Chocolate Zucchini Cake
This moist and fudgy chocolate zucchini cake is the perfect way to sneak in some veggies while still enjoying a rich, decadent dessert! It's easy to make with basic pantry staples, and the shredded zucchini makes the texture unbelievably soft. You can enjoy it plain, or top it with your favorite chocolate or cream cheese frosting for an extra indulgent treat.
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup cocoa powder (unsweetened)
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups vegetable oil
- 4 eggs (large)
- 3 cups zucchini (shredded)
- 3/4 cup walnuts (chopped)
Instructions
- 1
Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
- 2
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- 3
Add the vegetable oil and eggs to the bowl. Mix until just combined.
- 4
Fold in the shredded zucchini and chopped walnuts. Stir gently, don’t overmix!
- 5
Pour the batter into the prepared pan and smooth the top.
- 6
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Let the cake cool completely in the pan.
- 8
Frost with your favorite icing or enjoy it as-is!
Cook it from the original
This recipe comes from melaniecooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on melaniecooks.com