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–+ servings
Chocolate Zucchini Cake

Moist Chocolate Zucchini Cake That's Kid-Approved and Delicious

Indulge in this Chocolate Zucchini Cake, a kid-approved dessert that's moist and delicious!
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1.75 cups All-Purpose Flour Can substitute with whole wheat flour
  • 0.75 cups Unsweetened Cocoa Powder Delivers rich chocolate flavor
  • 1 teaspoon Baking Soda Acts as leavening agent
  • 1 teaspoon Baking Powder For additional lift
  • 0.5 teaspoon Salt Enhances sweetness
  • 1 teaspoon Ground Cinnamon Adds a warm flavor
  • 0.5 cups Unsalted Butter Softened for mixing
  • 0.5 cups Vegetable Oil Keeps the cake moist
  • 1.75 cups Granulated Sugar Sweetens the cake
  • 2 large Large Eggs Binds ingredients together
  • 2 teaspoons Vanilla Extract Opt for pure extract
  • 1 cups Buttermilk Can use dairy-free alternative
  • 1.5 cups Grated Zucchini Wash and grate well
  • 1 cups Semi-Sweet Chocolate Chips For bursts of chocolate
Optional Toppings
  • Powdered Sugar For dusting
  • Whipped Cream For creaminess
  • Fresh Berries For added freshness

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions for Chocolate Zucchini Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a mixing bowl.
  3. In another bowl, cream together the butter, oil, and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla.
  5. Combine the dry ingredients with buttermilk, alternating and mixing just until combined.
  6. Fold in grated zucchini and chocolate chips gently.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 45-50 minutes, until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice and serve with optional toppings if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

For variations, add espresso powder or nuts for added flavor and texture. Store properly at room temperature for up to 3 days, or refrigerate for up to a week.

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