The perfect mix between chocolate cake and zucchini. If you have a lot of zucchini laying around, this is what you need to make. The zucchini in this chocolate cake, really does make it so moist.
This recipe is so simple, and if you have a lot of zucchini at this time of year, like me, you need to put them to use, and make some of this delicious cake.
Whenever I put zucchini in a dessert, I suddenly feel guiltless eating it. This Chocolate Zucchini Cake, is practically guiltless. It is also moist, rich, and full of amazing chocolate flavor, that you are going to love. The zucchini really makes this cake so moist and delicious.
Chocolate Zucchini Cake
15 min Prep Time
1 hr Cook Time
1 hr, 15 Total Time
- 1 Tablespoon all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 ounces cream cheese, softened
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2 cups zucchini, shredded
- 2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees.
To prepare cake, coat a 12-cup bundt pan with cooking spray.
Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended. Add eggs and beat in 1 teaspoon vanilla extract.
Combine 2 1/2 cups flour, 1/2 cup of cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl, stirring well with a whisk.
Add flour mixture and buttermilk. Stir in zucchini, and 2/3 cup chocolate chips. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Then add your favorite frosting or glaze on top.