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Zucchini Chocolate Cake

This moist and rich Zucchini Chocolate Cake combines garden zucchini with chocolate, creating a decadent dessert that's perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups finely grated zucchini
  • 1 cup brown sugar
  • 1 1/3 cups applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2/3 cup flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (and/or nuts) Optional
  • 1/2 cup chocolate chips Optional
  • 1/2 cup butterscotch chips Optional
  • 1/2 cup peanut butter Optional
  • Nutella Optional, for spreading

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a 9x13 inch pan.
  2. Mix together the zucchini, brown sugar, applesauce, eggs, and vanilla in a bowl.
  3. Stir together the remaining dry ingredients and add to the wet ingredients, stirring until combined.
  4. Stir in the chocolate chips and/or nuts if using.
Baking
  1. Bake for about 55 minutes or until a toothpick comes out clean.
Serving
  1. Slice warm and spread a whisper of Nutella or a smear of peanut butter across the top for an extra sheen.
  2. Serve with strong coffee or spiced tea.

Notes

Wrap cooled cake tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months. Squeeze zucchini gently before grating to maintain moisture. Toss nuts or chips in a little flour before folding in to prevent sinking.