Description
This chocolate zucchini cake is a delightful fusion of health and indulgence, offering a moist and rich dessert that cleverly incorporates vegetables into a sweet treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the grated zucchini, sugar, and oil. Mix well before adding the eggs and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Choose fresh zucchini for the best moisture and flavor.
- Prep Time: 15
- Cook Time: 30
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: chocolate, zucchini, dessert, cake, healthy