Summer Garden Zucchini Chocolate Cake
This moist and delicious chocolate cake is the best way to use up your end of summer zucchini harvest.
recipesbynani.comWhen my garden is overflowing with zucchini in August, this is the first thing I bake. It is a wonderful way to sneak some veggies into a sweet treat that my whole family asks for time and time again.
The grated zucchini makes the cake incredibly moist without changing the flavor at all. I love serving this warm with a little dusting of powdered sugar for a quick dessert.
🧺 Ingredients
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry
- 1/2 cup chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch square baking pan.
- 2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- 3
Cream the butter and sugar in a large bowl until light and fluffy, then beat in the eggs and vanilla.
- 4
Stir the dry ingredients into the wet mixture, then fold in the grated zucchini and chocolate chips.
- 5
Spread the batter into your prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
- 6
Let the cake cool in the pan for at least 15 minutes before you slice and serve.
💡 Tips
Store this cake in an airtight container at room temperature for up to three days. It also freezes beautifully if you want to save a few slices for later. Try serving it with a scoop of vanilla ice cream for an extra special touch.
Made this recipe? Let us know how it went.
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