Chocolate Zucchini Cake
Instructions:
Chocolate Zucchini Cake from Food Done Light
- Preheat oven to 325°. Spray a 9 x 13 inch baking pan with baking spray.
- In the bowl of a stand mixer, cream butter, oil, yogurt, banana and sugar until light and fluffy.
- Add egg, vanilla and milk mixing until well combined.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda and salt. Add 1 tbsp. of flour mixture to shredded zucchini and stir to coat zucchini
- Add the remaining dry ingredients to wet ingredients stirring until just combined.
- Stir in the zucchini.
- Spoon the batter into baking pan.
- Sprinkle with chocolate chips.
- Bake until a toothpick inserted into the middle comes out clean, about 45-50 minutes.
- Place on a wire rack and cool completely.
Chocolate Zucchini Cake from Food Done Light
Jul 9, 2015 by
Servings: 18
Prep Time: 15 Minutes
Total Time: 1 hour 15
Prep Time: 15 Minutes
Total Time: 1 hour 15
Related Categories: Dessert,
Ingredients:
¼ cup unsalted butter, softened ⅓ cup oil 3 tbsp. 2% fat Greek yogurt 1 over ripe banana, mashed 1 cup + 2 tbsp. sugar 1 egg 1 tsp. pure vanilla extract ½ cup unsweetened coconut or almond milk 1 ½ cups (180g) all-purpose flour 1 cup (120g) whole wheat pastry flour 3 tbsp. dark cocoa powder 1 tsp. baking powder 1 tsp. baking soda ½ tsp. kosher salt 2 cups shredded zucchini, squeezed dry in a paper towel 4 oz. mini semi-sweet chocolate chips