Zucchini Chocolate Cake

This zucchini chocolate cake is so moist and rich, it tastes much better than it looks. Another secret is that vegetables are concealed inside a dessert and made with healthy whole wheat flour. You can easily transform this chocolate zucchini cake recipe into a sheet cake, muffins, or cupcakes because it’s so versatile. Check out our healthy carrot cake recipe!!!

Chocolate Zucchini Cake

This healthy chocolate zucchini cake with zucchini, whole wheat, and cocoa powder is so easy to make at home. Baking with zucchini adds a lot of moisture, which is one of my favorite things about it. It is a go-to recipe at our home.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

• 1 cup whole wheat flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs at room temperature
• 1/4 cup unsalted butter melted and cooled to room temperature
• 1/4 cup canola or vegetable oil or coconut oil
• 3/4 cup 150g packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini about 2 small*
• 3/4 cup 180g semi-sweet chocolate chips or chopped chocolates

Instructions

 

• Preheat oven to 350°F (177°C). Grease one 9×5 inch cake pan. Set aside.
• Whisk the flour, baking soda, cocoa powder, and stir together in a medium bowl.
• In another large bowl, add oil, melted butter, brown sugar, eggs, and vanilla. Mix it together using a handheld or stand mixer fitted with a paddle or whisk attachmen until combined and the mixture is smooth.
• Add dry ingredients in to the wet ingredients and beat on medium speed until just combined, don’t overmix.
• Add shredded zucchini and stir until just combined.
• Stir in 3/4 cup chocolate chips or chopped chocolates. Batter will be slightly thick.
• Pour batter evenly into cake pans. Sprinkle the remaining 1/4 cup of chocolate chips on top of the cake. Bake for around 50-60 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Because of the chocolate chips, the toothpick test may hit some chocolate chips. Allow cakes to cool completely in the pans set on a wire rack.
• Cover any leftover cake and store at room temperature for 1-2 days or in the refrigerator for up to 3 days or keep it in the freezer.