Description
Enjoy this simple chocolate zucchini cake topped with whipped cream frosting. It’s moist, delicious, and easy to make.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup milk
- For the frosting: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the grated zucchini.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, in a cold bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the cooled cake with whipped cream frosting.
- Slice and serve.
Notes
- For a richer flavor, add chocolate chips to the batter.
- Store leftover cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg