Description
This Moist Chocolate Zucchini Cake is rich, chocolatey, and incredibly moist, thanks to the addition of freshly grated zucchini. Perfect for gatherings, this cake offers a unique twist on a classic dessert while sneaking in a healthy ingredient!
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups grated zucchini
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder.
- Prepare Wet Ingredients: In a separate bowl, combine grated zucchini, sugar, oil, eggs, and vanilla extract. Mix well.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Fold in chopped walnuts.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing.
Notes
- No need to peel the zucchini; just wash it well.
- Pat zucchini dry with a paper towel if it’s overly moist.
- Optional: Add ½ cup of chocolate chips for extra decadence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American