Craving something sweet but tired of the same old boring chocolate cake? Look no further than this rustic Chocolate Zucchini Cake! Yes, you read that right, zucchini! Before you close out thinking I’m nuts, hear me out. This recipe does not taste like vegetables! The zucchini makes the cake incredibly moist, but otherwise you won’t notice it at all. If you’re looking for a simple, incredibly delicious cake that requires minimal effort and zero decorating, this is it 🙂
Recipe tips:
- Cocoa powder: This recipe calls for basic cocoa powder, but if you’d like to make it a richer chocolate flavor, feel free to use dark chocolate cocoa powder or Dutch process cocoa powder. You can typically find it in your grocery store, but again basic cocoa powder will work too!
- Chocolate chips: I’m not a huge fan of semi-sweet chocolate chips, so in most of my recipes I use milk chocolate chips. They are a little sweeter and in general I prefer the flavor. If you have a preference feel free to swap them out!
- Zucchini: It’s very important that after shredding the zucchini you use paper towels to soak up the extra moisture. Zucchinis have a 94% water content so they will really water down your cake batter if you aren’t careful. I typically double line paper towels and press down to soak up the extra liquid. I repeat this process anywhere from 3-5 times or until the paper towels stop soaking through
If you follow my recipes at all you know I love a good sheet cake. This cake is baked in a 9×13 pan, and I highly suggest you get a pan with a lid so that once it’s baked you can let it cool, then pop the lid on to store or take to a gathering. Oh, and I didn’t even mention the best part! This cake is made in one bowl so it truly is an easy cleanup. No frosting, just pour those chocolate chips all over the top and pop it into the oven 🙂
Chocolate + zucchini may not sound like they go together, but this recipe proves that veggies and chocolate can live in harmony in one delicious chocolate cake! The zucchini adds an incredible amount of moisture and I promise you won’t taste it. Besides, if theres veggies in there, it means it’s healthy, right? 🙂
If you’re interested in other sheet cake recipes, try one of these: Caramel Mocha Cake, Texas Sheet Cake, Dark Chocolate Cake with a White Chocolate Peppermint Swiss Meringue Buttercream
Chocolate Zucchini Cake
Ingredients
- ½ cup butter
- ½ cup vegetable oil
- 2 cups sugar
- 2 eggs room temperature
- 1 tsp vanilla
- ½ cup sour cream
- 2 ½ cups flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ⅓ cup cocoa powder
- 2 cups shredded zucchini
- 2 cups chocolate chips (You can use semi sweet but I prefer milk chocolate)
Instructions
- Preheat the oven to 325°. Grease and flour a 9×13 pan.
- Grate 2 large zucchinis into a medium sized bowl. Pat dry with a paper towel to absorb extra moisture.
- Cream butter, sugar, and oil together until light and fluffy, about 5 minutes. Beat in vanilla and eggs until combined. Stir in sour cream.
- Sift dry ingredients. Add to mixer by alternating between dry ingredients and zucchini, mixing by hand until just combined after each. Stir in about 1 cup of chocolate chips.
- Add batter to your greased and floured pan and sprinkle the rest of the chocolate chips on top. Bake for 40-50 minutes, or until you can insert a toothpick and it comes out clean.
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
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