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Chocolate Zucchini Cake

Decadent Chocolate Zucchini Cake That Wow's Every Bite

This Chocolate Zucchini Cake is a moist and indulgent dessert that masks hidden vegetables in a rich chocolate flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Measure correctly to avoid a dry cake.
  • ½ cup Unsweetened cocoa powder Use natural cocoa for best results.
  • 1 cup Light brown sugar Adds sweetness and moisture.
  • ½ teaspoon Fine sea salt Balances flavors.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • ½ cup Unsalted butter Melted for easy incorporation.
  • ½ cup Vegetable oil Contributes moisture.
  • 1 cup Full-fat sour cream or plain yogurt Should be at room temperature.
  • 2 large Eggs Ensure they're at room temperature.
  • 1 large Egg yolk Provides extra moisture.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 cup Shredded zucchini Squeeze out excess moisture.
  • ½ cup Semisweet chocolate chips Optional to substitute with milk chocolate.
For the Glaze
  • 1 cup Powdered sugar Creates a sweet glaze.
  • 2 tablespoons Milk Makes the glaze pourable.

Equipment

  • 8x8-inch metal baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper
  • Nonstick cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch metal baking pan with parchment paper and spray it with nonstick cooking spray.
  2. In a medium bowl, whisk together melted butter, vegetable oil, sour cream (or yogurt), eggs, egg yolk, and vanilla extract until smooth.
  3. Sift together the all-purpose flour, unsweetened cocoa powder, light brown sugar, fine sea salt, and baking soda in a large bowl.
  4. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined, then fold in shredded zucchini and chocolate chips.
  5. Pour the batter into the prepared baking pan and bake for about 30 minutes, checking for doneness.
  6. While the cake cools, whisk powdered sugar and milk together until smooth to prepare the glaze.
  7. Once the cake has cooled, lift it out using the parchment paper, place it on a serving plate, and drizzle the glaze over the top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Squeeze out excess water from the shredded zucchini for optimal texture. Store in an airtight container for freshness.

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