A rich, moist chocolate cake packed with shredded zucchini for a fudgy texture. Perfect for chocolate lovers looking for a delicious way to sneak in vegetables.
Author:purejoyalex
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup buttermilk
1/2 cup hot water or hot brewed coffee
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a Bundt pan.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the shredded zucchini.
In a small bowl, whisk together the buttermilk and hot water or coffee.
Pour the buttermilk mixture into the cake batter and stir until smooth. The batter will be thin.
Pour the batter into the prepared pan.
Bake for 30-40 minutes for a 9×13 inch pan, or 45-55 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Frost as desired once cooled.
Notes
Ensure your zucchini is well-drained to prevent a watery cake.
Using hot coffee instead of hot water can deepen the chocolate flavor.
This cake is delicious on its own or with a simple chocolate glaze or buttercream frosting.