Zucchini Chocolate Cake

This Zucchini Chocolate Cake recipe is so moist and easy, and only uses 4 ingredients. It puts a unique twist on classic, rich chocolate cake and nobody will even know there’s veggies in it. The best chocolate zucchini cake recipe is great because it’s super moist and fudgy, and it’s a great way to get the kids to eat some veggies.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 9 Servings

Calories: 303 kcal per serving

Ingredients

14 ½ ounces - Chocolate cake mix
2 - Eggs
2 cups - zucchini
1 cup - Chocolate chips

Instructions

Preheat the oven to 350℉ and lightly grease a 8×8 inch baking pan.
In a large mixing bowl whisk the eggs until the whites and yolks are well mixed.
Next add in the cake mix. Drain any excess water from the shredded zucchini and add it to the bowl. The zucchini doesn’t have to be dry or thoroughly drained, just any excess water poured off. Mix until everything is well incorporated.
Add in the chocolate chips, reserving about ¼ of a cup if desired to sprinkle across the top. Fold in the chocolate chips until they are evenly distributed.
Pour the batter in the prepared baking dish and smooth evenly into the baking pan. Sprinkle the reserved chocolate chips evenly across the top.
Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

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