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Moist Double Chocolate Zucchini Cake Recipe Easy Sheet Pan Dessert

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A moist and fudgy double chocolate zucchini cake baked in a sheet pan, perfect for quick weekday treats or impressive weekend desserts. This recipe balances rich chocolate flavor with the subtle earthiness and moisture of zucchini.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 3/4 cup (75 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (110 grams) packed brown sugar
  • 1/2 cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175 grams) bittersweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) sheet pan with parchment paper, leaving some overhang for easy lifting.
  2. Grate 2 medium zucchinis using a fine grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible, aiming to remove at least half a cup of liquid.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine evenly.
  4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Fold in the grated zucchini and bittersweet chocolate chips.
  6. Transfer the batter into the prepared sheet pan and smooth the top evenly with an offset spatula or the back of a spoon.
  7. Bake on the middle rack for 28-33 minutes. Start checking at 28 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  8. Let the cake cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift it out, slice into squares, and serve.

Notes

Squeeze zucchini thoroughly to remove excess moisture to avoid a soggy cake. Do not overmix the batter to keep the cake tender. Use room temperature eggs for better mixing. Rotate the pan halfway through baking if your oven runs hot or uneven. Use good quality cocoa powder and bittersweet chocolate chips for best flavor. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. Vegan option available by substituting eggs with flax eggs and vegetable oil with coconut oil.

Nutrition

Keywords: double chocolate zucchini cake, sheet pan cake, moist chocolate cake, easy dessert, zucchini dessert, chocolate zucchini cake, quick chocolate cake

Find it online: https://sweetstirring.com/moist-double-chocolate-zucchini-cake-recipe-easy-sheet-pan-dessert/