Whole Wheat Chocolate Zucchini Cake

16 Pieces
40 min

Rich and indulgent Whole Wheat Chocolate Zucchini Cake with a decadent chocolate frosting. Made unsweetened cocoa and sweetened with stevia, this healthy chocolate cake is so flavorful, you won’t even taste the zucchini in there!


Quite a fun experience with the recipe testing on this one. The original version seemed a bit too dry and it’s hard trying multiple versions with you’re just cooking for one. Especially for an 8x8 cake!


So when I wanted to compare 4 versions, I scaled down the recipe, adjusted the ingredients, and baked 2 of each in muffin cups. Labeled each one as well so I wouldn’t forget which was which.


Side note: The winner was regular eggs (not extra) but extra cocoa. Should have seen that second part coming to be honest.

Whole Wheat Chocolate Zucchini Cake

Recipe details

  • 16  Pieces
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

Cake:

  • 1 cup Zucchini, Shredded (Moisture intact), 1 medium, 176g
  • 1¼ cup Whole Wheat Pastry Flour, 150g
  • ½ cup Unsweetened Cocoa Powder
  • Stevia Sweetener, ⅔ cup sugar worth (Use your brand's Conversion Chart)
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon, Ground
  • ¼ tsp Salt
  • ½ cup Almond Milk
  • 3 Tbsp Coconut Oil, Melted
  • 2 Eggs
  • 1 tsp Vanilla Extract

Frosting:

  • 4 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Almond Milk
  • 1 Tbsp Coconut Oil, Melted
  • Stevia Sweetener, 2 Tbsp + 2 tsp sugar worth (Use your brand's Conversion Chart) (More for sweeter frosting)

Instructions


Preheat oven to 350°F and line an 8x8" pan with parchment paper.
Finely shred zucchini using a large-hole grater or food processor. Press between paper towels to remove all excess moisture.
Transfer zucchini to large bowl.
In another bowl, combine and uniformly mix flour, cocoa, sweetener, baking powder, cinnamon and salt.
Add milk, oil, eggs and vanilla to zucchini and whisk.
Add dry ingredients to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the cake dense. Few lumps are okay.
Bake for about 30 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then lift out of pan using parchment lining. Transfer to a wire rack to cool completely, about 30 minutes.
To make frosting, whisk together ingredients in a bowl - cacao or cocoa powder, milk, coconut oil and sweetener.
Spread frosting on top of cake, slice and snack!

Tips

  • Squeeze down the zucchini to remove excess moisture. This prevents the cake from collapsing while it cools.
  • Nutritional information and more details are available on my website: https://www.haylskitchen.com/whole-wheat-chocolate-zucchini-cake/

Haylee Jane Monteiro
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