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–+ servings

Mom's Chocolate Zucchini Cake

Moist chocolate cake packed with shredded zucchini and chocolate chips, baked in a 9x13-inch pan for an easy, rich dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Course Dessert, Snack
Servings 12 slices
Calories 532 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/3 cups canola or vegetable oil
  • 3 cups shredded zucchini
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350°F and grease a 9x13-inch baking dish thoroughly.
  • Wrap shredded zucchini in a towel and gently squeeze to remove excess moisture. Set aside.
  • In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add eggs and oil to the dry ingredients. Mix until just combined—don't overmix.
  • Gently fold in the zucchini and chocolate chips.
  • Pour batter into the greased pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake completely before slicing. Enjoy!

Notes

This cake is rich and moist—you won’t even taste the zucchini! For an extra indulgent touch, serve with a dusting of powdered sugar or a dollop of whipped cream.

Nutrition

Serving: 1slicesCalories: 532kcalCarbohydrates: 58.1gProtein: 5.8gFat: 29.8gSaturated Fat: 3gCholesterol: 62mgSodium: 542mgFiber: 3gSugar: 40.9g