CHOCOLATE ZUCCHINI CAKE

Who knew garden veggies could be this indulgent? Chocolate Zucchini Cake is the ultimate sneaky treat—moist, rich, and deeply chocolaty, with grated zucchini adding a tender crumb and subtle sweetness. You won’t taste the greens, but you’ll love the texture they bring. Whether topped with a silky frosting or a drizzle of ganache, this cake proves that vegetables and dessert can be deliciously compatible.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F (175°C). Grease a 9x12-inch baking pan.

Step 2

2. Mix wet ingredients: In a large bowl, cream butter, vegetable oil, sugar, and cocoa until fluffy. Add eggs one at a time, beating well. Stir in sour milk and vanilla.

Step 3

3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, instant coffee or ground coffee and cinnamon.

Step 4

4. Bring it all together: Gradually add dry ingredients to the wet mixture. Fold in grated zucchini until evenly distributed.

Step 5

5. Bake for 45–60 minutes or until a toothpick inserted into the center comes out clean.

Step 6

6. Cool in pan before slicing. Serve as-is or top with chocolate frosting or a sprinkle of powdered sugar.