Go Back
–+ servings
Melany

Moist Chocolate Zucchini Cake – Easy Dessert Recipe

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder.
  3. Prepare Wet Ingredients: In a separate bowl, combine grated zucchini, sugar, oil, eggs, and vanilla extract. Mix well.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Fold in chopped walnuts.
  5. 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.
  6. 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.

Tried this recipe?

Let us know how it was!