It’s the time of year when zucchinis are plentiful, and guess what? I’m adding them to my desserts! This chocolate zucchini cake might sound a bit strange, but let me tell you, it’s incredibly moist, wonderfully chocolatey, and not overly sweet. Indulging in a second slice doesn’t feel too guilty either.
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Chocolate Zucchini Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup vegetable oil
- 2 cups sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup cocoa powder
- 2 cups shredded zucchini
- 2 cups chocolate chips (I prefer milk chocolate, but you can use semi-sweet)
Instructions
- Preheat your oven to 325°F. Grease and flour a 9×13-inch baking pan.
- Grate two large zucchinis into a medium-sized bowl. Use a paper towel to pat them dry and absorb any extra moisture.
- In a separate bowl, cream together the butter, sugar, and oil until light and fluffy (about 5 minutes). Beat in the vanilla extract and eggs until well combined. Stir in the sour cream.
- Sift together the dry ingredients. Add them to the mixer by alternating between the dry ingredients and the shredded zucchini, mixing by hand until just combined after each addition. Stir in about 1 cup of chocolate chips.
- Pour the batter into your greased and floured pan, then sprinkle the remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
