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Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 2 cups packed shredded zucchini
  • 1 cup semi-sweet chocolate chips, divided

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
  2. In a large bowl, whisk the sugar, oil, eggs, vanilla, and buttermilk until smooth.
  3. Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain. Fold in the shredded zucchini and ½ cup of the chocolate chips. Do not overmix.
  4. Spread the batter evenly into the prepared pan and sprinkle the remaining ½ cup chocolate chips on top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Let the cake cool in the pan on a wire rack for at least 20 minutes, then slice and serve warm or at room temperature.

Notes

For clean slices that hold together, wait until the cake is completely cool. Warm cake tastes amazing but will crumble more easily. This cake is even better the next day, after the flavors settle.