Healthier Chocolate Zucchini Cake

The richest, most delectable chocolate cake you will ever eat - and it's got veggies in it!!

I promise you won't even taste the veggies... but isn't it great that you can have dessert and veggies together?! I don't think I've ever been so happy and felt so 'guilt free' about dessert -- especially when it tastes this good! I promise it tastes even better then it looks, too!

If you're not a chocolate lover, then I'm sorry to say, this isn't for you. But I do have something else I know you'll love! Did you my previous post? Yep...the GIANT cinnamon roll. I think you'll find that just as amazing.

Back to this amazing, delicious, chocolate packed, decadent, mouth watering cake... So, what do we put in this that makes it 'healthier'? Instead of white and brown sugar, we're using coconut sugar. This is a great sweetener that doesn't alter the taste of the traditional recipe, but lets you enjoy your dessert without regrets later! In addition to the coconut sugar, this cake is packed full of Zucchini! 3 cups to be exact. But you'd never know it, because the chocolate beautifully masks the taste, and the shredded zucchini gets lost in the rich texture of this cake, while still giving the important moisture that every chocolate cake needs.

Other then the coconut sugar and zucchini, which gives great moisture to this cake, we have ingredients such as semi-sweet chocolate chips to give *even more* chocolate power to this cake. We also have room temperature sour cream, olive oil, eggs, at room temperature, cocoa powder, vanilla extract, and of course flour, baking powder, and baking soda.
All of these important ingredients are what brings this incredible cake to existence!
On top of all this, we have a delicious chocolate fudge frosting. I know, it sounds un-healthy, and unfortunately it is. :) So, you'll just have to close your eyes and think about some of the healthy things in the cake! ;)

You can also make this cake into cupcakes! All the ingredients are the same, as well as the oven temperature. Just bake them for 18-22 minutes.

Have any questions about this cake? Comment below!

Healthier Chocolate Zucchini Cake
Yields: 1, 9 inch cake

For the Cake:


2 cups all-purpose flour (spooned & leveled)
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup olive oil
1 and 3/4 cups coconut sugar
4 large eggs, at room temperature
1/3 cup sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3 cups shredded zucchini, frozen or fresh (about 3 medium)
1 cup semi-sweet chocolate chips

Chocolate Fudge Frosting:


1 and 1/4 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners' sugar, sifted
3/4 cup natural unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup heavy cream, half-and-half, or whole milk
optional: chocolate sprinkles and chocolate chips for decorating


1. Preheat oven to 350 degrees F. Grease two 9 inch baking pans. Set aside. 
For the Cake:
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a separate medium sized bowl, whisk together the olive oil, coconut sugar, eggs, sour cream or plain yogurt, and vanilla extract until combined and no lumps remain. Stir in shredded zucchini and mix until zucchini is thoroughly coated. 
3. Pour wet ingredients into dry ingredients and using a hand mixer, beat on medium speed until completely combined. Add chocolate chips and mix until thoroughly distributed. The batter will be a bit thick.
4. Pour batter evenly into both cake pans. Bake for about 25 - 32 minutes, or until toothpick comes out clean. Do not over bake; we want a nice fudgy texture! Depending on your oven, bake time may vary. 
5. Remove from oven and place pans on wire racks and allow to cool completely in the pans. Once cake is cool, frost and decorate.

For the Frosting:
1. In a medium sized bowl, using a hand mixer, beat butter on medium speed until smooth and creamy. On low, mix in sifted confectioners' sugar, cocoa powder, salt, vanilla, and cream until you reach a smooth frosting texture. If frosting is too thick, add more cream, 1 Tablespoon at a time. If frosting is too thin, add in confectioners' sugar 1 Tablespoon at a time. If the frosting tastes too sweet, add a pinch of salt.
2. Frost the Cake: Place your first cake layer on a plate. Evenly spread about 3/4 cup of frosting over top of the cake layer. Place your second cake layer over top of the frosting and spread the rest of your frosting on the top and sides of your cake. If you desire to do some pipe decorating on the top or sides of the cake, save a bit of frosting for this. Decorate as desired with sprinkles and chocolate chips.
Slice, serve, and enjoy!

Note: If you desire to use this recipe for cupcakes, use the exact same ingredients and amounts and bake at the same temperature for 18-22 minutes, or until toothpick comes out mostly clean.

Recipe adapted from Sally's Baking Addiction Chocolate Zucchini Cake


Liz & Sarah

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