This chocolate zucchini cake is moist and powdery, sweet but not extremely sweet, and it’s a good use for zucchini! You can frost it with chocolate frosting or cream cheese frosting.
Contents
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Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Servings: 24
Yield: 1 9×13-inch cake
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Servings: 24
Yield: 1 9×13-inch cake
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 3 cups grated zucchini
- ¾ cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Add oil and eggs; mix well until just combined. Fold in zucchini and walnuts until they are evenly distributed; pour the cake batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool the cake completely before frosting it with your favorite frosting.