Description
A simple recipe for a moist chocolate cake using shredded zucchini.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups shredded zucchini, squeezed dry
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar, eggs, oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Stir in the buttermilk until the batter is smooth.
- Fold in the shredded zucchini gently.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely before serving or frosting.
Notes
- Squeeze excess moisture from the shredded zucchini using a clean kitchen towel or paper towels for the best texture.
- You can substitute whole milk for buttermilk if needed; add 1 teaspoon of white vinegar or lemon juice to the milk 5 minutes before using.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 250
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: chocolate cake, zucchini cake, moist cake, easy dessert, vegetable cake