Chocolate Zucchini Cake (Healthy)

Zucchini chocolate cake cut into squares on white plate.

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Chocolate Zucchini Cake (Healthy)

This Chocolate Zucchini Cake might just be the yummiest way to use up a pile of zucchini. Plus, it's easy to make, stores well, and is lower in added sugars.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Calories: 132kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
1 cup milk
2 eggs (lightly beaten)
¼ cup unsalted butter (melted, or use canola or avocado oil)
2 teaspoons vanilla extract
1¼ cups whole wheat flour
¼ cup unsweetened cocoa powder
½ cup sugar (or maple syrup)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (or 1 cup blueberries)

US Customary - Metric

Instructions

Preheat oven to 375 degrees F. Coat an 8x8-inch square baking pan with nonstick spray and a piece of parchment paper.
Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Gently stir in the chocolate chips.
Add the batter to the prepared baking pan and spread evenly. Top with more chocolate chips, if desired.
Bake for 22-26 minutes or until a cake tester inserted into the center comes out cleanly.
Let cool for a minute or so in the pan, then use the parchment paper to lift the cake out to transfer to a wire rack to cool to room temperature.

Notes

Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled cake pieces in a zip top freezer bag with as much air removed as possible for up to 3 months.
Serve at room temperature, warmed slightly, or chilled.
Use 1/3 cup sugar if you prefer to reduce the sugar a little. I do not recommend you go below that.
Dairy-free: Use melted coconut oil in place of the butter and use plain nondairy milk.
Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
Egg-free: Use a store bought egg substitute or omit the eggs, increase the milk to 1 1/2 cups, and increase the baking soda to 1 teaspoon. Bake for 24-26 minutes and check for doneness with a cake tester. (I tested this variation and it worked well, though it's moister than the regular recipe so it takes a little longer to bake.) Let cool fully before eating for the best texture.
Use the same amount of honey or maple syrup in place of the sugar.
Use white whole wheat or all-purpose flour if desired.

Nutrition