Chocolate Zucchini Snack Cake
A moist and fudgy chocolate cake made with shredded zucchini for added moisture and nutrition. Perfect as a snack, casual dessert, or even a sweet breakfast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12–15 servings
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups shredded zucchini (well-drained)
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat together sugar, oil, eggs, and vanilla until smooth.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in shredded zucchini and optional chocolate chips or nuts.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before slicing and serving.
Notes
- Be sure to squeeze out extra moisture from zucchini for best texture.
- Add espresso powder or dark chocolate chips for more intense flavor.
- This cake works great unfrosted or with a simple chocolate glaze.
- Wrap and freeze individual squares for quick snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://thefamilycooking.com/chocolate-zucchini-snack-cake/
