Chocolate Zucchini Cake Recipe

23 Comments

It’s amazing that most of the zucchini bread and cake recipes I find have between 1-2 cups of oil, and at least 1 1/2 -2 cups of sugar!  I promise your zucchini treats don’t need to be so rich! In fact, the less sugar you can get away with, the more your kids will learn to love more natural flavors, and not artificial-super-charged sweetness.

So, for todays post, I wanted to combine these fun pans I just inherited from my grandma:

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

Plus, these oversized zucchini I found in the garden.

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

And we ended up with some tasty Chocolate Zucchini Bundt Cake!

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

Erica took my 3 year old nephew on a backyard picnic to eat it, under a very pink umbrella.

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

The key to quick breads is to NOT over mix!!  I can not stress this step enough. The only way to ensure the ingredients are properly combined, is to mix dry and wet ingredients separately, so they can be folded into each other with minimal mixing.

Our recipe we use for this delicious- somewhat healthy- cake is:

  • 1 cup Wheat Flour
  • 1 cup white flour
  • 1/4 cup 100% cocoa powder, unsweetened
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

In a separate bowl:

  • 3 Large eggs
  • 1/2 sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup oil (coconut oil melted or grapeseed oil)
  • 1 tsp vanilla
  • 3 cups shredded zucchini.

With the wet ingredients mixed, and the dry mixed in a separate bowl, combined them just till moistened.

Then, pour batter into two well greased loaf pans, or one large bundt pan.  Bake at 325 for 45-60 minutes, depending on how small your pans are.  Check for doneness by inserting a toothpick or knife and if it comes out clean, it is done.

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!
  • Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!
Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

If this cake isn’t sweet enough for your family, you can always add a sugar glaze by using 1 cup powdered sugar, and 2 tsp of milk (maybe 3 tsp until it is wet enough to drizzle)

Why include Zucchini in your families diet???  World’s Healthiest Foods states:

Recent research has shown that the polysaccharides in summer squash include an unusual amount of pectin – a specially structured polysaccharide that often include special chains of D-galacturonic acid called homogalacturonan. It’s this unique polysaccharide composition in summer squash that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. We expect to see future studies on humans confirming these same types of benefits from consumption of summer squash.

In real words: Even though zucchini is 85% carbohydrate, it does not raise blood sugar the way a food (junk food) with a similar composition would.

We love our zucchini!!

My kids even thought this tasted like donuts!

Chocolate Zucchini Cake. Ditch the extra oil and the extra sweetness with this recipe!

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23 Comments

You are right about the amount of oil in most other zucchini recipes (including my grandma’s perfect zucchini cake and bread recipes). I appreciate your healthier version and will make this tomorrow!

Looks awesome! Could you purée the zucchini instead of grating it? I’ve made zucchini brownies before and wasn’t a fan of the stringy pieces of zucchini that I’d sometimes get a bite of. Thanks for the awesome recipes!

The more I think about the recipe, I am thinking that if you just ommit the cocoa powder, you would have a healthier, low sugar zucchini bread. Add in some cinnamon and nutmeg and whatever other spices you usually put in zucchini bread (can’t remember off the top of my head!), and you would have a good zucchini spice bread. What do you think? I think I might try it tomorrow.

I didn’t want to turn on my oven since it’s a hot day so I cooked them in my little babycakes donut maker. Yummy! thanks for the recipe.

Big thumbs up on this recipe. I made mini muffins for breakfast and the kids ate them again for an after school snack. When looking at the batter it occurred to me that it might make good waffle batter. I may try that soon.

I made this without the cocoa powder yesterday. I added about 1 tsp of cinnamon. It tasted good. They were a different flavor than traditional zucchini breads due to less sugar and oil, but they are good. I think they needed a little more flour though. Or maybe some wheat germ. Next time I will try that.

I made the zucchini bread last night, and tried giving a small piece to my 3 year old daughter this morning — she was not having it. I made the sugar glaze tonight, and drizzled some on, and she’s eating a piece now for dessert!

Just made this tonight (without the coco ) and it was a huge hit. So sweet even with less sugar than most recepies. I deviated a little: I “chopped” the zucchini in a food processor (too lazy to grate) and found I only had 2 cups so I added 2 chopped apples also. The apples were a great addition. Also I used greek yogurt in place of the applesauce (its just what I had on hand) and it added some protein. I used half whole wheat white flour and half oat flour and mine did take a little longer to cook but everyone (mom,dad, and kid age 5) love it. I would love to see this lower sugar lower fat base converted to a pumpkin bread. I’ll give it a try unless you get to it first 🙂 WONDERFUL RECIPE!!!

I tried this in the waffle maker and barely got to try one because the kids ate them so fast. Even our exchange student who won’t eat any vegetables gobbled them up. Instead of white flour I use 1/2 C protein powder and 1/2 C ground flax. I didn’t put in any canola oil.

This recipe is Fabulous!!! I halved the sugar, subbed egg replacer for the eggs, & used coconut oil instead of the canola,YUMMO!!!It’s a Vegan’s Dream Dessert 🙂

The cake is delicious! Very moist and great texture. Per a previous comment, I pureed the zucchini and my 2 year old had no idea there was a vegetable in his dessert! Thanks!!

Hi – this recipe sounds fantastic. Some quick questions – can I use all-purpose flour instead of wheat and white flours? How many servings does this make? Also, what would be the baking time for cupcakes? Thanks, looking forward to making this!

Yes, you can use all purpose flour. Baking time for cupcakes 15 minutes.. and I can’t remember how much this made! Depends on what size pan you use.

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