Healthy Chocolate Cherry Zucchini Cake

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. 

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Healthy Chocolate Cherry Zucchini Cake

Print Recipe

A health-boosted snacking cake!

Prep Time:20 mins

Cook Time:40 mins

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

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• In a standmixer combine the eggs, sugar, oil, cocoa, and vanilla. Stir until well combined.
• 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.
• Add in the zucchini, yogurt, cherries, and chocolate chips. Stir until well combined. Don’t overstir.
• Grease a 9x12 pan. Pour the batter into the pan.
• Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.
• Allow to cool and cut into 30 squares.

Notes

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

Nutrition

Serving: 1square | Calories: 220kcal | Carbohydrates: 29.5g | Protein: 5g | Fat: 10.5g | Fiber: 2.5g | Sugar: 15.5g

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

Servings: 30 pieces

Calories: 220kcal

Author: Jessica Penner, RD

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