Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups freshly grated zucchini (about 1 medium zucchini)
- ½ cup whole milk or dairy-free alternative
- Optional: chocolate chips or crushed nuts for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Grease your preferred cake pan or line it with parchment paper. Grate the zucchini and drain excess moisture.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Add the milk gradually and mix well.
- Fold the dry ingredients into the wet mixture gently. Incorporate the grated zucchini and optional chocolate chips or nuts.
- Pour the batter into the prepared cake pan and smooth the surface. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Serve plain or with whipped cream, cocoa powder, or fruit toppings.
Notes
- For an extra fudgy texture, substitute part of the oil with mashed banana or applesauce.
- Ensure zucchini is well-drained to prevent sogginess.
- Add chocolate chips or nuts for extra flavor and texture.
- This cake pairs well with milk, coffee, or a dusting of powdered sugar for a delightful presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg