Imagine sinking your teeth into a rich, moist chocolate cake that's so decadent, you'd never guess it's hiding a secret ingredient - zucchini! This isn't just another dessert; it's a culinary magic trick that transforms humble vegetables into an irresistible treat that will have everyone begging for seconds. Whether you're looking to sneak more nutrients into your family's diet or simply want to impress your friends with an unexpectedly delicious cake, this Chocolate Zucchini Cake is about to become your new favorite recipe.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups grated zucchini
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the grated zucchini and sugar. Stir well to combine and let it sit for about 10 minutes. This will allow the zucchini to release some moisture and help dissolve the sugar.
- After the zucchini has rested, add the vegetable oil and eggs to the mixture. Whisk everything together until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- Finally, stir in the vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it plain or dust it with powdered sugar or cocoa powder for a finishing touch. Enjoy your delicious chocolate zucchini cake!
Tips
- Moisture is Key: Don't squeeze out the zucchini's liquid - it's crucial for creating a super moist cake!
- Grate Zucchini Finely: Use the smallest holes on your grater to ensure the zucchini blends seamlessly into the batter.
- Room Temperature Ingredients: Allow eggs and other ingredients to come to room temperature for better mixing.
- Don't Overmix: Stir just until ingredients are combined to keep the cake tender.
- Check for Doneness: Use the toothpick test - a few moist crumbs are perfect, but no wet batter.
- Cool Completely: Let the cake cool entirely before cutting to prevent crumbling.
- Optional Enhancements: Try adding chocolate chips, nuts, or a cream cheese frosting for extra indulgence.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 26g
Saturated Fat: 4g
Cholesterol: 65mg
