A rich, ultra-moist chocolate cake secretly packed with veggies! This sneaky-sweet dessert is perfect for using up summer zucchini and is so indulgent, no one will know it’s made with vegetables!
Total Time:1 hour
Yield:12–16 slices
Ingredients
2 medium zucchini, grated and strained (about 2 cups packed)
4 large eggs
1/2 cup melted butter
1/2 cup vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (optional but adds warmth)
1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
Prep the Zucchini: Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, melted butter, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
Make the Batter: Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix. Fold in the grated zucchini and chocolate chips. Batter will be thick.
Bake: Pour batter into a greased 9×13-inch baking pan and smooth the top. Sprinkle additional chocolate chips on top if desired. Bake at 350°F (175°C) for 40–45 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Serve: Let the cake cool completely in the pan before slicing. It’s delicious as-is or with a light dusting of powdered sugar or a scoop of vanilla ice cream.
Notes
You can also bake this in two 8-inch round pans for a layered cake—just reduce bake time to about 30–35 minutes.
Don’t skip draining the zucchini, or your cake may be overly dense or soggy.
Want to sneak in more nutrients? Swap half the flour for whole wheat!
