This Chocolate Zucchini Cake IV recipe is the epitome of indulgence. Moist and delicious, this cake combines the rich flavors of chocolate with the subtle sweetness of zucchini. It's the perfect treat for any occasion, whether you're serving it at a birthday party or enjoying it as a decadent dessert after dinner. With a preparing time of 1 hour, this recipe is a must-try for all chocolate lovers.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups shredded zucchini
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat together sugar, oil, and eggs until well blended. Stir in the shredded zucchini, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped walnuts, if desired.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can frost it with your favorite frosting or serve it as-is.
