Indulge your senses with a delightful twist on a classic dessert: Chocolate Pumpkin Zucchini Cake! This moist, rich cake combines the earthy sweetness of pumpkin and the subtle crunch of zucchini, all enveloped in a luscious chocolate flavor that will leave your taste buds dancing. Perfect for any occasion, this recipe not only satisfies your sweet tooth but also sneaks in some veggies, making it a guilt-free treat. Ready to impress your family and friends? Dive into this delectable recipe that promises to be a showstopper at your next gathering!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup grated zucchini
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- Using a clean kitchen towel, squeeze out excess moisture from the grated zucchini. This helps prevent the cake from becoming too wet.
- In a large mixing bowl, combine the sugar, cocoa powder, flour, and baking soda. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate bowl, beat the eggs until they become slightly frothy. Add the pumpkin puree and vanilla extract, mixing until smooth and well incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently to create a consistent batter. Be careful not to overmix.
- Gently fold in the prepared grated zucchini, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, slice into 12 equal servings. Optional: dust with powdered sugar or top with cream cheese frosting if desired.
Tips
- Squeeze the Zucchini: To achieve the perfect texture, make sure to squeeze out excess moisture from the grated zucchini. This step is crucial to prevent your cake from becoming soggy.
- Room Temperature Ingredients: For best results, use eggs and pumpkin puree at room temperature. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cooling Time: Allow the cake to cool in the pan for at least 15-20 minutes before transferring it to a wire rack. This helps set the structure and makes slicing easier.
- Garnish Wisely: For an extra touch of elegance, consider dusting your cooled cake with powdered sugar or topping it with a rich cream cheese frosting. It adds a beautiful finish and enhances the flavor!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 55mg
