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Easy and Delicious Double Chocolate Zucchini Cake
This double chocolate zucchini cake is moist, rich and extra chocolatey. It's really easy to make, and you can't even tell there's zucchini in it.
Equipment
- 1 box grater or shredded
- 1 9-inch round cake pan (you can also use a Bundt pan or a muffin tin; see Note 1)
- 1 whisk
- 1 spatula, rubber or silicone
Ingredients
- 1 cup zucchini, shredded (about 1 small zucchini)
- 1 â…” cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup plain Greek yogurt
- ¾ cup granulated sugar
- ½ cup coconut oil, melted and slightly cooled
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup semi-sweet or milk chocolate chips
- neutral oil or cooking spray, for greasing
Instructions
- Using your hands, cheesecloth or a paper towel, wring as much excess water from the zucchini as possible then set aside (I measured the 1 cup of shredded zucchini BEFORE squeezing out the water, so you'll have a little less after)
- Preheat the oven to 350℉ and grease a 9-inch round cake pan then set aside
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside
- In a large mixing bowl, whisk together the Greek yogurt, sugar, coconut oil, eggs and vanilla extract
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined (stop mixing as soon as you can no longer see flour)
- Mix in the shredded zucchini and the chocolate chips, reserving a handful of chocolate chips to garnish the top
- Transfer the batter to the prepared baking dish and spread evenly then top with the remaining chocolate chips (it will be very thick)
- Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean
- Allow to cool slightly before slicing
Notes
Note 1:Â You can use a 9-inch round or square baking dish for this recipe, or you can use a Bundt pan or even a muffin tin. If you’re using a Bundt pan, make sure it’s really well greased and check on the cake after 25 minutes as it may cook a little quicker. If you’re using a muffin tin, you may need to bake in 2 batches or use 2 12-cup muffin tins. The cooking time for muffins will be around 15-20 minutes depending on the size of your muffin tin cups.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 sliceCalories: 446kcalCarbohydrates: 55gProtein: 9gFat: 23gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 43mgSodium: 325mgPotassium: 305mgFiber: 4gSugar: 28gVitamin A: 102IUVitamin C: 3mgCalcium: 98mgIron: 4mg
Tried this recipe?Let us know how it was!