This Chocolate Zucchini Cake recipe is not only easy but also extra moist, rich, and delicious! Weekend baking? Try out this easy zucchini cake recipe! They say chocolate makes any cake a million times better. I say zucchini and extra egg yolk make any cake extra moist and rich. Every bite of this cake is amazing.
And the recipe is beyond simple. You don’t even have to peel and squeeze out the excess moisture from your zucchini. The peel contains tons of nutrients and fiber too. This means adding zucchini makes the recipe a bit healthier. Once the cake is out of the oven, you can leave it to cool or enjoy it still warm. Either way, it’s delicious. So much to love in this scrumptious chocolate cake! Pair it with a side of cold milk or a cup of coffee and enjoy!
To make the Chocolate Zucchini Cake, you will need the following ingredients:
Preheat the oven to 350 °F and grease and flour a 9-inch springform pan.
In a bowl, whisk together 2 ¼ cups cake flour, ¾ cup plus 1 tablespoon unsweetened cocoa powder, 1 pinch salt, 2 teaspoons baking powder, and ⅓ to ⅔ cup finely chopped walnuts and set aside.
Using a hand mixer on medium/low speed, beat together 2 large eggs, 1 egg yolk, and 1 cup granulated sugar until light for about 3 minutes.
Beat in ¾ cup plus 1 tablespoon melted butter.
Fold in 2 ⅓ cups shredded zucchini.
Stir the dry ingredients into the wet ingredients until combined, but don’t overmix.
Pour the batter into the prepared pan and sprinkle with ¼ to ⅓ cup chocolate chips.
Bake for about 50-60 minutes until the skewer inserted in the center comes out clean.
Once baked, leave to cool on a wire rack.
Slice, serve and enjoy!
If you try this Chocolate Zucchini Cake recipe, please share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram.
Vegetarian Recipes
