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- 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - 1 tsp baking soda - ½ tsp baking powder - ½ tsp salt - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil or melted coconut oil - 2 large eggs - 1 tsp vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts or pecans (optional) - Mixing bowls - Whisk - Spatula - 9-inch round cake pan - Wire rack - Prep Time: 15 mins - Cook Time: 25-30 mins - Total Time: 45 mins - Servings: 8-10 The key to a great double chocolate zucchini cake lies in the ingredients. Start with fresh zucchini. Grate it finely for even mixing. This helps hide the veggie while keeping the cake moist. Next, I use both granulated and brown sugar. The granulated sugar adds sweetness, while the brown sugar gives it a rich flavor. I love the depth that unsweetened cocoa powder brings. It makes the cake chocolaty without being too sweet. The oil plays a big role too. You can choose vegetable oil or melted coconut oil. Both options work well, so pick your favorite! Vanilla extract adds warmth. It rounds out all the flavors. Don't forget about the chocolate chips. I recommend semi-sweet for a nice balance of sweetness. If you want to add some crunch, go for walnuts or pecans. They are a tasty option but not a must. Gather all your ingredients and equipment before starting. When you prepare everything, it makes the process smooth and easy. For the full recipe, check out the detailed steps provided earlier. - Preheat the oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan or line it with parchment paper. - Combine 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 tsp of baking soda, ½ tsp of baking powder, and ½ tsp of salt in a bowl. - Whisk these ingredients together until they blend well. - In a large mixing bowl, whisk ½ cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil until smooth. - Add 2 large eggs and 1 tsp of vanilla extract to the bowl, then beat until combined. - Gradually mix in the dry ingredients from the other bowl. Be careful not to overmix; just combine until smooth. - Gently fold in 1 ½ cups of grated zucchini, 1 cup of semi-sweet chocolate chips, and ½ cup of chopped walnuts or pecans if you like. - Pour the thick batter into the prepared cake pan. Smooth the top with a spatula. - Bake in the preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean. - Let the cake cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. You can find the full recipe [here](#). This cake is rich and moist, thanks to the zucchini! To make the best double chocolate zucchini cake, avoid overmixing the batter. Overmixing can lead to a dry cake. Stir just until you see no flour. This keeps your cake moist and tender. When selecting zucchini, look for firm and shiny skin. The best zucchini is small to medium-sized. Large zucchini can have tough skin and more seeds. Wash the zucchini well before grating. You want to keep all the fresh flavor. For a beautiful presentation, dust the cooled cake with powdered sugar or cocoa powder. This adds a nice touch and makes it look fancy. Serve it with whipped cream or a scoop of vanilla ice cream on the side. The creaminess balances the rich chocolate flavor perfectly. If you need a gluten-free cake, substitute all-purpose flour with almond flour. This change adds a lovely nutty flavor. You can also try a mix of gluten-free flour blends. For a dairy-free option, use coconut oil instead of butter. Replace regular chocolate chips with dairy-free chocolate chips. These small changes keep the cake delicious without the dairy. Check out the Full Recipe for all the details needed to make this cake perfect! {{image_2}} Error: Error code: 429 - {'error': {'message': 'Rate limit reached for gpt-4o-mini in organization org-zFeAnX8gJvsCtEtJubNX3NN3 on tokens per min (TPM): Limit 200000, Used 197943, Requested 2166. Please try again in 32ms. Visit https://platform.openai.com/account/rate-limits to learn more.', 'type': 'tokens', 'param': None, 'code': 'rate_limit_exceeded'}} To keep your double chocolate zucchini cake fresh, store it in an airtight container. This helps lock in moisture and flavor. Place the cake in the fridge if you plan to keep it for more than a couple of days. If you want to avoid a dry texture, wrap it tightly in plastic wrap before placing it in the container. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into individual portions. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer-safe bag or container. To enjoy later, thaw a slice in the fridge overnight. This helps keep it moist and tasty. When stored correctly, your cake can last up to a week in the fridge. If frozen, it can stay fresh for about three months. Always check for signs of spoilage before eating. If you notice any off smells, or if the cake looks dry or moldy, it’s best to toss it out. Enjoying this cake at its best makes all the difference! For the full recipe, check the link above. Yes, you can use frozen zucchini. However, it has more water than fresh zucchini. To fix this, thaw the zucchini first. Then, squeeze out the extra water with a clean towel. This helps keep the cake from getting too wet. For the best flavor, I recommend using unsweetened cocoa powder. It offers a rich taste without added sugars. Dutch-processed cocoa also works well. It has a smoother flavor and darker color. Choose based on your taste preference. This cake can be made vegan! Replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg. This helps bind the ingredients together. Also, choose dairy-free chocolate chips. To boost the chocolate flavor, add extra cocoa powder. Try adding an extra 2 tablespoons to the batter. You can also mix in more chocolate chips. Dark chocolate chips add great depth. For a fun twist, add chocolate chunks for a gooey texture. This recipe combines simple ingredients to create a rich and moist cake. You learned how to prepare, bake, and store it for the best results. With tips on variations, you can easily adapt the recipe to your taste preferences. Whether you choose to make it healthier or try different flavors, this cake is easy and fun to make. Enjoying it with friends or family makes it even better. Now, you’re ready to bake and impress with your delicious creation!

Best Double Chocolate Zucchini Cake

Indulge in the rich flavors of this decadent double chocolate zucchini cake! With just the right blend of grated zucchini, cocoa powder, and chocolate chips, this cake is both moist and delicious. It's a delightful way to sneak in some veggies while satisfying your sweet tooth. Perfect for dessert or a special occasion, click through to discover the full recipe and impress your friends and family with this scrumptious treat!
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Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until well mixed.

      In a large mixing bowl, whisk together granulated sugar, brown sugar, and oil until smooth.

        Add the eggs and vanilla extract to the sugar mixture, and beat until combined.

          Gradually fold in the dry ingredients from the medium bowl until just combined—be careful not to overmix.

            Gently fold in the grated zucchini, chocolate chips, and nuts (if using). The batter will be thick and luscious.

              Pour the batter into the prepared cake pan, smoothing the top with a spatula.

                Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

                  Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 8-10

                      - Presentation Tips: Dust the cooled cake with powdered sugar or cocoa powder for an elegant touch, and serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.