Moist Chocolate Zucchini Cake

Indulge in the rich decadence of a Moist Chocolate Zucchini Cake, the perfect fusion of chocolatey indulgence and wholesome goodness. This easy-to-make dessert features two cups of shredded zucchini, adding moisture and a subtle hint of earthiness while keeping the cake irresistibly tender. With a velvety blend of unsweetened cocoa powder and semi-sweet chocolate chips, every bite bursts with deep chocolate flavor. The recipe is beginner-friendly, requiring just 20 minutes of prep time before it bakes to perfection. Ideal for gatherings or midnight cravings, this crowd-pleasing treat can be elevated with a dusting of powdered sugar, a drizzle of ganache, or a dollop of whipped cream. Whether you’re looking to sneak veggies into a dessert or simply craving a rich chocolate cake, this zucchini-infused delight is sure to become a go-to favorite.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.75 cups Granulated sugar
• 0.75 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 2 pieces Large eggs
• 2 cups Shredded zucchini (packed and lightly drained)
• 1 cup Semi-sweet chocolate chips
• 2 tablespoons Milk (optional, for thinning batter if needed)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Mix until smooth and well blended.

Step 4

Add the eggs to the sugar mixture, one at a time, beating well after each addition until fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients in small increments, mixing until just combined. Do not overmix.

Step 6

Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter. If the batter seems overly thick, stir in 1 to 2 tablespoons of milk at this stage to loosen it slightly.

Step 7

Pour the batter into the prepared baking pan and spread it out evenly with a spatula.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.

Step 9

Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan before slicing and serving.

Step 10

Optionally, serve with powdered sugar dusting, a drizzle of chocolate ganache, or a dollop of whipped cream for extra indulgence.

Nutrition Facts

Serving size	1754.4 grams (1754.4g)

Amount per serving	% Daily Value*
Calories	5036

Total Fat 241.40g	309%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 100.80g
Cholesterol 374mg	125%
Sodium 3498mg	152%
Total Carbohydrate 778.50g	283%
Dietary Fiber 86.90g	310%
Total Sugars 459.00g
Protein 90.90g	182%

Vitamin D 96IU	480%
Calcium 427mg	33%
Iron 47mg	263%
Potassium 4474mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 6.4%

Carbs: 55.1%