Chocolate Zucchini Snack Cake
User Reviews
4.7
Chocolate Zucchini Snack Cake
Description
This cake uses pulverized oats as a gluten-free flour base, enriched with cocoa powder for chocolate flavor and leavened with baking powder and baking soda. The wet ingredients include pure maple syrup for natural sweetness, coconut oil for fat, Greek yogurt for moisture and tang, eggs for structure, and vanilla extract for aroma. Shredded zucchini adds moisture, preventing dryness.
Baked at 350°F in an 8x8-inch pan, the cake achieves a tender crumb with pockets of melted chocolate chips. Sprinkling additional chocolate chips and flaky sea salt before baking intensifies the flavor layers and introduces a slight crunch. The cake's balance of cocoa and zucchini creates a snack suitable for casual eating or a simple dessert.
Served at room temperature, the cake maintains moisture from the zucchini. It is best stored covered at room temperature and consumed within a few days for optimal freshness.
Ingredients
- 1 cup old fashioned oats
- 1/2 cup cocoa powder unsweetened
- 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 yogurt plain, Greek
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 1/2 cups zucchini shredded
- 1/2 cup chocolate chips (use Hu for no refined sugars)
- chocolate chips for sprinkling on top, optional, extra, flaky
- sea salt for sprinkling on top, optional, extra, flaky
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
- Do not squeeze the liquid out of shredded zucchini to retain moisture and keep the cake soft.
- Store the cake covered at room temperature; it stays fresh for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 218mg | 9% |
| Potassium | 267mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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