A rich and healthy chocolate zucchini cake made with freshly shredded zucchini and loaded with chocolate.
For me, chocolate cake is the perfect dessert with a cup of coffee. Look at this chocolate cake and believe me this cake tastes even better than it looks!.
You will also like, Low carb zucchini Brownie Bites.
Healthy Chocolate Zucchini Cake Recipe
In this triple chocolate zucchini cake, I used dark chopped chocolate, unsweetened chocolate chips and unsweetened cocoa powder, such a dense chocolate cake.
If you never tasted a chocolate cake with vegetables before, here is your chance, make this chocolate zucchini cake in which you will not see or taste the zucchini and will enjoy a pleasant chocolaty taste. It's a really delicious must-try cake!.
Chocolate Cake Ingredients
- Plain flour
- Zucchini, grated
- Baking powder
- Unsweetened cocoa powder
- Eggs, room temperature
- Vanilla extract
- Unsweetened chocolate, chopped
- Vegetable oil
- White sugar
- Unsweetened chocolate chips (optional)
How To Make This Healthy Chocolate Zucchini Cake
Preparing the oven: Preheat the oven at 170C.
Making the cake: In a bowl, mix the eggs and vanilla extract using the electric hand mixer. Then add the sugar and butter and keep whisking.
After that, add the flour, baking powder and cocoa powder then continue whisking.
Finally, add the grated zucchini and chopped chocolate then mix using a spatula or wooden spoon. A very thick batter will form, don't worry.
Preparing the cake pan: line a 22 cm cake pan with parchment paper and grease the sides with butter. Then pour the batter in the pan.
Baking: Bake the cake for 50- 55 minutes or until a toothpick inserted in the centre of the cake, comes clean.
Garnish: Sprinkle some dark chocolate chips on the top (optional).
Tips and Variations
- You don't need to squeeze the liquid from the zucchini as it is useful in making the cake moist.
- I like to peel the zucchini before using it in desserts, but that is optional; if you don't peel it, it won't affect the outcome.
- Pour the batter into muffin cups to make muffins, or pour it into a bundt pan.
- Add some cinnamon powder to the batter.
- Replace dark chocolate whit white chocolate.
- Add some nuts or dried fruits into the batter
More Cake Recipes
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Healthy Chocolate Zucchini Cake
Ingredients
- 1 ½ cups plain flour
- 1 ½ cups zucchini
- 1 ½ teaspoon baking powder
- 3 tablespoon unsweetened cocoa powder
- 4 eggs room temperature
- 2 teaspoon vanilla extract
- 225 g unsweetened chocolate chopped
- ¾ cup vegetable oil
- 1 ¼ cups white sugar
- 1 tablespoon unsweetened chocolate chips
Instructions
- Preheat the oven at 170C.
- In a bowl, mix the eggs and vanilla extract using the electric hand mixer. Then add the sugar and oil and keep whisking.4 eggs, 2 teaspoon vanilla extract, 1 ¼ cups white sugar, ¾ cup vegetable oil
- After that, add the flour, baking powder and cocoa powder then continue whisking.1 ½ cups plain flour, 1 ½ teaspoon baking powder, 3 tablespoon unsweetened cocoa powder
- Finally, add the grated zucchini and chopped chocolate then mix using a spatula or wooden spoon. A very thick batter will form, don't worry.1 ½ cups zucchini, 225 g unsweetened chocolate
- line a 22 cm cake pan with parchment paper and grease the sides with butter. Then pour the batter in the pan.
- Bake the cake for 50- 55 minutes or until a toothpick inserted in the centre of the cake, comes clean.
- Sprinkle some dark chocolate chips on the top (optional).1 tablespoon unsweetened chocolate chips
Notes
- You don't need to squeeze the liquid from the zucchini as it is useful in making the cake moist.
- I like to peel the zucchini before using it in desserts, but that is optional; if you don't peel it, it won't affect the outcome.
- Pour the batter into muffin cups to make muffins, or pour it into a bundt pan.
- Add some cinnamon powder to the batter.
- Replace dark chocolate whit white chocolate.
- Add some nuts or dried fruits into the batter
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