Chocolate Zucchini CakeBeginner
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Chocolate Zucchini Cake

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Chocolate zucchini cake is a moist and rich chocolate cake made with grated zucchini that melts into the batter during baking. Zucchini adds moisture without affecting flavor, creating a soft crumb and deep chocolate taste. Cake stays fresh for several days and is difficult to overbake due to its naturally moist structure. This recipe is ideal when you want a chocolate dessert that is soft, dense, and not overly sweet.

By Karel R.
Total1 hr 10 mins
Prep20 mins
Cook50 mins
Servings8
DifficultyBeginner

Preparation

9 steps · tap a step to mark it done

  1. Preheat oven to 350°F. Prepare a baking pan by lining with parchment paper or greasing lightly.

  2. Wash zucchini and grate finely on a box grater. Do not squeeze out moisture as it is needed for texture.

  3. In a bowl mix flour cocoa baking soda baking powder and salt. Mix evenly so leavening is distributed.

  4. In a separate bowl whisk eggs with sugar and brown sugar until combined. Add vegetable oil and vanilla extract and mix until smooth.

  5. Add grated zucchini to wet ingredients and mix briefly. Zucchini should blend evenly into batter.

  6. Add dry ingredients to wet mixture and fold gently until just combined. Avoid overmixing to keep cake tender.

  7. Fold in chopped dark chocolate evenly through batter.

  8. Pour batter into prepared pan and level surface. Bake for 45-50 minutes until a toothpick inserted in center comes out with only a few moist crumbs.

  9. Remove cake from oven and allow to cool completely before slicing. Dust with powdered sugar. ENJOY!

Cook’s note

Zucchini should be finely grated for best texture.
Cake becomes more chocolatey after resting.
Do not overbake as moisture comes from zucchini.
Cake stores well covered at room temperature or refrigerated.

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