Double-Chocolate Zucchini Cake
A rich, moist double-chocolate zucchini cake with tender zucchini and deep cocoa flavor, perfect for chocolate lovers and suitable for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 12-inch pan or two 9-inch round pans.
- In a mixing bowl, combine sugar and margarine or butter until well blended.
- Add vanilla extract and eggs; beat until smooth.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Stir in shredded zucchini and sour cream until evenly incorporated.
- Pour the batter into the prepared pan(s).
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutrition & Diet Analysis (per serving)
548
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).