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.
Chocolate Zucchini Snack Cake
This cake is even better when it’s cold, so be sure to store it in the fridge.
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.
Lyn says
Hi Dani, I have been following your blog for the last month and everything I have made from your site has been fantastic and has received rave reviews from my family. Excellent job! I just want to double check that the zucchini snack cake requires a tablespoon of vanilla.Â
Dani says
Hi Lyn, I’m so happy to hear that! I’m glad you and your family are enjoying the recipes. And yes, there is 1 tbsp of vanilla in the snack cake 🙂
Nichole says
Hi Dani I’m a new follower to your blog and every one of your recipes has come out amazingly good. I was wondering if you had a cookbook out and if not have you thought about publishing one?
Dani says
Welcome Nichole! So happy to hear you’re enjoying the recipes! I don’t have a cookbook out yet, but hopefully will soon… 🙂
Jennifer Weise says
Do you peel the zuchini first or grate as is?
Dani says
I grate it as is.
Kasia Michalec says
I enjoy your recipies and use them a lot. I really like that this recipe uses a lot of zucchini.Â
I cook gluten free so I tried substituting gluten free flour blend for wheat flour and the cake came out a bit dry. I am committed to trying and I have made  it again. I have used 1/2 cup of apple sauce and added 1/4 cup of coconut oil.  I know it adds a bit extra sugar to the recipe from apple sauce and fat from the oil, but It made the cake deliciously moist.  Love it.Â
Dani says
I’m so happy it finally worked out for you 🙂
Vy says
I was craving chocolate and these were the perfect healthy choice. I also had one large zucchini left over from making your turkey chili with veggies so had to make good use of the left over veggi. The mixture was a little dry so I added another serving of egg white ( I sub egg with egg whites and added a whole snack pack of unsweetened apple sauce. I love it, thank you Dani!!! Discovered your website last night and made two recipes today.
Dani says
Wow, you work quickly! So happy to have you and glad you enjoyed both recipes 🙂
Liz says
So delicious and so easy! Also, your red lipstick is ON POINT in that video!
Dani says
Thank you! Glad you enjoyed the recipe 🙂
Carrie says
My sister in law clued me in to this website and I am feeling great eating much more clean food!
i made these tonight and they are delicious! I’ve never used coconut sugar, so I used brown sugar. I was wondering what the benefits are for using coconut sugar vs white sugar or brown sugar?
Thanks!
Also, I would definitely buy your cookbook!!!
Dani says
Hi Carrie – coconut sugar simply offers more trace nutrients and mineral and is slightly less processed. But technically, sugar is sugar and the body reads it mostly all the same. I like coconut sugar because it’s slightly better quality then the others. However, it is more expensive. Bottom line – all sugar – no mater what you choose – should be eaten moderately, not a staple;)
Cheryl says
Hi Dani. Love your site! Thanks for all you do to help us keep eating clean.Â
I’m interested in making the Chocolate Zucchini Snack Cake and was curious if you used hard white wheat or soft white wheat (pastry) flour.
Dani says
I used hard wheat!
SweetSavoryMe says
This looks like a wonderful recipe and I definitely plan to try it! Quick question…might you have a recommendation for switching out the eggs? The rest is perfect!
Dani says
I’m not really sure. However, I have had some readers tell me they swapped in flax eggs with success. Would love to hear what you try and how goes.
Maggie says
Howdy, Dani, from Calgary, Alberta, Canada! I’d like to thank you for your dedication and hard work at teaching us how to eat healthy, yet tasty, food. I wish I had more time to follow your videos and FB posts more often … darn work gets in the way… lol… but I certainly enjoy hearing about your ideas, tips, and your recipes when time permits. Also, I appreciate your humble approach and down-to-earth attitude. Keeping it “real” goes a long ways, in my books.
My question is: Is there a substitute for apple sauce? I made some cookies once with apple sauce, and I didn’t really like the texture … too soft/soggy. Perhaps there is something a little more solidifying?
Keep up the great work! Thanks again for your time and effort at promoting a healthy lifestyle and great food! Cheers to you!
