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Chocolate Zucchini Cake
Easy, one-bowl chocolate zucchini cake is a delicious way to use zucchini!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
20
servings
Calories
174
kcal
Author
Kate @ I Heart Eating
Equipment
9x13 pan
Ingredients
3
cups
grated zucchini
1/2
cup
vegetable oil
1/2
cup
buttermilk
4
large eggs
1
teaspoon
vanilla extract
2
cups
all-purpose flour
1 ½
cups
granulated sugar
1/2
cup
unsweetened cocoa powder
2
teaspoons
baking soda
1/2
teaspoon
salt
1/4
teaspoon
ground cinnamon
1/2
cup
warm water
US Customary
-
Metric
Instructions
Preheat oven to 350 F (175 degrees C).
Grease and flour a 9x13 inch baking pan. Set aside.
Grate zucchini and place in colander while you continue with recipe.
In a large bowl, whisk together the oil and buttermilk until well-combined.
Whisk in the eggs until well-combined.
Add the vanilla and whisk until well-combined.
Add the flour, sugar, cocoa, baking soda, salt, and cinnamon. Whisk until combined.
Fold in the zucchini until combined.
Whisk in the water just until combined.
Pour into the prepared pan.
Bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake completely before frosting with your favorite frosting.
Video
Notes
Zucchini
: There's no need to peel or squeeze the zucchini dry. Simply place the zucchini in a colander while you continue with the recipe.
Buttermilk
: Regular or low-fat buttermilk will work. If you don't have buttermilk, you can make an easy substitute with
this recipe
.
Cinnamon
: The cinnamon adds a bit of extra flavor, but you can omit it if you prefer.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
174
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
33
mg
|
Sodium:
189
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
88
IU
|
Vitamin C:
3
mg
|
Calcium:
19
mg
|
Iron:
1
mg