Chocolate Zucchini Cake
This Chocolate Zucchini Cake is a rich, moist dessert that’s perfect for chocolate lovers who want a touch of wholesome goodness. The grated zucchini keeps the cake ultra-moist while seamlessly blending into the decadent chocolate flavor. It’s a great way to use up extra zucchini and sneak in some veggies while indulging in a delicious treat!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon optional
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 medium eggs
- 1/4 cup + 2 tbsp vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini about 2 medium zucchinis, packed
- 1/4 cup greek yogurt
- 1/2 cup semi-sweet chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and creamy. Add the oil and vanilla extract, mixing until smooth.
- Stir in the grated zucchini and greek yogurt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently fold in the chocolate chips, if desited
- Pour the batter into the prepared pan(s) and spread evenly. Bake for 35-40 minutes (for a 9x13 pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.