Recipe of Chocolate Zucchini Cake With Raspberry, as a rich and moist dessert that cleverly incorporates zucchini, adding moisture without compromising the chocolatey flavor. The raspberries add a tart contrast, making this cake both indulgent and refreshing.
Cooking Time:
1 hour 15 minutes
Ingredients:
2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup fresh raspberries
1/2 cup dark chocolate chips
Recipe:
Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs and vanilla extract, beating until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini, raspberries, and dark chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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