Chocolate Zucchini Cake


  • 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
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Servings:  18
Prep Time:  15 Minutes
Total Time:  1 hour 15

Related Categories:   Dessert,  


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

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