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–+ servings
Double Chocolate Zucchini Cake

Decadent Double Chocolate Zucchini Cake You'll Crave Today

This Moist Double Chocolate Zucchini Cake combines indulgent flavors and hidden nutrition, making it a guilt-free dessert for chocolate lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Whole Wheat Flour substitute with all-purpose flour for lighter texture
  • ¾ cup Unsweetened Cocoa ensure it's unsweetened
  • 1 teaspoon Baking Soda check freshness
  • 1 teaspoon Baking Powder check freshness
  • 1 teaspoon Ground Cinnamon optional but recommended
  • ½ teaspoon Sea Salt fine grain preferred
  • 1 cup Sugar can be reduced if served with ice cream
  • ½ cup Unsweetened Applesauce replaces fat and moisture
  • 1 cup Low-Fat Buttermilk can substitute with regular milk and vinegar
  • 2 large Eggs for vegan option, use a flax egg
  • ½ cup Canola Oil alternatively use melted coconut oil
  • 1 teaspoon Vanilla Extract no substitutions advised
  • 2 cups Shredded Zucchini no need to peel, use fresh zucchini
  • 1 cup Chocolate Chips substitute with dark chocolate or reduce quantity
Optional Toppings
  • 1 cup Powdered Sugar for dusting
  • 1 cup Whipped Cream for added richness
  • 1 cup Fresh Berries such as strawberries or raspberries

Equipment

  • 9x13 aluminum baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (or 325°F for a glass dish).
  2. Lightly coat a 9x13 aluminum baking pan with cooking spray.
  3. In a large mixing bowl, whisk together the white whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, and sea salt.
  4. In a separate bowl, mix the sugar, unsweetened applesauce, low-fat buttermilk, eggs, canola oil, and vanilla extract until well combined.
  5. Create a well in the dry ingredients and pour in the wet mixture. Stir until just combined.
  6. Carefully fold in the shredded zucchini into the batter.
  7. Pour the batter into the prepared baking pan and sprinkle chocolate chips over the top.
  8. Bake in the preheated oven for about 30 minutes. Check for doneness with a toothpick.
  9. Let the cake cool completely in the pan on a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cake is both healthy and indulgent, perfect for meal prep and freezer-friendly to satisfy any cravings anytime.

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