Dark Chocolate Zucchini Cake

Dark Chocolate Zucchini Cake

Shredded zucchini keeps this dark chocolate cake moist and tender without any trace of vegetable flavor.

Total 1 hr 15 min Makes 16 slices Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Cocoa powder and melted dark chocolate give this snack cake a deep, rich flavor while grated zucchini adds moisture and a soft, fine crumb. It bakes in a single 9x13 pan, making it an easy option for potlucks, lunchboxes, or an everyday dessert. A light dusting of powdered sugar or a simple chocolate glaze is all it needs on top.

Ingredients

  • 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 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups zucchini, grated and lightly packed
  • 4 ounces dark chocolate, melted
  • 1 cup dark chocolate chips
  • 2 tablespoons powdered sugar, for dusting

Method

  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan.

  2. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.

  3. In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until well combined and lightened in color, about 2 minutes.

  4. Beat in the eggs one at a time, then mix in the vanilla extract and melted dark chocolate until smooth.

  5. Fold the grated zucchini into the wet mixture.

  6. Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain.

  7. Fold in the dark chocolate chips, then pour the batter into the prepared pan and spread evenly.

  8. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 35 to 40 minutes.

  9. Cool the cake completely in the pan on a wire rack before slicing.

  10. Dust the top with powdered sugar before serving.

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    Dark Chocolate Zucchini Cake

    Cocoa powder and melted dark chocolate give this snack cake a deep, rich flavor while grated zucchini adds moisture and a soft, fine crumb. It bakes in a single 9x13 pan, making it an easy option for potlucks, lunchboxes, or an everyday dessert. A light dusting of powdered sugar or a simple chocolate glaze is all it needs on top.

    1 hr 15 min 16 slices 320 cal

    Ingredients

    • 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 teaspoon ground cinnamon
    • 1/2 cup unsalted butter, softened
    • 1/2 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups zucchini, grated and lightly packed
    • 4 ounces dark chocolate, melted
    • 1 cup dark chocolate chips
    • 2 tablespoons powdered sugar, for dusting

    Method

    1. 1

      Preheat the oven to 350°F and grease a 9x13-inch baking pan.

    2. 2

      Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.

    3. 3

      In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until well combined and lightened in color, about 2 minutes.

    4. 4

      Beat in the eggs one at a time, then mix in the vanilla extract and melted dark chocolate until smooth.

    5. 5

      Fold the grated zucchini into the wet mixture.

    6. 6

      Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain.

    7. 7

      Fold in the dark chocolate chips, then pour the batter into the prepared pan and spread evenly.

    8. 8

      Bake until a toothpick inserted into the center comes out with only a few moist crumbs, 35 to 40 minutes.

    9. 9

      Cool the cake completely in the pan on a wire rack before slicing.

    10. 10

      Dust the top with powdered sugar before serving.