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When it comes to desserts, the union of chocolate and vegetables might not seem like a match made in heaven at first glance. However, the chocolate zucchini cake defies conventional baking wisdom by delivering a rich, moist, and utterly indulgent experience that is sure to delight both chocolate lovers and skeptics alike. This cake offers a unique blend of flavors and textures, where the earthy notes of zucchini complement the deep richness of cocoa, creating a dessert that is both satisfying and surprisingly wholesome.

Chocolate Zucchini Cake

Discover the unique indulgence of a decadent chocolate zucchini cake that combines rich chocolate flavor with hidden nutrition. This recipe showcases how grated zucchini adds moisture and a tender crumb without overpowering the chocolate. Perfect for bakers of all skill levels, this cake is not only a delightful treat but also a healthier dessert option packed with vitamins and fiber. Enjoy a guilt-free indulgence that will impress friends and family alike!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 cup granulated sugar

½ cup packed brown sugar

¾ cup vegetable oil (or melted coconut oil)

3 large eggs

2 tsp vanilla extract

1 cup semi-sweet chocolate chips (optional)

½ cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and wring out excess moisture gently. You want it to be moist but not watery.

      Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

        Combine Sugars and Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing as this can lead to a denser cake.

            Fold in Zucchini & Extras: Gently fold in the grated zucchini until evenly distributed. If using, fold in the chocolate chips and nuts.

              Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean (some wet crumbs are okay).

                Cool the Cake: Once baked, remove from the oven and let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

                  Serve and Enjoy: Dust with powdered sugar before serving if desired. Slice into squares and enjoy your moist, decadent chocolate zucchini cake!

                    Prep Time, Total Time, Servings: 20 min | 55 min | 12 servings