Description
A moist and decadent chocolate zucchini cake that combines the richness of cocoa and chocolate chips with the subtle freshness of grated zucchini. Perfect for a guilt-free dessert, this cake is tender, flavorful, and ideal for any chocolate lover seeking a unique twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (moisture squeezed out)
- 1/2 cup sour cream or Greek yogurt
Add-ins
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar until thoroughly combined. Then add the eggs and vanilla extract and continue mixing until the batter is smooth and creamy.
- Add Zucchini and Sour Cream: Stir the grated zucchini and sour cream (or Greek yogurt) into the wet ingredients, mixing until evenly incorporated. The zucchini adds moisture and texture to the cake.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Then fold in 1/2 cup of mini chocolate chips gently.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top, if desired, for extra chocolatey bursts.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, drizzle with chocolate glaze or dust with powdered sugar for a decorative finish.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the cake from becoming soggy.
- For a tangier flavor, use Greek yogurt instead of sour cream.
- Do not overmix the batter once dry ingredients are added; this helps keep the cake tender.
- Additional chocolate chips on top add texture and visual appeal.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: You can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
