Chocolate Zucchini Bread Cake
Indulge in the ultimate fusion of decadence and health with this Chocolate Zucchini Bread Cake—a moist and rich dessert that sneaks in a generous helping of shredded zucchini for a tender crumb and subtle earthy undertones. Perfectly balanced with the deep flavors of unsweetened cocoa powder, a hint of ground cinnamon, and melty semi-sweet chocolate chips, this loaf is both satisfying and irresistible. Quick to prepare with just 15 minutes of prep time, this recipe uses pantry staples like Greek yogurt, vegetable oil, and vanilla extract to create a luscious batter. Ideal as a dessert, snack, or even a breakfast treat, this versatile cake is finished with chocolate chips on top for a bakery-worthy touch. Whether enjoyed plain or paired with whipped cream, its balanced sweetness and moist texture make it a must-try for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 2 large eggs
- 0.5 cups plain Greek yogurt or sour cream
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1.5 cups shredded zucchini
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Stir in the granulated sugar and brown sugar until well combined.
In a separate bowl, whisk together the eggs, Greek yogurt (or sour cream), vegetable oil, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Gently fold in the shredded zucchini, ensuring that it is evenly distributed throughout the batter.
Fold in the chocolate chips, reserving about a tablespoon for sprinkling on top if desired.
Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle the reserved chocolate chips on top if using.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or enjoy with a dusting of powdered sugar or a dollop of whipped cream!
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 584.1 g | 212% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 349.8 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 461 mg | 35% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
