Chocolate Zucchini Snack Cake

by jerseygirl on March 15, 2011 · 17 comments

I was reading the April issue of Everyday with Rachael Ray and the recipes for lightened up spring cakes caught my eye. Could it be possible that the words “good for you”, “chocolate” and “snack cake” were all on the same page? Yes, they were.

Now. Wait. A. Minute.

Of course, I took this more healthy version of a chocolate cake and lathered it with home made whipped cream. The diet stops here. But you don’t have to load it up with an artery clogging topping. You can do what the recipe tells you to do and top it with vanilla yogurt. That’s not too bad, right? I think it would be good with both even though I chose the whipped cream route then a jog later. I love how this cake is also made with olive oil and yogurt in the batter.

I adapted the recipe somewhat, thinking my kids didn’t need espresso powder in their cake to keep them awake and added some cinnamon instead. It was a nice easy cake to make and I loved the moist brownie type texture. Unfortunately my nine year old son didn’t care for the zucchini bits he found in his piece but hey, more cake for me.

Chocolate Zucchini Snack Cake (adapted from Everyday with Rachael Ray Magazine)

1 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 cup sugar
3 medium size eggs
1/3 cup olive oil
2 cups shredded zucchini
6 ounces low fat vanilla yogurt
sweetened whipped cream

Preheat oven to 350 degrees. Grease a 9 inch square baking pan. In a large bowl, combine flour, cocoa, baking powder, salt and cinnamon. Beat the sugar and eggs in another bowl using high speed for 3 minutes. Add the olive oil and mix well. Stir in the zucchini. Add the flour mixture alternately with the yogurt until all is mixed together. Pour the mixture into the pan and bake for 35 minutes or until cake is springy to the touch and a cake tester comes out with a moist crumb. Cool slightly then serve warm with the whipped cream. For a lighter version, serve with additional low fat vanilla yogurt.

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{ 17 comments… read them below or add one }

Pegasuslegend March 15, 2011 at 9:58 pm

this is such a great presentation love the chocolate with zucchini wonderful!


Katrina March 15, 2011 at 11:30 pm

Looks good. I love cakes like this.


Bridgett ~ La Bella Cook March 16, 2011 at 2:46 am

It looks so moist and heavenly. Definitely worth making. Thank you for sharing as I am going to give this recipe a go.


Patsyk March 16, 2011 at 8:40 am

I'm always curious about sweet treats that incorporate veggies into them. This one sounds like a winner!


megan @ whatmegansmaking March 16, 2011 at 9:40 am

I saw this too and was tempted to make it! It looks great 🙂


The Japanese Redneck March 16, 2011 at 11:41 am

A very good way to sneak in some veggies.


That Girl March 16, 2011 at 2:37 pm

Chocolate chip zucchini bread, cookies, cake, I am always into this combination.


The Gonzo Gourmet March 16, 2011 at 2:42 pm

This looks so good, I'm going to give it a try to see if my 4 year old will notice the veggie. I used to make brownies with prunes when she was younger, those she loved!


Ciao Chow Linda March 16, 2011 at 11:18 pm

I think I would choose the whipped topping too, after all you're being virtuous enough using zucchini in the cake. this is a good one to remember when the garden is spitting them out galore.


teresa March 17, 2011 at 8:05 am

so lovely! i actually think zucchini and chocolate make a good pair!


Aggie March 17, 2011 at 10:31 am

Wow! this sounds great Lisa!


Biz March 17, 2011 at 1:21 pm

I love everything about this recipe – thanks for sharing Lisa! Happy St. Patty's Day!


kat March 17, 2011 at 1:47 pm

Oh yeah I add zucchini to my chocolate cupcakes to sneak a little green into my nephews diets


Barbara Bakes March 17, 2011 at 3:45 pm

I make a similar chocolate zucchini bread, really it's cake though lol. It looks scrumptious!


Anonymous July 8, 2011 at 6:52 pm

Is this recipe right….Just 1/2 cup of flour? Sounds so good but I don't want to make it if this is a typo.


Jersey Girl Cooks July 8, 2011 at 8:17 pm

It's 1 1/2 cups flour. Thanks for catching that. I corrected the recipe.


Brooke July 7, 2012 at 12:08 am

Looks delicious! I’ll have to give it a go! Thanks for the recipe!


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