Chocolate Zucchini Cake

This chocolate cake stays perfectly moist thanks to grated zucchini, with chocolate chips adding sweet melty goodness. Simple, comforting and perfect for any occasion.

Ingredients

1 cup canola or vegetable oil
1 ¾ cups sugar
2 large eggs
1 tsp. vanilla extract
½ cup buttermilk
2 ½ cups all-purpose flour
½ tsp. salt
4 Tbsp. baking cocoa
1 tsp. baking soda
¼ tsp. ground cinnamon
2 medium zucchini
⅔ - ¾ cup chocolate chips

Steps

Preheat oven to 325°F. In a large bowl, cream together oil, sugar, eggs, vanilla and buttermilk.
In a separate bowl, sift together flour, salt, cocoa, baking soda and cinnamon. Add dry ingredients into creamed mixture and mix to combine.
Using a box grater, coarsely grate zucchini to yield about 2 cups. Press down on the grated zucchini and pour off 1–2 tablespoons juice to keep the cake from being too gooey. Add zucchini to bowl and mix to combine.
Pour into greased 9x13-inch baking pan. Sprinkle chocolate chips over top. Bake until a toothpick inserted in center comes out clean, 45 minutes.

Tips

If you don’t have buttermilk, add 1½ tsp. white vinegar to a measuring cup, fill to ½ cup with milk and let sit 5–10 minutes before using.

This recipe is

Vegetarian
Nut-free