Chocolate Zucchini Cake

Have your veggies and eat it too. In the form of chocolate cake! This Chocolate Zucchini Cake is moist, tender, fluffy, and superbly chocolatey. Nobody will guess your secret ingredient.

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Ingredients

2 cups all purpose flour
2 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons instant coffee granules, decaf is fine
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon table salt
4 large eggs
1 ⅓ cups canola oil
3 cups zucchini, finely grated and loosely packed
1 cup semi-sweet mini chocolate chips, (mini chips melt into the cake well)
Optional: powdered sugar for dusting or frosting of your choice

Instructions

Preheat oven to 350F, with rack on lower middle position. Grease and flour a 9x13 baking pan. Set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.
In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.
Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not overmix.
Bake 40-50 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached (be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks.)
Cool cake completely in pan before slicing and serving. If desired, decorate cake with powdered sugar or frosting of your choice

Notes

Grate the zucchini finely and lightly squeeze out excess moisture before adding it to the batter for the best texture.

Don't overmix the batter once the flour and egg mixtures are combined; stop as soon as the dry streaks disappear.
Test doneness in a cake-only spot with the toothpick, since melted chocolate chips in cracked areas can give a false read.
Cake freezes beautifully for up to 3 months; wrap whole or in slices tightly in plastic and foil.
Wait to add powdered sugar or frosting until just before serving, especially if freezing or storing ahead.
Swap in a 1:1 gluten-free flour blend for a gluten-free version.
Use dark or Dutch-process cocoa powder for a richer, more intense chocolate flavor.
Batter also works well for cupcakes or a bundt pan; adjust baking time as needed.
Add chopped nuts, cinnamon, or swap in white chocolate/peanut butter chips for easy flavor variations.

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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking