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Chocolate Zucchini Cake

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Chocolate Zucchini Cake is a rich, ultra-moist chocolate cake that uses shredded zucchini to create a tender crumb without any vegetable flavor. It’s an easy, crowd-pleasing dessert perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini (unpeeled, not drained)
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup semi-sweet chocolate chips or chunks (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until well combined and slightly fluffy.
  4. Stir in the shredded zucchini and sour cream or Greek yogurt until evenly mixed.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Fold in chocolate chips or chunks if using.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan before slicing. Optionally frost or dust with powdered sugar.

Notes

  • Do not peel or drain the zucchini — the moisture is essential for the cake’s texture.
  • This cake is great plain, but even better with frosting or chocolate ganache.
  • To make it lighter, replace half the oil with unsweetened applesauce.
  • Can be made into cupcakes; bake for 18–22 minutes.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-zucchini-cake/