A moist, rich cake loaded with chocolate and zucchini. Chocolate Zucchini Cake is perfect to bring to a picnic.
Pin Chocolate Zucchini Cake here.
Last summer, one of Food Done Light’s Facebook readers, Haley, contacted me about lightening a beloved cake, a chocolate zucchini cake. The original recipe was made with three different kinds of fat and lots of sugar. I was happy to take up the challenge. The first step was looking at the fat. With butter, shortening and oil, this cake was loaded with saturated fat. Each fat works differently so I kept a little butter, a little oil and substituted Greek yogurt for the rest. I also used a banana to add moisture and to help cut the sugar.
Did you know, you can almost always cut 1/4 cup sugar from a baking recipe? For this recipe, I cut out six tablespoons of sugar from the batter then more sugar by cutting the amount of chocolate chips on top. By substituting dark cocoa powder and semi-sweet chocolate chips, I kept all that luscious chocolate flavor. Haley wanted to use an almond milk instead of buttermilk. Either really would work perfectly well. I also swapped half of the white flour for whole wheat.
I loved the way the cake tasted, but since I had never had the original I was not sure how Haley would like it. Thus I sent her my modifications, and they really enjoyed it. She said it was a little less dense than the original but was a huge hit with her family. That’s what counts. I have to say I adored every bite of this cake. It was moist and full of knock your socks off chocolate flavor. It had a beautiful crumb (texture).
Sometimes when you are trying to reduce fat and calories, your cake can become gummy. Oh man, have I ever baked a few gummy cakes. It is not enjoyable. That was not a problem with this one. I also thought I might miss having frosting, but no I definitely did not. There is so much chocolate flavor it does not need frosting. The chocolate chips melt on top creating bursts of melted chocolate goodness. If you can afford a few more calories and sugar in your diet, increase the chocolate chips to 1 cup. I kept it at a half to keep the calories and sugar down.
Bake up Haley’s family’s Chocolate Zucchini Cake for your family. They are going to love it. It also travels really well, making it perfect for a picnic or BBQ. I am hoping for an overload of zucchini next month, and I am making this cake again. In fact, this might be my birthday cake next month. Yummy!
If you want to be sure to see Food Done Light’s next recipe, Mexican Rice and Black Beans Stuffed Poblano Peppers, subscribe by email below. You won’t want to miss it.
Chocolate Zucchini Cake
- 1/4 cup unsalted butter , softened
- 1/3 cup oil
- 3 tbsp . 2% fat Greek yogurt
- 1 over ripe banana , mashed
- 1 cup + 2 tbsp. sugar
- 1 egg
- 1 tsp . pure vanilla extract
- 1/2 cup unsweetened coconut or almond milk
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (120g) whole wheat pastry flour
- 3 tbsp . dark cocoa powder
- 1 tsp . baking powder
- 1 tsp . baking soda
- 1/2 tsp . kosher salt
- 2 cups shredded zucchini , squeezed dry in a paper towel
- 4 oz . mini semi-sweet chocolate chips
Preheat oven to 325°. Spray a 9 x 13 inch baking pan with baking spray.
In the bowl of a stand mixer, cream butter, oil, yogurt, banana and sugar until light and fluffy.
Add egg, vanilla and milk mixing until well combined.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda and salt. Add 1 tbsp. of flour mixture to shredded zucchini and stir to coat zucchini
Add the remaining dry ingredients to wet ingredients stirring until just combined.
Stir in the zucchini.
Spoon the batter into baking pan.
Sprinkle with chocolate chips.
Bake until a toothpick inserted into the middle comes out clean, about 45-50 minutes.
Place on a wire rack and cool completely.
I calculated 7 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light cake recipes: