Chocolate Zucchini Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
¾
cup
unsweetened natural cocoa powder
-
2
teaspoons
baking soda
-
½
teaspoon
baking powder
-
1
teaspoon
espresso powder (optional)
-
½
teaspoon
salt
-
1
cup
canola or vegetable oil
-
1
cup
granulated sugar
-
¾
cup
packed light or dark brown sugar
-
4
large
eggs
-
⅓
cup
sour cream or plain yogurt
-
2
teaspoons
pure vanilla extract
-
3
cups
shredded zucchini
-
1
cup
semi-sweet chocolate chips
The frosting
-
chocolate frosting or vanilla frosting
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch round cake pans.
- Whisk together the dry ingredients in one bowl.
- In another bowl, beat the wet ingredients until combined.
- Combine the wet and dry mixtures, then fold in the chocolate chips.
- Divide the batter between the prepared cake pans and bake for 25-32 minutes.
- Allow the cakes to cool completely in the pans.
- Assemble the cake by leveling the tops, layering with frosting, and frosting the sides.
- Decorate as desired and serve.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
5g
Sodium
300mg
Cholesterol
60mg
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