Healthy Zucchini Chocolate Snack Cake
A moist, chocolatey snack cake made with zucchini and ripe bananas, perfect for satisfying sweet cravings without added sugar.
Servings: 9 slices
Calories: 120kcal
Ingredients
Wet Ingredients
- 2 medium Grated zucchini Washed and grated, do not peel.
- 3 medium Ripe bananas More ripe equals sweeter cake.
- 2 Eggs Helps with texture.
- 1 cup Greek yogurt Adds creaminess and moisture.
- 1 teaspoon Vanilla extract For flavor.
Dry Ingredients
- 1 cup Whole wheat pastry flour Can also use all-purpose flour.
- 1/2 cup Unsweetened cocoa powder For deep chocolate flavor.
- 1 teaspoon Baking powder Helps the cake rise.
- 1/2 teaspoon Baking soda Also aids in rising.
- 1 teaspoon Cinnamon Enhances flavor.
- 1/4 teaspoon Salt Balances sweetness.
- 1/2 cup Mini dark chocolate chips Optional, for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F. Grease an 8-inch square pan or line it with parchment paper.
- Grate the zucchini and blot it with a clean towel to remove excess moisture.
- In a large bowl, mash the ripe bananas until mostly smooth.
Mixing
- Whisk in eggs, Greek yogurt, vanilla, and the grated zucchini until combined.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
- Add the dry mix into the wet mix and stir just until there are no dry streaks.
- Pour the batter into the prepared pan and sprinkle with mini dark chocolate chips, if desired.
Baking
- Bake for 22 to 30 minutes, checking for doneness at 22 minutes with a toothpick.
- Let the cake cool fully before slicing to ensure neat squares.
Notes
This cake can be stored in an airtight container in the fridge for up to 5 days. It freezes well, sliced and wrapped.