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Double Chocolate Zucchini Cake

Double Chocolate Zucchini Cake that Makes Guilt-Free Indulgence

This Double Chocolate Zucchini Cake combines rich chocolate flavor with hidden zucchini for a guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 ¾ cups white whole wheat flour can substitute all-purpose flour
  • ¾ cup unsweetened cocoa powder choose unsweetened for best flavor
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon optional
  • ½ teaspoon sea salt fine grain recommended
  • 1 cup sugar can substitute with lower-sugar alternative
For Moisture and Flavor
  • 1 cup unsweetened applesauce can substitute with mashed banana
  • ½ cup low-fat buttermilk a plant-based milk with vinegar can be used
  • 2 large eggs flax eggs can be used for vegan option
  • ⅓ cup canola oil substitute with avocado oil or melted coconut oil
  • 2 teaspoons vanilla extract
The Sweet Surprise
  • 1 ½ cups shredded zucchini fresh zucchini, do not peel
  • 1 cup chocolate chips dark chocolate preferred

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13-inch baking pan
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (or 325°F for glass or dark metal pans).
  2. Grease a 9x13-inch baking pan with non-stick spray and lightly dust with flour.
  3. In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, cinnamon, and sea salt. Whisk together.
  4. In another bowl, mix together sugar, applesauce, buttermilk, eggs, canola oil, and vanilla extract until smooth.
  5. Pour wet ingredient mixture into dry ingredients and stir until just combined.
  6. Fold in shredded zucchini until evenly distributed in the batter.
  7. Spoon batter into prepared pan and sprinkle chocolate chips on top.
  8. Bake for approximately 30 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool completely in the pan before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

This cake can be modified with nuts or almond flour. It freezes well and can be stored in an airtight container.

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