Zucchini season is in full swing and I don’t know about you but every week I find myself with several zucchini staring at me in the fridge. I love buying a few extra zucchini each week because they are great to freeze to throw into smoothies and they are great for baking! Chocolate and zucchini are actually quite a common pair when it comes to baking and it’s a great way to add some veggies into a sweet treat that the whole family can enjoy. I created an olive oil chocolate zucchini snack cake that is perfect to make when you want a little treat when that afternoon snack attack hits!
I call this a snack cake because it’s not overly sweet and is not quite to the birthday cake status like a typical chocolate cake might be. It’s somewhere between a cake and a banana type bread and it perfect for a little afternoon treat with a cup of tea of coffee for a little pick me up. I make the batter using not only zucchini, but there is banana, Greek yogurt, and olive oil making this cake dare I say, a bit healthier! I also use only one cup of sugar, which can totally be upped if you prefer a sweeter cake, but I love that this cake is just sweet enough to satisfy my cravings.
You could definitely ice this cake and make it more of a traditional cake, but I love it sprinkled with a little powdered sugar or even drizzled with a little peanut butter for extra protein. The combo is so so good. You can substitute whole wheat flour instead of all purpose and you can also substitute coconut sugar for regular sugar to make it refined sugar free. I love using olive oil in this cake because it gives the cake a rich texture, but you could also substitute an avocado or canola oil if that’s what you have on hand. Feel free to adjust those ingredients based on your preference and what you have in your pantry.
This olive oil chocolate zucchini snack cake is super easy to make and is great for getting your kiddos to help also! You will love having this cake on hand all week long and having a use for all those extra zucchini you get from the store or from your garden!
If this recipe sounds good to you, you might also enjoy my Zucchini Muffins , Whole Wheat Zucchini Tahini Bread, or my Healthy Chocolate Zucchini Donuts!
Ingredients:
2 Cups AP Flour + 1/2 Tsp.
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/4 Tsp. Salt
3/4 Cup Unsweetened Cocoa Powder
1 Cup Sugar
2 Eggs
1/2 Cup Olive Oil
2 Tsp. Vanilla
1/2 Cup Greek Yogurt
1 Mashed Banana
1 Grated Zucchini, about 1.5 Cups
1/2 Cup Chocolate Chips
Powdered Sugar for dusting (optional)
Directions:
Preheat oven to 325 degrees.
Grease or line a 9 x 13 cake pan with parchment paper to prevent sticking.
In a large bowl combine flour (leaving 1 tsp. remaining), baking soda, baking powder, salt, cocoa powder, and sugar and whisk to combine.
In another large bowl combine olive eggs, olive oil, vanilla, Greek yogurt, and banana and whisk to combine.
Slowly fold wet ingredients into dry ingredients and then fold in zucchini until incorporated.
Toss chocolate chips with flour and then fold into the batter.
Pour batter into the pan and spread evenly.
Bake for 25-35 minutes until a toothpick can be inserted and comes out clean.
Let cool and sprinkle with powdered sugar if desired.
Store at room temperature for up to 3 days or in the refrigerator for up to a week.
How good does a piece of this cake sound right now? It’s going to be your new favorite way to use up zucchini this summer.
