Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- ½ cup buttermilk
- Optional: chocolate chips or chopped walnuts for added texture
Instructions
- Start by shredding fresh zucchini using a grater. Place the shredded zucchini in a clean kitchen towel and squeeze to remove excess moisture.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs. Add the vegetable oil and vanilla extract, blending well. Stir in the shredded zucchini and buttermilk.
- Gradually add the wet mixture to the dry ingredients, folding gently until combined. Fold in chocolate chips or walnuts if desired.
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. Frost if desired and serve.
Notes
- Squeeze excess moisture from shredded zucchini to ensure the cake remains moist but not soggy.
- For extra flavor, fold in chocolate chips or chopped walnuts before baking.
- Let the cake cool completely before frosting or slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg