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Chocolate Zucchini Cake

Moist and Easy Chocolate Zucchini Cake for Summer Bliss

Chocolate Zucchini Cake combines rich flavors and hidden veggies for a delicious dessert that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Provides structure; measure accurately to avoid a dry cake.
  • 1/2 cup Unsweetened cocoa powder Adds deep chocolate flavor; ensure it's not Dutch-processed for best moisture.
  • 1 cup Light brown sugar Sweetens the cake and adds moisture; can be swapped with granulated sugar.
  • 1/2 teaspoon Fine sea salt Enhances flavor; avoid coarse salts without adjusting the quantity.
  • 1 teaspoon Baking soda Acts as a leavening agent; must be fresh for proper rising.
  • 1/2 cup Unsalted butter Contributes to richness; can substitute with additional oil if desired.
  • 1/2 cup Fresh vegetable oil Adds moisture and lightness; consider using avocado oil as a healthy alternative.
  • 1 cup Full-fat sour cream or plain whole milk yogurt Helps maintain moisture; Greek yogurt can also work.
  • 2 large Eggs Provide richness and moisture; ensure they're at room temperature for better mixing.
  • 1 teaspoon Vanilla extract Enhances flavor; almond extract can be used for a different twist.
  • 1 cup Shredded zucchini Keeps the cake moist and adds texture; squeeze out excess water to avoid sogginess.
  • 1 cup Semisweet chocolate chips Provides bursts of chocolate; can be swapped with milk or white chocolate chips.
For the Icing
  • 1 cup Powdered sugar Sweetens the icing; adjust for desired sweetness and consistency.
  • 2 tablespoons Milk Used to thin the icing for drizzling; adjust quantity for the perfect texture.

Equipment

  • Mixing Bowls
  • whisk
  • Spatula
  • 8x8 inch baking pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (or 325°F if using a glass pan). Prepare an 8x8 inch baking pan by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, light brown sugar, fine sea salt, and baking soda until well combined.
  3. In a separate bowl, mix the melted unsalted butter, vegetable oil, full-fat sour cream (or yogurt), large eggs, and vanilla extract until thoroughly combined.
  4. Pour the wet ingredient mixture into the well of the dry ingredients. Gently stir until just combined and then fold in the squeezed zucchini and semisweet chocolate chips.
  5. Transfer the batter into your prepared baking pan and bake for about 30 minutes. Check for doneness with a toothpick.
  6. While the cake cools, whisk together the powdered sugar and a splash of milk in a small bowl until smooth. Adjust the milk quantity as needed.
  7. Once your cake has cooled, generously drizzle the icing over the top, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This Chocolate Zucchini Cake keeps well in an airtight container at room temperature for up to 4 days.

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