Description
A moist and decadent chocolate cake made with shredded zucchini, cocoa, and pantry staples. Perfect for sneaking in vegetables or repurposing summer produce into a wholesome dessert.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mini chocolate chips
1 1/2 cups sugar
1 cup shredded zucchini (160g, squeezed dry)
1/2 cup vegetable oil
1 1/2 tablespoons pure vanilla extract
1 cup water
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking pan with oil or parchment paper
Whisk dry ingredients: flour, cocoa powder, baking soda, salt
In another bowl, mix wet ingredients: shredded zucchini, oil, vanilla extract, water
Combine wet and dry ingredients until smooth
Fold in mini chocolate chips
Pour batter into prepared pan
Bake for 25-30 minutes until a toothpick comes out clean
Notes
Squeeze zucchini thoroughly to avoid a soggy texture
Substitute gluten-free flour, xylitol for sugar, or almond butter for oil as desired
Store in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg