Chocolate Zucchini Cake Recipe

Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white all purpose flour; 1 cup white whole wheat (can replace with AP if you want); 1 cup suagr; 1/2 cup cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 cup veggie or canola oil; 2 teaspoons vanilla extract; 2 cups packed shredded zucchini; 1 cup brewed coffee

Servings: persons

1 cup white all purpose flour
1 cup white whole wheat (can replace with AP if you want)
1 cup suagr
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup veggie or canola oil
2 teaspoons vanilla extract
2 cups packed shredded zucchini
1 cup brewed coffee

1
["Preheat oven to 350", "In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.", "Oil a 9 inch cake pan and pour in the batter. If you want, use zucchini skin to make a pretty design on top (completely optional), and place into preheated oven.
2
Bake for about 35-45 minuted, or until a tester stabbed in the middle comes out clean.", "Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool.
3
Serve as soon as you want..
4
Place in mouth, chew, and swallow.....Smile!!!"]

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup white all purpose flour, 1 cup white whole wheat (can replace with AP if you want), 1 cup suagr, 1/2 cup cocoa powder, and more.

Yes, Chocolate Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cake

How did you like this recipe?

Frequently Asked Questions