Description
Indulge your chocolate cravings with our Chocolate Lover’s Zucchini Cake, a unique dessert that seamlessly blends rich cocoa flavor with the moistness of freshly grated zucchini. This delectable cake is perfect for any occasion, from birthdays to cozy family gatherings, offering a delightful way to sneak in some veggies while satisfying your sweet tooth. Topped with a creamy chocolate frosting, each slice is a heavenly experience that promises to impress both friends and family. Dive into this easy-to-make recipe that not only delights the palate but also adds a touch of creativity to your baking repertoire.
Ingredients
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup milk
- 2 ¼ cups grated zucchini
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, mix flour, baking powder, baking soda, cocoa powder, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture alternately with milk; stir until just combined.
- Fold in the grated zucchini gently with a rubber spatula.
- Pour batter into the prepared pan and bake for about 60 minutes or until a toothpick comes out clean.
- Cool the cake for about 10 minutes in the pan before transferring it to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 365
- Sugar: 37g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For added texture, consider mixing in nuts or chocolate chips before baking. To store leftovers, keep them in an airtight container in the fridge for up to five days or freeze individual slices for up to three months.