butter)
- 1 1/2 tbsp pure vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan or two 8-inch round pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- If using almond butter, warm it gently to make it easy to stir. Add shredded zucchini, oil (or almond butter), vanilla extract, and water to the dry ingredients.
- Stir until just combined; avoid overmixing to maintain a light texture.
- Pour the batter into the prepared pan(s) and bake for about 30 minutes or until a toothpick comes out mostly clean.
- Allow the cake to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 294
- Sugar: 24g
- Sodium: 299mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Freshly shredded zucchini is key; ensure it's well-drained to prevent excess moisture. For added decadence, consider folding in extra chocolate chips or nuts. This cake can be frozen for later enjoyment—just wrap slices tightly and store in an airtight container.