Zucchini Chocolate Cake

This Zucchini Chocolate Cake features moist chocolate goodness with hidden zucchini. Perfect for a healthy breakfast, it’s a simple recipe that blends rich, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This cake is a nutritious, delicious breakfast option that transforms moist chocolate goodness with hidden zucchini into a delightful treat, perfect for a healthy start. Easy to prepare, it’s packed with veggies, fiber, and taste. Versatile—enjoy with tea or alone—this recipe offers a wholesome, indulgent experience.

Recipe Tips and Tricks

• Grate Zucchini Fine: Ensures even texture and moisture.
• Use Fresh Cocoa: Adds better flavor and richness.
• Bake on Low: Keeps cake moist and tender.
• Check Doneness: Should be set but fudgy inside.
• Avoid Overmixing: Prevents dense cake.
• Serve Warm: Maximizes the chocolatey appeal.
• Cool Before Slicing: Helps hold shape.
• Adjust Sweetness: Taste and tweak honey if needed.
• Rest Before Serving: Allows flavors to meld.
• Use Non-Stick Pan: Prevents sticking.

Yield: 10 servings

Zucchini Chocolate Cake

Print

Zucchini chocolate cake, healthy breakfast delight.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• ¼ cup chopped walnuts
• ¼ cup honey
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup unsweetened cocoa powder
• 1 cup grated zucchini
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 large eggs

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a non-stick cake pan.
2. Grate Zucchini: Grate the zucchini finely and set aside.
3. Mix Dry Ingredients: In a bowl, combine whole wheat flour, cocoa powder, baking powder, and salt.
4. Blend Wet Ingredients: In another bowl, whisk eggs, almond milk, honey, and vanilla extract until smooth.
5. Combine Mixtures: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
6. Add Zucchini: Fold in grated zucchini for moisture and nutrition.
7. Add Walnuts: Stir in chopped walnuts for extra crunch.
8. Pour Batter: Spread the batter evenly into the prepared pan.
9. Bake the Cake: Bake for 35-40 minutes until set and a toothpick comes out clean.
10. Serve and Enjoy: Let cool for 15 minutes, then slice and savor this moist, chocolatey delight!

Notes

• Grate zucchini fine for texture; use fresh cocoa for flavor.
• Bake on low to keep cake moist; check sweetness to taste.
• Store leftovers promptly to maintain freshness; reheat gently if needed.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 144Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 132mgCarbohydrates 24gFiber 3gSugar 8gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Whole Wheat Flour (1.5 cups): For structure and fiber.
• Cocoa Powder (½ cup): Unsweetened, for richness.
• Zucchini (1 cup): Grated, for moisture.
• Eggs (2 large): For binding.
• Almond Milk (½ cup): Unsweetened, for moisture.
• Honey (¼ cup): For natural sweetness.
• Baking Powder (1 tsp): For lift.
• Salt (¼ tsp): Enhances flavor.
• Vanilla Extract (1 tsp): For depth.
• Chopped Walnuts (¼ cup): For crunch.

Variations and Substitutions

• Flour Swap: Use spelt flour or oat flour.
• Cocoa Swap: Use carob powder or omit.
• Zucchini Swap: Use carrots or omit.
• Egg Swap: Use flax eggs or omit.
• Milk Swap: Use oat milk or water.
• Sweetener Swap: Use maple syrup or omit.
• Leavening Swap: Use baking soda or omit.
• Nut Swap: Use almonds or omit walnuts.
• Flavor Swap: Add cinnamon or omit vanilla.
• Low-Sodium: Reduce or skip salt.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat if desired.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 15-20 seconds.

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Until you can read, Vegan King Cake Recipe