Combining chocolate and zucchini in a cake is not something I’m used to, but I’ve seen several recipes with this combination on food blogs. Even the idea of it is enough to make me curious and willing to try a recipe myself. I already knew how scrumptious and fluffy a Zucchini Bread is, so I was almost sure that a chocolate cake with zucchini could never go wrong. I made this chocolate and zucchini cake for some friends coming over to see Göktürk and didn’t tell them about the secret ingredient in that light chocolate cake until they ate half of their slices.
Zucchini is not the favorite of most people, but everyone is aware of the health benefits of it. There must be a magical cooking to persuade zucchini haters to eat this lovely green vegetable, right? So here is the magic: Disguise it in a chocolate cake! Nobody can notice that a yummy chocolate cake contains zucchini. My friends loved how fluffy and light this chocolate cake was and they didn’t want to believe when I revealed my secret. “Did you really add zucchini to this cake? So weird!” was their first reaction when asking for a second slice.
I slightly modified Brian’s Double Chocolate Zucchini Bread for my first attempt of chocolate and zucchini combination and loved the result!
Zucchini gives a good moistness to the cake and you don’t even need to add butter to have this result. Wouldn’t you call this magic? This chocolate cake is so healthy that you can eat a big slice of it without feeling guilty! I used two more healthy ingredients that make the cake an innocent light dessert: Olive oil and whole wheat flour.
Olive oil definitely gives a light flavor to the cake and you can’t understand the difference between all purpose flour and whole wheat flour since the color of chocolate covers everything. So why not use the healthier options? What makes this cake different from other chocolate zucchini cakes is that it contains a little lemon zest, which gives a good refreshing flavor and makes the cake even lighter.
You can eat this chocolate zucchini cake even if you’re on diet! It will definitely satisfy your sweet tooth unlike other tasteless diet cakes.
A moist, fluffy and light chocolate and zucchini cake with olive oil and whole wheat flour.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 3 eggs
- 1 cup sugar
- ½ cup olive oil
- 3 tbsp unsweetened cocoa powder
- 1 cup and 1 tbsp whole wheat flour
- 1 tsp baking powder
- 1 tsp vanilla powder
- 1 and ½ cup zucchini, grated and squeezed
- 1 tsp grated lemon zest
- Preheat oven to 180C.
- Brush a baking pan with little olive oil.
- Whisk eggs, and sugar until fluffy.
- Add olive oil and mix.
- Mix cocoa powder, whole wheat flour, baking powder and vanilla powder in a separate bowl and then combine with the wet mixture using a spatula.
- Fold in zucchini and lemon zest and pour into the baking pan.
- Bake for 50 minutes.
- Let it reach at room temperature before serving.