Chocolate Zucchini Cake
User Reviews
5
Chocolate Zucchini Cake
Description
Prepared with all-purpose flour, granulated sugar, cocoa powder, instant coffee, baking soda, baking powder, and salt, the dry ingredients form a chocolate foundation enhanced by coffee granules. Eggs and canola oil combine with finely grated zucchini and mini chocolate chips to add moisture and texture. The batter is folded gently to avoid overmixing and ensure a tender crumb. Baking at 350°F yields a cake that is cooked through with a moist interior and slightly cracked surface, allowing melted chocolate chips to integrate nicely.
The zucchini contributes subtle moisture that keeps the cake from drying out, making it rich but not heavy. The presence of coffee powder intensifies the chocolate flavor without overpowering. This cake can be served plain dusted with powdered sugar or frosted as preferred. It makes a great accompaniment to coffee or tea.
Allow the cake to cool completely in the pan before slicing to maintain structure. Mini chocolate chips are recommended as they melt smoothly into the batter. Storing the cake covered helps preserve moisture.
Ingredients
- 2 cups all-purpose flour
- 2 ½ cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 2 tsp instant coffee decaf is fine
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp table salt
- 4 egg large
- 1 ⅓ cups canola oil
- 3 cups zucchini finely grated and loosely packed
- 1 cup mini chocolate chips semi-sweet (mini's are best, as they melt into the cake well)
- powdered sugar optional, for dusting or frosting of your choice
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease and flour a 9x13 baking pan. Set aside.
- In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.
- In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.
- Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not overmix.
- Bake 40-50 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached (be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks.) Cool cake completely in pan before slicing and serving. If desired, decorate cake with powdered sugar or frosting of your choice
Notes
- Return to this recipe to rate it and share your feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 332kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 139mg | 6% |
| Potassium | 102mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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