Triple Chocolate Zucchini Cake
This decadent Triple Chocolate Zucchini Cake is incredibly moist and packed with chocolate flavor. The zucchini adds a subtle sweetness and keeps the cake irresistibly tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
- ½ cup dark chocolate chunks
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded zucchini, chocolate chips, dark chocolate chunks, and white chocolate chips.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, dust the cooled cake with powdered sugar or drizzle with melted chocolate.
Find it online: https://kierasrecipes.com/triple-chocolate-zucchini-cake/