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Chocolate Zucchini Cake

A delightful chocolate cake that seamlessly incorporates zucchini for moisture, with a rich blend of cocoa and chocolate chips, perfect for sharing or enjoying at any time of day.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups finely grated zucchini Grated zucchini adds moisture and doesn't overpower the cake.
  • 1 cup brown sugar Use light or dark brown sugar for a deeper flavor.
  • 1 1/3 cups applesauce Can be substituted with melted butter for a richer texture.
  • 2 large eggs Large eggs are best for structure.
  • 2 teaspoons vanilla Pure vanilla extract enhances flavor.
Dry Ingredients
  • 2/3 cup flour All-purpose flour works well.
  • 1 cup cocoa powder Use high-quality cocoa for the best flavor.
  • 2 teaspoons baking soda Ensure it's fresh for proper leavening.
  • 1 1/2 teaspoons baking powder Works with baking soda for fluffiness.
  • 1/2 teaspoon cinnamon Adds warmth and depth to the flavor.
  • 1/2 teaspoon salt Balancing the sweetness.
Add-ins
  • 1 cup chocolate chips and/or nuts Optional; can use nuts for added crunch.
  • 1/2 cup butterscotch chips For additional flavor variation.
  • 1/2 cup peanut butter For drizzling on serving.
  • to taste Nutella Optional for spreading on warm slices.

Method
 

Preparation
  1. Preheat the oven to 350F (175C). Grease a 9x13 inch pan.
  2. In a large bowl, mix together the zucchini, sugar, applesauce, eggs, and vanilla.
  3. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Stir in the chocolate chips and/or nuts if using.
Baking
  1. Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
  2. Frost with the frosting of choice if desired.

Notes

Slice thick and serve warm with Nutella or cooled with espresso. Store covered at room temperature for up to 3 days, or refrigerate tightly wrapped for up to a week.