Dani says
Hi Maggie! Thanks so much for your feedback! You can definitely substitute applesauce with another fruit puree, although, it will probably have the same consistency…
Marge says
Hi Dani, I forget how I discovered you but boy, what an introduction. I made the chocolate zucchini snack cake tonight and just took it out of the oven. I didn’t tweak your recipe at all. The wet & dry ingredients blended so-so and it was a sticky chore but boy, when I dumped the shredded zucchini in and got in there with my hands, it blended great. After 30 minutes it was seemingly not done according to the toothpick I gave it 5 more minutes with trying the toothpick. I was afraid it would burn. It looks really good and I can”t wait to try it. I’ll be back tomorrow with a review!
Dani says
Hi Marge! I hope the cake worked for you and that you enjoyed it…. its a favorite in my house.
Alex Shaw says
Hi Dani, firstly I must say I love your videos and blog posts in fact all your platforms! You are an inspiration and thank you for all the great recipes and foodie ideas you share. My question is, I’m planning to give the zucchini snack cake a try and I happen to have (the normal brown) wholemeal flour and wholemeal spelt flour in my cupboard could I use either of these? Many thanks AlexÂ
Dani says
Hi Alex! Unfortunately, I don’t think either can be used as an even swap. The spelt can take place up to half of the wheat and the almond would definitely require tweaking some of the other ingredients. I don;t know off of the top of my head the measurements, it would take a little trial and error. I would love to hear what your results are if you give it a go.
Marge says
Okay, Dani, I’ve made your chocolate zucchini snack cake twice now and it is FAB and a GIANT HIT. This time I used 1/2C applesauce and 7 1/2 T sugar (1/2C = 8T). Also, I shredded several zucchinis with food processor and froze them in 2C glass containers. I have 2 more containers left in freezer. So much faster and easier than that box grater. When it thaws out, there’s lots of liquid and I did not drain it. I baked it in an 8″ x 9″ glass baking dish for 35 minutes and it came out great, very cakey, not pudding-like as I thought it might because of the extra liquid from the applesauce and zucchini juice. Out the 16 slices, I gave away 12, so will make another one tomorrow. I’ll lower the sugar to 7T and see what I think. I use dark chocolate cocoa power and dark chocolate chips. Definitely sticking with that. It’s LUSCIOUS!!! THANK YOU!
Dani says
Sounds amazing Marge! So glad you are enjoying it.
Marge says
So, Dani, I”ve made your Chocolate Zucchini Snack Cake 7 times and it’s a majorly huge hit. I use 7 tablespoons of sugar (8T = 1/2 cup) and 1/2 cup of applesauce. Also, I pack the zucchini down LIKE CRAZY and it could possibly be 3C prepacked! I grate a whole bunch of zucchinis in food processor (the large hole shredding blade) and store 2C containers in freezer. It’s amazing how much zucchini can be packed down. I take a container out of freezer into refrigerator a day or two before I’m going to make a cake and don’t discard ANY of the liquid (there’s tons of it). I bake for 37 minutes and the toothpick comes out clean (slightly discolored of course but no solids on the toothpick) and let it sit on counter for 30-60 minutes; then cut it into 16 pieces, eat 4 of them (oh yes I do!) and put it in the fridge. THE BEST!! Thank you so much!! (I use the dark chocolate cocoa powder from Beanilla, King Arthur’s organic unbleached white whole wheat flour, and Vitacost semisweet chocolate mini chips.)
Dani says
Thanks so much for sharing, Marge! I’m so happy it’s a huge hit!!
Marge Teilhaber says
I’ve made this 15 times now, the last time being for a party I attended on March 7. A friend who was at that party just today asked me for a piece the next time I make it! I have one container left in the freezer of grated zucchini. I just put it in the fridge, and I’ll make the cake in a day or two. Will squeeze out as much water as I can and save a little in case the batter needs a few teaspoons of liquid. Next time I shop, I’ll buy a lot of zucchini and grate it and freeze several containers so I’m all set for future C&D chocolate snack cakes.
Marge Teilhaber says
Also, Dani, you need to fix this:
“Pre heat oven to 350 degrees and coat and 88 baking dish with coconut oil or cooking spray.”
