Description
A Southern-inspired chocolate cake secretly loaded with zucchini for added moisture. This indulgent dessert balances fudgy cocoa flavor with a tender, cake-like texture. Perfect for impressing guests with minimal prep.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup packed brown sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini (squeezed to remove moisture)
1 cup semisweet chocolate chunks
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, cocoa, baking soda, baking powder, espresso powder (if using), and salt in a large bowl
In another bowl, combine sugars, eggs, oil, and vanilla
Add grated zucchini and stir until well incorporated
Gradually mix dry ingredients into wet ingredients until fully combined
Fold in chocolate chunks
Pour batter into a greased 9×13-inch baking pan
Bake 30-35 minutes or until a toothpick inserted comes out clean
Let cool completely before serving
Notes
Grate zucchini and squeeze out excess liquid using a cheesecloth to prevent sogginess
Sprinkle powdered sugar or add a simple glaze for extra indulgence
Store in an airtight container for up to 3 days at room temperature
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 260
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg