Description
A fudgy, moist chocolate cake that cleverly hides shredded zucchini for added moisture and nutrients. This indulgent dessert features deep chocolate flavor, warm spices, and a tender crumb. Perfect for chocolate lovers seeking a hidden vegetable boost.
Ingredients
2 cups all-purpose flour
1½ cups oat flour (for gluten-free)
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 cup vegetable oil (or melted coconut oil)
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
1 cup chopped walnuts (optional)
2 cups shredded zucchini (about 4 medium zucchinis, extra water squeezed out)
1 cup chocolate chips (for baking)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, whisk together flours, cocoa powder, sugar, baking soda, salt, and cinnamon.
Stir in melted oil, eggs, and vanilla extract until well combined.
Fold in zucchini (as dry as possible) and chocolate chips.
Spread batter evenly in prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into center comes out with a few moist crumbs.
Let cool completely before serving. Optional: top with chocolate glaze before serving.
Notes
Zucchini moisture content is crucial – squeeze out excess liquid with paper towels.
Gluten-free: Use oat flour blend.
Vegan: Substitute plant-based milk or additional oil for eggs.
Storage: Keep in airtight container for up to 3 days; freezes well for 2 months.
Sneak in additional veggies: Try adding ½ cup shredded carrots or ¼ cup shredded apple.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg