Chocolate Zucchini Cake
This chocolate zucchini cake is rich, moist, and packed with fudgy chocolate flavor. A perfect dessert for zucchini season or any occasion!
Ingredients
- Essential Ingredients:
- 2 cups zucchini shredded (squeezed to remove excess water)
- 1/2 cup unsweetened cocoa powder natural
- 1/2 cup unsalted butter melted
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Ingredients:
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch metal pan and set aside.
- Mix the Batter:
- In a large bowl, whisk together melted butter, oil, brown sugar, sour cream, eggs, and vanilla extract until smooth.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Fold in the Zucchini:
- Gently fold in the shredded zucchini and chocolate chips until just combined. Do not overmix.
- Bake and Cool:
- Pour the batter into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting or serving.
Notes
- Substitutions: Use Greek yogurt instead of sour cream if desired.
- Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.