Description
A moist, indulgent chocolate cake made with grilled zucchini, cocoa, and espresso, balanced by silky buttercream. Gluten-free adaptable, freezer-friendly, and packed with vitamin A.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon espresso powder
2 large eggs
1 cup brown sugar
1/2 cup canola oil
1 cup milk
2 1/2 cups grated zucchini
1 cup semi-sweet chocolate chips
1/4 cup maple syrup
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch or 12-inch round baking dish with parchment paper
In a small bowl, mix grated zucchini with 1 teaspoon salt, let drain 10 minutes then pat dry
In a large bowl, combine flour, cocoa powder, baking soda, and espresso powder
In a separate bowl, whisk eggs, brown sugar, canola oil, and milk
Fold drained zucchini and chocolate chips into wet ingredients, then mix into dry ingredients
Pour batter into prepared pan and bake 25-30 minutes
Cool completely before frosting with Decadent Buttercream
Notes
For gluten-free version, use 2 cups almond flour blended with 1/4 cup cocoa powder
Store in airtight container up to 5 days or freeze for 3 months
For richer flavor, let cake rest in pan 15-20 minutes before frosting
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 28mg