Description
Indulge in this rich and moist Chocolate Zucchini Cake, where the subtle flavor of zucchini enhances the sweetness of cocoa, resulting in a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 2 cups flour (or try this Keto Cake Recipe)
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips (optional)
- 1 1/2 cup sugar or xylitol for sugar free
- 1 cup shredded zucchini (160g)
- 1/2 cup oil or almond butter
- 1 1/2 tbsp pure vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the sugar or xylitol, shredded zucchini, oil or almond butter, vanilla extract, and water until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the mini chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
Feel free to add nuts or other mix-ins for added texture. This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 285 kcal
- Sugar: 23 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Chocolate Zucchini Cake,Dessert,Moist Cake,Healthy Baking,Zucchini Recipes