Description
This Double Chocolate Zucchini Cake is a moist and delicious dessert that combines the richness of cocoa and chocolate chips with the wholesome goodness of shredded zucchini. Perfect for serving a crowd, this cake balances sweetness with a subtle hint of cinnamon, making it a delightful treat for chocolate lovers who appreciate a healthier twist.
Ingredients
Dry Ingredients
- 2 1/2 cups white whole wheat flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
Wet Ingredients
- 1 1/2 cups sugar
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk (shake the carton before measuring)
- 2 eggs, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla
Additional Ingredients
- 2 cups shredded zucchini (from about an 8- to 9-ounce zucchini)
- 2/3 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F, suitable for an aluminum 9×13 baking pan. Adjust baking times if using glass or dark metal pans.
- Prepare Pan: Lightly grease an aluminum 9×13 inch baking pan with cooking spray and flour it if necessary. This step may not be required depending on your pan’s finish.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, unsweetened cocoa, baking soda, baking powder, cinnamon, and sea salt until thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, blend the sugar, unsweetened applesauce, buttermilk, lightly beaten eggs, canola oil, and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredient bowl and pour in the wet mixture. Gently stir until the batter is uniformly moist but avoid over-mixing to keep the cake tender.
- Add Zucchini: Fold in the shredded zucchini gently, mixing just enough to distribute it evenly throughout the batter.
- Transfer to Pan and Add Chocolate Chips: Spoon the batter into the prepared pan, spreading it out evenly. Sprinkle the chocolate chips over the top of the batter for a delicious chocolate burst in every bite.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes. Check doneness by inserting a toothpick near the center; it should come out just barely clean.
- Cool and Serve: Allow the cake to cool completely in the baking pan on a wire rack before slicing and serving to ensure clean cuts and optimal texture.
Notes
- Adjust baking times if using a glass or dark metal pan; these materials can alter cooking times and heat distribution.
- Do not over-mix the batter after combining wet and dry ingredients to avoid a dense cake texture.
- Shredded zucchini adds moisture and nutrition without overpowering the chocolate flavor.
- Shake the buttermilk carton before measuring to ensure accurate liquid content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
