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–+ servings
Double Chocolate Zucchini Cake

Double Chocolate Zucchini Cake – Moist, Deceptively Delicious

Enjoy a slice of Double Chocolate Zucchini Cake, a moist dessert that cleverly incorporates zucchini for a deliciously rich flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend for a gluten-free version
  • 3/4 cup Cocoa Powder opt for unsweetened cocoa for a deeper taste
  • 1 teaspoon Baking Soda ensure it's fresh for optimal rise
  • 1 teaspoon Baking Powder ensure it's fresh for optimal rise
  • 1/2 teaspoon Salt balances the sweetness beautifully
  • 1 teaspoon Cinnamon optional
  • 1 teaspoon Orange Peel optional
  • 1/2 cup Butter softened; can substitute with melted coconut oil for a dairy-free treat
  • 1/2 cup Canola Oil feel free to use other neutral oils
  • 1 cup Sugar using brown sugar can enhance the flavor depth
  • 2 large Eggs consider flax eggs for a vegan alternative
  • 1 teaspoon Vanilla Extract fresh vanilla is always best for maximum impact
  • 1 cup Whole Milk you can use almond milk for a dairy-free option
  • 1 cup Zucchini peeled and grated; squeeze out excess water before adding
  • 1 cup Semi-Sweet Chocolate Chips dark chocolate chips for a less sweet option

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Whisk
  • Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9x13 inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk until well blended.
  3. In a separate bowl, beat the softened butter, canola oil, and sugar together until light and fluffy.
  4. Add the eggs, vanilla extract, and whole milk into the butter-sugar mixture and mix until combined.
  5. Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just combined.
  6. Fold in the grated zucchini and semi-sweet chocolate chips, ensuring an even distribution.
  7. Pour the batter into the greased pan and spread evenly. Bake for about 45 minutes until a toothpick comes out clean.
  8. Let the cake cool in the pan for 15-20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Remember to squeeze out the excess water from the grated zucchini to prevent a soggy cake. Store leftovers in an airtight container at room temperature for up to three days.

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