Description
Enjoy a moist and delicious chocolate zucchini snack cake. This easy recipe is perfect for using up extra zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in zucchini and milk.
- Fold in chocolate chips, if using.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting and serving.
Notes
- Squeeze excess moisture from zucchini for a less soggy cake.
- Add nuts or other toppings for added flavor and texture.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg