Mom’s Chocolate Zucchini Cake Recipe
Mom’s Chocolate Zucchini Cake is a moist and delightful dessert that uniquely incorporates shredded zucchini for added moisture and nutrition. This rich chocolate cake, studded with chocolate chips, is a perfect way to use up garden zucchini while satisfying your chocolate cravings.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 4 eggs
- 1 1/3 cups canola or vegetable oil
Additional Ingredients
- 3 cups shredded zucchini
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Zucchini: Wrap the shredded zucchini in a paper towel or a clean tea towel and gently squeeze out excess moisture to avoid a soggy cake. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Stir until the mixture is well combined and uniform.
- Add Wet Ingredients: Add the eggs and canola or vegetable oil to the dry mixture. Mix gently just until no dry spots remain, taking care not to overmix to maintain a tender crumb.
- Incorporate Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
- Bake the Cake: Transfer the batter to the prepared 9×13-inch pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing to serve.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent the cake from becoming too wet.
- For extra chocolatey goodness, consider sprinkling additional chocolate chips on top before baking.
- This cake keeps well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- You can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months.
- Use either canola or vegetable oil based on preference; both provide a neutral flavor and keep the cake moist.
Find it online: https://allcookedup.com/moms-chocolate-zucchini-cake-recipe/
