Chocolate Zucchini Snack Cake

4.72 from 25 votes

Recipe from Two Peas and Their Pod

You will never know this simple chocolate snack cake is made with healthy ingredients because it's SO delicious! Serve plain or with a dollop or whipped cream or yogurt.

Prep Time15

Cook Time20

Total Time35

Course: cake, Dessert

Cuisine: American

Keyword: cake, chocolate

Servings:

Calories: 218kcal

Ingredients

1 cup old fashioned oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup pure maple syrup
1/4 cup coconut oil, melted and slightly cooled (can use vegetable oil)
1/4 cup plain Greek yogurt
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups shredded zucchini
1/2 cup chocolate chips (use Hu for no refined sugars)
Extra chocolate chips and flaky sea salt, for sprinkling on top, optional

Instructions

Preheat oven to 350 degrees F. Grease an 8x8-inch metal baking pan and set aside.
In a blender or food processor, blend the oats until pulverized and smooth to make oat flour. They should be fine like flour.
In a medium bowl, whisk together the oat flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, combine the maple syrup, coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth. Stir in the shredded zucchini.
Add the flour mixture and stir until just combined. Don’t over mix. Stir in the chocolate chips.
Pour batter evenly into the prepared pan. Sprinkle with additional chocolate chips and a little flaky sea salt, if desired. Bake for 18 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let cool on a cooling rack. Cut into squares and serve!

Notes

Don't squeeze the liquid out of the shredded zucchini, you need the moisture for the cake to be moist.

Store the cake covered on the counter for up to 3 days.

Nutrition