Zucchini Chocolate Cake
Unbelievably moist and deeply chocolate — with a whole cup of hidden grated zucchini that no child will ever detect. A clever way to sneak in the greens.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups grated zucchini, lightly squeezed
- 1 ripe banana, mashed
- 1/2 cup (120 ml) pure maple syrup
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 1/2 cup (50 g) cocoa powder
- 1 1/2 cups (180 g) whole-wheat pastry flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chips
How to make it
Preheat oven to 350°F (175°C). Line a 9-inch round or 8x8 pan.
Whisk zucchini, banana, maple, eggs, coconut oil and vanilla.
Combine cocoa, flour, leaveners and salt; fold into wet until just mixed.
Fold in chocolate chips.
Bake 36–42 minutes until a toothpick comes out with a few moist crumbs. Cool before slicing.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Zucchini Chocolate Cake
Unbelievably moist and deeply chocolate — with a whole cup of hidden grated zucchini that no child will ever detect. A clever way to sneak in the greens.
Ingredients
- 1 1/2 cups grated zucchini, lightly squeezed
- 1 ripe banana, mashed
- 1/2 cup (120 ml) pure maple syrup
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 1/2 cup (50 g) cocoa powder
- 1 1/2 cups (180 g) whole-wheat pastry flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round or 8x8 pan.
- Whisk zucchini, banana, maple, eggs, coconut oil and vanilla.
- Combine cocoa, flour, leaveners and salt; fold into wet until just mixed.
- Fold in chocolate chips.
- Bake 36–42 minutes until a toothpick comes out with a few moist crumbs. Cool before slicing.
