Each piece of this chocolate zucchini cake has 1/2 serving of veggies/fruit! The zucchini seemingly disappears into this moist, chocolatey cake.

We were away on vacation this spring during planting season, which is an extra challenge for me as a gardener. Let’s just say I don’t have much of a green thumb to begin with.

When we got home I figured it would be best to buy some plants instead of planting seeds. The plants have a head start, so that way we’d have a better chance at a harvest during our shortened growing season. But, because everybody had already picked through things at the nursery, most of the plants were gone. I managed to find a 6-pack of baby zucchini plants. Since I tend to kill plants as easily as I kill weeds, I figured six plants would be a good idea. I’d be lucky if even one of them survived!

In the end, all six did amazingly well so I’ve had zucchini coming out of my ears!

• I’ve shredded, blanched and frozen the zucchini
• I’ve made zucchini soup concentrate
• I’ve made zucchini chips
• I’ve made this delicious Gnocchi with Zucchini, Basil, and Corn
• I’ve given some away
• But my favourite by far has been this recipe!

why this chocolate zucchini cake is a smart choice:

This is actually a muffin-type recipe. I’ve made them as muffins and they were equally delicious. But I was feeling lazy when I made these the last time and decided to just dump the whole thing into a 9×13 and call it a cake. Even though it’s the same healthy batter you would use for a muffin, if you make it into a cake, you can serve it to guests in the evening as a dessert. Boom! Healthy treat for the win! If you try to serve muffins for dessert, people look at you strange. But cake? People love cake!

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter. 

Healthy Chocolate Cherry Zucchini Cake

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★★★★

4 from 1 reviews

• Author: Jessica Penner, RD
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 30 pieces

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Description

A health-boosted snacking cake!

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Ingredients

• 4 eggs
• 1 ½ cups sugar
• 1 cup canola oil
• ¾ cup cocoa
• 1 tbsp vanilla
• 2 cups all purpose flour
• 2 cups whole wheat flour
• 2 tbsp ground flax seed
• 2 tbsp inulin (optional… great ingredient to add a little extra fibre)
• 1 tsp salt
• 1 tsp baking soda
• 4 cups shredded zucchini
• 2 cups chopped cherries
• 2 cups plain greek yogurt
• ¾ cup chocolate chips

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Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a standmixer combine the eggs, sugar, oil, cocoa, and vanilla. Stir until well combined.
3. Add in the flours, flax seed, inulin (optional), salt, and baking soda. Stir together on low then increase to medium until well combined. Don’t overstir.
4. Add in the zucchini, yogurt, cherries, and chocolate chips. Stir until well combined. Don’t overstir.
5. Grease a 9×12 pan. Pour the batter into the pan.
6. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.
7. Allow to cool and cut into 30 squares.

Notes

1/2 serving of veggies/fruit in each piece!

Nutrition

• Serving Size: 1 square
• Calories: 220
• Sugar: 15.5
• Fat: 10.5
• Carbohydrates: 29.5
• Fiber: 2.5
• Protein: 5

Keywords: zucchini cake, healthy zucchini bread, zucchini recipes, healthy baking

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