Zucchini Chocolate Cake







A recipe allowed in a / / diet.

We urge you to try this zucchini cake on a gloomy day with some hot tea. It's quite dense from the zucchini addition and can keep your hunger at bay so you can have it also as breakfast. Serve it plain or, optionally, garnish it with chocolate topping.

Nutritional Chart

Calories: 444 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 17 g
  • 119 g

Ingredients Needed for Zucchini Chocolate Cake

1 cup sugar
4 eggs
1 tablespoon vanilla extract
¼ cup cocoa powder
1 tablespoon baking soda
2 cups of flour
1 medium zucchini, shredded
⅓ cup vegetable oil
¼ cup chocolate topping

How to Make Zucchini Chocolate Cake

  1. Add the sugar, eggs, and vanilla extract to the mixer bowl. Mix.
  2. Continue adding the cocoa powder, baking soda, flour, and zucchini. Mix more until even. Slowly add the vegetable oil, too, while mixing.
  3. Line a rectangular loaf pan with parchment paper and transfer the zucchini and cocoa mixture to it. Bake for 50 minutes at 350⁰F/175⁰C.
  4. Remove the cake from oven and place it on the work surface. Poke holes in it using a fork and garnish with chocolate topping.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top