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–+ servings
Double Chocolate Zucchini Cake

Satisfy Your Sweet Tooth with Double Chocolate Zucchini Cake

Indulge in a guilt-free Double Chocolate Zucchini Cake that delights with rich flavor and hidden veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 143
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 cups white whole wheat flour Can substitute with gluten-free flour
  • 3/4 cup unsweetened cocoa Use unsweetened cocoa for control over sweetness
  • 1 teaspoon baking soda Check for freshness
  • 1 teaspoon baking powder Check for freshness
  • 2 teaspoons cinnamon Optional
  • 1/2 teaspoon sea salt Use fine grain for best distribution
  • 1 1/4 cups sugar Can reduce for a less sweet treat
  • 1 cup unsweetened applesauce Can replace with more zucchini or mashed banana
  • 1 cup low-fat buttermilk Can be replaced with regular milk mixed with vinegar
  • 2 large eggs Substitute with flax eggs for vegan option
  • 1/2 cup canola oil Light olive oil is also an alternative
  • 2 teaspoons vanilla extract Pure vanilla is ideal
  • 1 cup shredded zucchini Keep the skin on
  • 1 cup chocolate chips Dark chocolate can be used or omit for lighter cake
Optional Toppings
  • 1 scoop vanilla ice cream Serve warm with cake
  • 1/2 cup fresh strawberries Adds color and freshness

Equipment

  • 9x13 aluminum baking pan
  • mixing bowls
  • Whisk
  • spatula
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 350°F (325°F for glass or dark pans) and prepare your baking pan.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and sea salt.
  3. Mix sugar, applesauce, buttermilk, eggs, canola oil, and vanilla extract until smooth.
  4. Combine wet and dry ingredients gently, being careful not to over-mix.
  5. Fold in the shredded zucchini carefully, ensuring even distribution.
  6. Transfer batter to the prepared pan and sprinkle chocolate chips on top.
  7. Bake for approximately 30 minutes, checking with a toothpick for doneness.
  8. Cool the cake in the pan on a wire rack completely before serving.

Nutrition

Serving: 1sliceCalories: 143kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 170mgPotassium: 130mgFiber: 2gSugar: 9gVitamin A: 100IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

Store in an airtight container. Freezes well for up to 3 months. Thaw in the refrigerator overnight for best results.

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