Chocolate Zucchini Cake
A moist, fudgy chocolate zucchini cake made with cocoa, buttermilk, and chocolate chips for the perfect rich flavor.
Print Pin Servings: 12 Slices
Calories: 310kcal
Cost: $8–$10
Equipment
- 1 9x13 inch baking pan (or 2 × 9-inch rounds) greased & floured
- 2 Large mixing bowls
- 1 Electric mixer or whisk
- 1 Box grater / food processor to grate zucchini
- 1 set Measuring cups/spoons
- 1 Clean kitchen towel squeeze zucchini
- 1 Wire cooling rack
- 1 Rubber spatula
Ingredients
- 2 cups Fresh zucchini grated, squeezed dry
- 2 cups All-purpose flour sifted
- ¾ cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- ½ cup Brown sugar packed
- ½ cup Vegetable oil
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- ½ cup Buttermilk
- 1 tablespoon Instant coffee powder enhances chocolate flavor
Instructions
- Grate zucchini and squeeze out moisture.
- Whisk eggs, sugars, oil, vanilla, then fold in zucchini and buttermilk.
- Sift flour, cocoa, baking soda, baking powder, salt, and instant coffee powder.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips.
- Pour into prepared baking pan and bake at 350°F (175°C) for 45–60 minutes.
- Let cool fully before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 310kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 280mg | Fiber: 4g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2.5mg