4.7 from 75 votes
Chocolate Zucchini Snack Cake
The Chocolate Zucchini Snack Cake features shredded zucchini incorporated into a rich cocoa and oat flour batter, resulting in a moist, tender cake with subtle chocolate flavor. Coconut oil, maple syrup, and Greek yogurt contribute moisture and texture while chocolate chips add pockets of melted richness. A sprinkle of flaky sea salt on top enhances the chocolate notes and balances sweetness.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
9
Calories:
218 kcal
Course:
Dessert, Cake
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 218
% 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.