Description
This Ultimate Chocolate Zucchini Cake combines rich cocoa with moist zucchini, creating a moist and flavorful dessert that’s perfect for any occasion. The combination of spices, sour cream, and chocolate chips enhances the cake’s depth, making each bite a pure dessert bliss. Ideal for those seeking a delicious way to sneak vegetables into their sweet treats.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (moisture squeezed out)
- 1/2 cup sour cream or Greek yogurt
Additional Ingredients
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and optional cinnamon. Set this mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil with granulated and brown sugars until well combined and creamy. Then add the eggs and vanilla extract, mixing until smooth.
- Add Zucchini and Sour Cream: Stir in the grated zucchini (with moisture squeezed out) and sour cream or Greek yogurt, mixing until evenly incorporated throughout the batter.
- Add Dry Ingredients and Chocolate Chips: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overmixing. Gently fold in the mini chocolate chips.
- Transfer Batter to Pan: Pour the batter into your prepared baking pan, smoothing the top evenly. Sprinkle additional chocolate chips on top if desired for extra chocolate bursts.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, drizzle with chocolate glaze or dust with powdered sugar for an extra special touch.
Notes
- Make sure to squeeze excess moisture from the grated zucchini to prevent a soggy cake.
- For a tangier flavor and slightly firmer texture, use Greek yogurt instead of sour cream.
- You can substitute mini chocolate chips with chopped nuts for added crunch.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
