Chocolate Zucchini Cake is a delightful treat that surprises everyone with its moistness and deliciousness. You can enjoy this cake as a snack, dessert, or a sweet surprise for family gatherings and parties. Plus, it’s a sneaky way to add some veggies to your sweets!

Why Make This Recipe

You should make this Chocolate Zucchini Cake because it’s simple and uses ingredients you probably already have at home. It’s packed with chocolatey goodness and has a secret ingredient—zucchini! Your friends and family will love it, and they won’t even know there’s a healthy veggie inside. It’s perfect for those cozy weekends or busy weekdays when you want something yummy without hassle.

How to Make Chocolate Zucchini Cake

Ingredients

1 1/2 cups grated zucchini
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (optional)

Directions

Preheat the oven to 350°F (175°C) and grease a cake pan.
In a bowl, whisk together the sugars, oil, buttermilk, eggs, and vanilla until smooth.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini and chocolate chips if using.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Allow to cool before serving.

How to Serve Chocolate Zucchini Cake

You can serve this cake warm or at room temperature. It’s great on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra treat. Enjoy it with a cup of coffee or tea!

How to Store Chocolate Zucchini Cake

To store the cake, let it cool completely before covering it. You can keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months. Just make sure to wrap it well to keep it fresh!

Tips to Make Chocolate Zucchini Cake

Make sure to squeeze out excess moisture from the grated zucchini for a better texture.
Be careful not to overmix the batter; mix until just combined for a fluffier cake.
Add nuts for some extra crunch if you like!

Variation

You can easily switch things up by adding different spices like cinnamon or using whole wheat flour for a healthier twist. If you want to skip the chocolate chips, try adding chopped nuts or dried fruit for a different flavor.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen zucchini! Just thaw and drain the excess water before using it in the recipe.

Is it okay to leave out the chocolate chips?
Absolutely! The cake will still be delicious without the chocolate chips, but they do add extra sweetness and richness.

Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend to make it suitable for a gluten-free diet. Just ensure that the other ingredients are also gluten-free.

Chocolate Zucchini Cake

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