- 1½ cup flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ¾ cup vegetable oil
- ¾ cup sugar
- ½ cup brown sugar
- 3 eggs
- ¼ cup greek yogurt or sour cream
- 2 teaspoons vanilla
- 2 medium zucchini grated, about 3 cups loosely packed
- 1 cup chocolate chips
Frosting (optional)
- 1½ cup powdered sugar
- 5 Tablespoons butter
- ¼ cup cocoa
- 1 shot espresso or use espresso powder to make about ¼ cup espresso.
- 1 teaspoon vanilla
- 1 Tablespoon cream if needed
Preheat oven to 350˚F and grease two 9" round pans.
Place eggs in a bowl of warm water to bring to room temperature.
Combine flour, cocoa, baking powder, baking soda, salt and espresso powder in a bowl. Set aside.
In a large bowl, combine the remaining ingredients (except chocolate chips). Blend with a mixer.
Add dry ingredients and mix well. Fold in chocolate chips.
Distribute the thick batter evenly into pans. Bake for 20-25 minutes.
Frosting (optional)
Place butter, powdered sugar and cocoa in a bowl. Mix until combined.
Add hot espresso and mix. Add vanilla and whip until fluffy.
Add cream if needed to reach desired consistency.
Frost zucchini cake as desired.
- Nutrition is calculated with optional frosting.
- Check cake for doneness with a toothpick. If it does not come out clean when inserted into the middle of the cake, bake for 5 minutes longer and check again.
- Store chocolate cake with zucchini at room temperature, covered for about 3 days.
- Refrigerate cake covered for about a week.
- Freeze cooled cake in individually wrapped pieces or as a whole cake for about 3 months. Wrap first in plastic wrap, then place in a zippered bag or wrap with foil.
Calories: 349kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 132mg | Potassium: 264mg | Fiber: 2g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg