Zucchini chocolate cake. Put a healthy spin on your favorite chocolate cake with this zucchini loaded cake. Sweet, moist and loaded with veggie goodness, there’s so much to love about this decadent cake.
This recipe is for all cake lovers out there who just want to turn their favorite dessert into a guilt-free treat. This cake is a variation of my favorite chocolate cake, but loaded with zucchinis.
Rich chocolate batter and plenty of grated zucchini filling make it standout from other cakes. As you bake it, zucchinis incorporate really well into the batter. You’ll never know the difference.
Seriously, a fun way to sneak veggies into your diet. And definitely, a great alternative to regular chocolate cake.
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Ingredients
- ▢ 2 and ½ cups plain flour all-purpose flour
- ▢ ½ cup unsweetened cocoa powder
- ▢ 1 teaspoon baking soda
- ▢ 2 tsps baking powder
- ▢ 1 teaspoon salt
- ▢ 2 large eggs at room temperature
- ▢ 1 and ¾ cups caster sugar granulated sugar
- ▢ ½ cup oil
- ▢ ½ cup milk
- ▢ 2 cups grated unpeeled zucchini
Instructions
- Preheat oven to 180 C. Line a 9” cake pan with parchment paper.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Set aside.
- Whisk together eggs, sugar and oil in a large bowl. Add half of the flour mixture into the egg mixture. Beat for 1 minute. Add rest of the flour and milk. Beat again for 1-2 minutes, or until combined.
- Fold in grated zucchini. Pour into prepared pan, and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the pan for about 10 minutes before turning it onto a wire rack to cool completely.
Nutrition
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Ingredients
- ▢ 2 and ½ cups plain flour all-purpose flour
- ▢ ½ cup unsweetened cocoa powder
- ▢ 1 teaspoon baking soda
- ▢ 2 tsps baking powder
- ▢ 1 teaspoon salt
- ▢ 2 large eggs at room temperature
- ▢ 1 and ¾ cups caster sugar granulated sugar
- ▢ ½ cup oil
- ▢ ½ cup milk
- ▢ 2 cups grated unpeeled zucchini
Instructions
- Preheat oven to 180 C. Line a 9” cake pan with parchment paper.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Set aside.
- Whisk together eggs, sugar and oil in a large bowl. Add half of the flour mixture into the egg mixture. Beat for 1 minute. Add rest of the flour and milk. Beat again for 1-2 minutes, or until combined.
- Fold in grated zucchini. Pour into prepared pan, and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the pan for about 10 minutes before turning it onto a wire rack to cool completely.
