The Most Delicious Moist Chocolate Zucchini Cake Recipe

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup unsweetened cocoa powder
• 0.5 cup butter
• 0.25 cup vegetable oil
• 2 cups white sugar
• 3 eggs eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 0.25 cup milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder. Set aside the dry ingredients.
2. In a large mixing bowl, cream together the softened butter, oil, and granulated sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate small bowl, combine the shredded zucchini with the milk. Gradually beat the dry flour mixture into the wet ingredients, alternating with the zucchini mixture until just combined. Pour the cake batter into the prepared baking pan, spreading evenly.
3. Bake in the preheated oven for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan before slicing and serving.

Nutrition

• Calories: 274 kcal
• Fat Content: 11 g
• Fiber Content: 2 g
• Sugar Content: 26 g
• Sodium Content: 378 mg
• Protein Content: 4 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g