Moist Chocolate Zucchini Cake

A delightful moist chocolate zucchini cake made with shredded zucchini and easy pantry ingredients. Delicious topped with cream cheese frosting.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 274 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon salt
• 2 cups shredded zucchini
• 0.5 cup butter
• 0.25 cup milk
• 2.5 cups all-purpose flour
• 0.25 cup vegetable oil
• 0.5 cup unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 2.5 teaspoons baking powder

Recipe Instructions

Step 1

In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Allow to cool before slicing.