Imagine a dessert so rich, moist, and incredibly chocolatey that no one would ever guess it's packed with hidden vegetables! This Deluxe Chocolate Zucchini Cake is the ultimate culinary magic trick that transforms humble zucchini into a show-stopping dessert that will have your family and friends asking for seconds. Whether you're looking to sneak more veggies into your diet or simply craving an indulgent treat that's surprisingly nutritious, this cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups of grated zucchini
- 1 cup of granulated sugar
- 1 cup of vegetable oil
- 3 large eggs
- 1/2 cup of cocoa powder
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- Prepare the zucchini by washing thoroughly and grating using a box grater or food processor. Pat the grated zucchini with paper towels to remove excess moisture, which helps maintain the cake's texture.
- In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda to ensure no lumps remain and ingredients are evenly distributed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix to keep the cake tender.
- Carefully fold in the prepared grated zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or frost with chocolate ganache before serving.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess water from the zucchini. After grating, use paper towels to pat the zucchini dry, preventing a soggy cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. This helps it set and prevents breaking.
- Serving Suggestions: For an extra touch of decadence, try topping with cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: g
Cholesterol: 45mg
