A cross between cake and a supremely moist brownie, this Chocolate Zucchini Cake is completely irresistible! This single layered confection is made extra decadent by the addition of shredded zucchini - a hidden healthy ingredient you won't even be able to taste through the rich chocolate!
Course Dessert
Cuisine American
Keyword Chocolate Zucchini Cake
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 12
Calories 469kcal
Author Erica
Ingredients
2 ½cupsall-purpose flour
¾cupcocoa powder
1teaspoon espresso powder
1teaspoonbaking soda
½teaspoon baking powder
½ teaspooncinnamon
½teaspoon kosher salt
½cupunsalted buttersoftened
½cupvegetable oil
¾cupgranulated sugar
¾cupbrown sugarpacked
1teaspoonvanilla extract
3large Eggland's Best eggsroom temperature
½ cupbuttermilkroom temperature
1cupsemisweet chocolate chipsdivided
2medium zucchinishredded
Instructions
Preheat oven to 325 degrees F. Grease a 9x13 cake pan with cooking spray or butter and set aside.
In a large bowl, combine flour, cocoa, espresso powder, baking soda, baking powder, cinnamon, and salt. Whisk to combine; set aside.
In a separate large bowl, combine butter, oil, sugars, and vanilla. Use a hand mixer or stand mixer to beat until well combined. Add eggs and beat well.
Add the dry ingredients and buttermilk in 3 alternating additions, beginning and ending with the flour mixture. Mix until just combined. Gently fold in chocolate chips and shredded zucchini.
Spread batter into an even layer in the prepared cake pan. Sprinkle top of cake with additional chocolate chips.
Bake for 30-35 minutes until cake is puffy and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire cooling rack.
When ready to serve, dust cake with powdered sugar if desired.