Description
A moist and fudgy chocolate cake enriched with garden-fresh zucchini, perfect for any occasion.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Incorporate zucchini: Fold in the grated zucchini.
- Combine dry ingredients: In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Blend wet and dry: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Pour into pan: Transfer the batter into the prepared cake pan.
- Bake: Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before serving: Let the cake cool for a few minutes before transferring it to a wire rack.
Notes
Ensure zucchini is grated just before use to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg