Chocolate Zucchini Cake
Chocolate Zucchini Cake is moist, tender and full of rich chocolate flavor! The cake is topped with chopped nuts, brown sugar and chocolate chips which gives this the most delicious crumbly topping! This Chocolate Zucchini Cake Recipe is easy and flavorful!
Servings: 12 -16 servings
Ingredients
- 1 cup shredded zucchini approx 1 zucchini
- 1/4 cup butter
- 1/4 cup canola oil or vegetable oil
- 3/4 cup + 2 tbsp sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1 tsp lemon juice
- 1 1/4 cup flour
- 2 tbsp cocoa
- 1/2 tsp soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup mini chocolate chips
- 1/4 cup brown sugar
- 1/4 cup chopped nuts I like pecans
Instructions
- Preheat the oven to 350°.
- Grate the zucchini and let it sit on a paper towel. The paper towel will absorb the moisture from the zucchini. Change the paper towel as needed while making the cake batter.
- Using either a hand mixer or stand mixer, combine the butter, oil and sugar.
- Mix in the egg, vanilla, milk and lemon juice until well combined.
- Add in the flour, cocoa, soda, baking powder, cinnamon and salt. Mix thoroughly.
- Change the paper towel underneath the zucchini one last time and squeeze the remaining liquid out of the zucchini.
- Using a spoon, fold the zucchini into the cake batter.
- Pour batter into a greased 9X9 pan.
- Sprinkle the chocolate chips, brown sugar and chopped nuts on top of the cake.
- Bake at 350° for 30-35 minutes or until a toothpick comes out clean.
- Cool and then serve!
Notes
This recipe doubles great to make a 9X13 cake!
If you'd like to cook this in the Instant Pot, cook on Manual HIGH for 55 minutes, QR.