Chocolate Zucchini Snack Cake

Indulge in the irresistible fusion of rich chocolate flavor and wholesome goodness with this Chocolate Zucchini Snack Cake. Perfectly moist and packed with tender shreds of zucchini, this easy-to-make treat strikes the ideal balance between decadence and feel-good baking. Featuring simple pantry staples like cocoa powder, chocolate chips, and a hint of cinnamon, this cake is a one-bowl wonder that comes together in just 15 minutes of prep time. Whether you're serving it as an afternoon snack or a casual dessert, its soft texture and chocolaty sweetness are sure to win over both kids and adults. Bonus: it's a great way to sneak some veggies into your day without compromising on indulgence. Keywords: chocolate zucchini cake, moist snack cake, easy dessert recipe, hidden veggies, chocolate chip cake.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 cup Granulated sugar
• 0.5 cup Light brown sugar
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground cinnamon (optional)
• 2 Eggs
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 0.5 cup Whole milk or buttermilk
• 2 cups Shredded zucchini (packed and lightly squeezed to remove excess moisture)
• 1 cup Semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon (if using). Make sure the dry ingredients are fully combined and free of lumps.

Step 3

In a medium bowl, beat the eggs. Add the vegetable oil, vanilla extract, and milk. Mix until well combined.

Step 4

Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 5

Fold in the shredded zucchini. The batter will be thick, but the zucchini will release moisture as it bakes, resulting in a moist cake.

Step 6

Gently stir in the chocolate chips until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared baking pan, smoothing it out to create an even layer.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).

Step 9

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing.

Step 10

Cut into squares or rectangles and serve as a snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1680.7g)

Amount per serving	% Daily Value*
Calories	4308.7

Total Fat 183.9g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 67.2g
Cholesterol 384mg	0%
Sodium 3148.7mg	0%
Total Carbohydrate 696.2g	0%
Dietary Fiber 66.4g	0%
Total Sugars 411.0g
Protein 82.5g	0%

Vitamin D 144IU	0%
Calcium 525.6mg	0%
Iron 38.4mg	0%
Potassium 3810.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 6.9%

Carbs: 58.4%