Description
A rich, moist chocolate cake secretly packed with nutritious zucchini. This indulgent yet wholesome dessert is deeply chocolatey, incredibly tender, and perfect for surprising guests with its hidden veggie goodness.
Ingredients
1 1/2 cups spelt flour (or all-purpose or oat flour)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar (or brown sugar)
1/2 cup mini chocolate chips
1/2 cup plain yogurt (or mashed banana or applesauce)
1/4 cup oil (or additional yogurt/applesauce for fat-free)
2 tsp pure vanilla extract
1 1/2 cups finely shredded zucchini (do not drain)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch square or round baking pan or line it with parchment paper.
- In a large mixing bowl, stir together the flour, cocoa powder, baking soda, salt, sugar, and chocolate chips.
- In a separate bowl, whisk together the yogurt, oil, and vanilla until smooth.
- Combine the wet and dry ingredients, then fold in the shredded zucchini.
- Stir everything just until evenly mixed, being careful not to overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the cake cool before slicing and serving.
Notes
Use a fine grater for the zucchini and do not drain it—its moisture keeps the cake fudgy.
For a vegan version, use dairy-free yogurt or applesauce.
To make it fat-free, skip the oil and double the yogurt or applesauce.
Oat flour makes a great gluten-free substitute.
Add chopped nuts or extra chocolate chips for variation.
Store leftovers in the fridge for up to 4 days or freeze individual slices for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg