Chocolate Zucchini Snack Cake

Scroll down to watch the step-by-step video.

My intention with this recipe was to make a brownie packed with some zucchini but it turns out the texture and flavor was much more like devils food cake, so I decided to call it Chocolate Zucchini Snack Cake instead.

You would never believe there is 2 cups of zucchini packed into this cake.  It’s super rich, chocolate-y, and moist and tastes nothing like a vegetable.

It’s a great snack to pack when you’re on the go and makes the perfect partner to a great cup of coffee.

Print Recipe

4.87 from 51 votes

Chocolate Zucchini Snack Cake

This cake is even better when it’s cold, so be sure to store it in the fridge.

Course: cakes, DESSERT

Cuisine: American, healthy, kids

Author: Dani Spies

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings: 16 servings

Calories:

Ingredients

• 2 eggs
• 1 tbsp. vanilla extract
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup unsweetened apple sauce
• 1 cup white whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1.5 tsp baking soda
• 1/2 tsp. salt
• 2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
• 1/2 cup mini chocolate chips + 1/4 cup to sprinkle on top

Instructions

• Pre heat oven to 350 degrees and coat and 88 baking dish with coconut oil or cooking spray.
• In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce. Set aside.
• In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Add the wet ingredients into the dry ingredients and stir until everything is just combined.
• Gently fold the zucchini and 1/2 cup of the chocolate chips into the batter. Pour the batter into the baking pan and sprinkle the remaining chips over the top.
• Pop in the oven and bake for about 30 minutes or until set through. Cool and enjoy.