Chocolate Zucchini Sweet Potato Cake
Rich, moist, and irresistibly decadent, this Chocolate Zucchini Sweet Potato Cake is the perfect fusion of indulgence and nourishment. Packed with wholesome ingredients like mashed sweet potato and freshly grated zucchini, this recipe sneaks in veggies without compromising on flavor. A blend of cocoa powder, semi-sweet chocolate chips, and a pinch of cinnamon creates layers of deep, chocolatey warmth, while coconut oil keeps the texture luxuriously tender. Perfect as a healthier dessert option or a guilt-free treat, this easy-to-make cake comes together in just over an hour, making it ideal for busy weeknights or special occasions. Serve it as is, or elevate it with a dusting of powdered sugar or a dollop of whipped cream for a bakery-worthy finish!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup coconut oil (melted)
- 1 cup sweet potato (mashed, cooked and cooled)
- 1 cup zucchini (grated, excess moisture removed)
- 0.75 cup semi-sweet chocolate chips
- 0.25 cup milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
In a separate large bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat with a hand or stand mixer until the mixture is light and fluffy.
Gradually mix in the melted coconut oil and mashed sweet potato until fully incorporated.
Add the grated zucchini to the wet ingredients and mix until evenly distributed.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir gently until just combined.
Fold in the semi-sweet chocolate chips, ensuring they are evenly dispersed in the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 580.3 g | 211% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 310.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 483 mg | 37% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3758 mg | 80% | |
*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.
