Print

Top Rated Moist Chocolate Zucchini Cake

Close-up of a rich, dark slice of Top Rated Moist Chocolate Zucchini Cake showing green shreds of zucchini baked inside.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A highly-rated recipe for a rich, moist chocolate cake that uses grated zucchini for added moisture and texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup finely grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the sugar, oil, eggs, and vanilla extract until combined.
  4. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the grated zucchini gently.
  6. Pour the hot water or coffee into the batter and mix until smooth. The batter will be thin.
  7. Pour the batter into your prepared pan(s).
  8. Bake for 30 to 35 minutes for a sheet cake, or 30 to 40 minutes for layer cakes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan before frosting or serving.

Notes

  • Squeeze excess liquid from the grated zucchini using a clean kitchen towel or paper towels. This prevents the cake from becoming too wet.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For a fudgier texture, reduce the baking time by 3-5 minutes.

Nutrition

Find it online: https://savoryskies.com/top-rated-moist-chocolate-zucchini-cake/