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Double Chocolate Zucchini Cake

Double Chocolate Zucchini Cake: A Deliciously Sneaky Treat

Enjoy a guilt-free dessert with this Double Chocolate Zucchini Cake, blending rich chocolate flavors with hidden vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups all-purpose flour Provides structure; essential for cake texture.
  • 3/4 cup cocoa powder Adds rich chocolate flavor; use unsweetened.
  • 1 teaspoon baking soda Acts as a leavening agent; ensure freshness.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon salt Enhances flavor; balances sweetness.
  • 1 teaspoon cinnamon Optional for warmth and flavor depth.
  • 1 tablespoon orange peel Optional for a citrus note.
  • 1/2 cup butter Softened for moisture and richness.
  • 1/2 cup canola oil Keeps the cake moist.
  • 1 cup sugar Sweetens and affects texture.
  • 2 eggs Binds ingredients and adds richness.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 cup whole milk Adds moisture; can use non-dairy.
  • 2 medium grated zucchini Provides moisture and hidden vegetable element.
  • 1 cup semi-sweet chocolate chips Adds chocolatey bursts.

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • Baking pan
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  3. In another bowl, beat the softened butter, canola oil, and sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs, vanilla extract, and whole milk to the butter-sugar mixture; mix until smooth.
  5. Gradually mix the dry ingredients into the wet ingredients until fully integrated.
  6. Carefully fold in the grated zucchini and semi-sweet chocolate chips.
  7. Pour the batter into the greased baking pan and spread evenly; bake for approximately 45 minutes.
  8. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Squeeze excess water from the grated zucchini to avoid a wet cake. Using room temperature ingredients aids in emulsification and a smoother batter.

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