Marge Teilhaber says
Dani, I made your amazing chocolate zucchini snack cake the 16th time on 6-7-20. I added 1 packed cup of chopped toasted walnuts. I stuck with the 7T of granulated sugar and 1/2 cup of DIY applesauce from green Granny Smiths. I was a little generous with the chocolate chips, sticking to 1/2C in the batter but increasing the 1/4C on top to 3/8C on top. Sweetness was just fine and the nuts are amazing and will be a permanent part of the recipe. I finally weighed the zucchini and it’s only 8z, so I’ll be upping that to at least 11z in the future. I had packed a 4 3/4C glass container with fresh grated zucchini and froze a few of them at least a year ago! After sitting in refrigerator for a few days I drained it in a colander but did not squeeze it in a towel. Interesting that it yielded only 8z of zucchini. I’ll pack it much tighter next time. I also bought an 8 x 8 bake pan as you suggest, which I think improved the cake (as fabulous as it was with the 8 x 9 that I had used all the other times). P.S. The addition of the nuts is huge and wonderful and I could never go back now!!
Charlene says
Hi Dani,
Oh my goodness! I just made this amazing chocolate zucchini snack cake with fresh grown zucchini from my garden tonight. And it came out awesome! So moist and light and delicious!
Thank you so much for this recipe. I love it! 😀
CJ says
Hi Dani! I am following your Youtube channel, FB page and your website. It is amaaazing!!! Your recipes are yummy and doable. You make it possible to eat clean and delicious recipes. You are an inspiration.
I tried this recipe and it was great! My husband loved it! 🙂
I made some alternative to the egg and flour though. I used chia egg (2T ground chia : 6T water) and 1cup ground rolled oatmeal. The consitency of the middle cake is mushy/too soft/soggy.
Would like to ask for a wild guess/recommendation from you on the measurement of the chia egg and oatmeal flour to make the consistency less soggy. Thank you. 🙂
Dani says
Hmmmm, maybe try cutting back on the flax egg? That may help to reduce the moisture a bit! That OR maybe increase the cooking time? I would love to hear how it goes if you try again. 🙂
RACHEL says
This is a new favorite around my house. I like to make it into to muffins and add banana instead of applesauce. After I made these, I tried it with carrots instead of zucchini and kept the applesauce, added lots of yummy cinnamon instead of chocolate, a dash of cloves, and pecans instead of chocolate chips. Before baking them I topped them with a mixture of course sugar, pecans, and a little butter. I love your recipe the way it is, but I am always looking for more ways to eat muffins, but be healthy. Thanks Dani!
Dani says
Love the changes you made… it sounds great!! I can’t wait to experiment with them myself.
Alexia says
Hi Dani,
This recipe looks so great, I can’t wait to try it. I was wondering if I could use plain yogurt instead of apple sauce (as you suggested in the blueberry lemon muffins recipe), because I can’t find healthy unsweetened apple sauce in the country where I live (Belgium).
Thank you in advance 🙂
Dani says
I haven’t tried it myself, but I bet it would work just fine!
Debbie says
Can’t wait to try this! Just want to make sure, I’m not supposed to squeeze out the liquid from the zucchini, is that correct? Thanks so much!
Dani says
That’s correct! I did not strain the zucchini 🙂
Teresa says
Thank you so very much for your wonderful blog. Everything I have baked has come out great. I love love your videos too.
I just finished baking your chocolate zucchini snack cake. I sub oat flour so instead I used 1 1/3 cup of oat flour top with some chocolate chips and powder sugar after I pull out of oven and cake was warm
Came out moist and delicious but it did needed a little more baking times 35 to 40 minutes.
thank you
Dani says
Thanks for sharing Teresa! I’m so glad you are enjoying the recipes.
Marge Teilhaber says
Yesterday was the 16th time I’ve made this cake. For the first time ever, I included nuts: 1C finely chopped toasted walnuts. (GREAT addition.) I long ago reduced the sugar to 7T and upped the applesauce to 1/2C. I had frozen the grated zuchhini over a year ago and after thawing in the refrigerator, it as only 8 ounces. I’ll up that next time to 11 ounces minimum as Dani says. I upped the choc chips by 1/8C on top. I was afraid that the 1C nuts would make the cake not sweet enough but did not up the sugar. I wanted to try it as it and it’s FINE. I love this cake so much!!!!
Marge Teilhaber says
I wanted to try it as it = I wanted to try it as is
Madina Sabri says
Wow! Dani never disappoints! This is so yummy and surprisingly super healthy ingredients!! I love it!!! Thank you for yet another great recipe!
I make your healthy banana bread on a weekly basis! This might get in the mix too now!