Yes, you will say holy shit! in between each bite of this chocolate zucchini cake, because it is that freaking good. And then while you are chewing you’ll make constant Mmmmmmm noises.
After that, you’ll want a second piece, and you’ll be all, “Oh, no, I really shouldn’t!” But then you’ll start taking small forkfuls out of the pan and pretty soon your belly will ask you for a nap.
BUT JUST THINK ABOUT HOW MANY SERVINGS OF VEGETABLES YOU ATE. GO, YOU.
So this chocolate zucchini cake is for those days when you want a moist yet fluffy cake that is super easy to whip together, and you feel like grating something. I for one enjoy grating zucchinis, so this part was a total prepping bonus for me.
Here’s how to make it:
Mix together 2 cups flour with 1 cup white sugar and 1 cup brown sugar.
Add in 1/2 teaspoon salt, a heaping 3/4 cup of unsweetened cocoa, 1 teaspoon baking powder, and 2 teaspoons baking soda.
If you’re home alone while you are making this, perhaps chat to yourself, which is what I do.
Mix in 4 eggies and 1 cup vegetable oil, but not Canola oil because apparently it is the devil in oil form.
Fold in 3 cups grated zucchini (slightly squeezed in paper towels to get some of the moisture out), and 3/4 cup chopped walnuts or chocolate chips if you so desire.
Bake in 9×13″ pan (buttered and floured) at 350 for 40 minutes or until a knife comes out clean after you jam it in the center of the cake.
Use potholders instead of your bare hands to remove it from the oven. Jut sayin’. In case you forgot. I saw these potholders at Target today and I want them because I completely hate the silicone potholders I’ve been using.
Final Thoughts in Regard to This Cake
First of all, you won’t likely even know the zucchini is in there, unless you eat some of the raw batter, in which case you WILL notice it, and it feels a little like you are eating tiny worms in a chocolate puddle.
Second of all, if you feel like slathering frosting all over the top, have at it, but I find frosting kinda gross.
Third up, this cake does not taste overly sweet, which is AOK in my book.
Chocolate Zucchini Cake
Yummy, moist and fluffy it be. Not too sweet yet chocolatey. Try it once and you will feel, you could eat this cake for every meal. Thank you. *curtsy*
- 2 cups All-purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup unsweetened cocoa powder maybe a little heaping like I did
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup grated zucchini
- 3/4 cup chocolate chips optional
- 3/4 cup chopped walnuts optional
Preheat oven to 350 degrees fahrenheit, and butter and flour a 9x13" baking pan.
Gently squeeze the shredded zucchini in a paper towel to get rid of some moisture.
In a mixing bowl, combine the flour, sugars, salt, cocoa, baking powder, and baking soda.
Mix in the eggs and oil.
Fold in the zucchini and optional walnuts or chocolate chips.
Pour the batter into the pan and bake for 40 minutes or until a knife stuck in the center comes out clean.
modified from this recipe