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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Active Time:20 minsTotal Time:1 hr 50 minsServings:18Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 50 minsServings:18
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Jump to recipeWho says zucchini is just for savory dishes? We’ve made it one of the stars in ourZucchini Chocolate Cake. This moist, tender cake is studded with chocolate chips and shredded zucchini, with a rich cocoa flavor that tastes so good your family won’t notice that it’s packed with vegetables. The zucchini and whole-wheat flour add antioxidants and fiber to this cake recipe, and adding a swipe of the optional cream cheese frosting adds another layer of flavor and texture. This simple recipe is a great one to try if you’re new to baking or looking for a delicious use for extra zucchini.Keep reading for our expert tips and favorite variations to make zucchini chocolate cake your way!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!While the lactic acid in the buttermilk helps create a moist, tender cake, not pressing out excess moisture from the zucchini also helps moisten the batter.The unfrosted cake can be stored covered at room temperature for up to four days. The frosting can be made ahead and kept in a covered container in the fridge for up to one week.Cover the cooled cake with whipped cream and add fresh berries or toasted pecans as an alternative topping.Nutrition NotesA low-carb vegetable,zucchiniis loaded with antioxidants, vitamins and minerals—including vitamin C, folate, magnesium and potassium. The antioxidants in zucchini, lutein and zeaxanthin, along with other nutrients in zucchini, have been linked to healthy eyes, heart, skin and bones.Despite what you may have seen on social media,canola oilis not unhealthy. It’s a polyunsaturated fat that is linked to a decrease in cholesterol and heart disease risk. And while canola oil is higher in omega-6 fatty acids than omega-3s, it still fits into an overall healthy diet and adds moistness to this cake.Yes,chocolatecan be healthy!Regularly eating dark chocolatehas been associated with improved cognitive function, a healthier heart and a boost in iron levels. It might even help relieve menstrual cramps (hence, one reason some crave it during menstruation).Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Jump to recipe
Who says zucchini is just for savory dishes? We’ve made it one of the stars in ourZucchini Chocolate Cake. This moist, tender cake is studded with chocolate chips and shredded zucchini, with a rich cocoa flavor that tastes so good your family won’t notice that it’s packed with vegetables. The zucchini and whole-wheat flour add antioxidants and fiber to this cake recipe, and adding a swipe of the optional cream cheese frosting adds another layer of flavor and texture. This simple recipe is a great one to try if you’re new to baking or looking for a delicious use for extra zucchini.Keep reading for our expert tips and favorite variations to make zucchini chocolate cake your way!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!While the lactic acid in the buttermilk helps create a moist, tender cake, not pressing out excess moisture from the zucchini also helps moisten the batter.The unfrosted cake can be stored covered at room temperature for up to four days. The frosting can be made ahead and kept in a covered container in the fridge for up to one week.Cover the cooled cake with whipped cream and add fresh berries or toasted pecans as an alternative topping.Nutrition NotesA low-carb vegetable,zucchiniis loaded with antioxidants, vitamins and minerals—including vitamin C, folate, magnesium and potassium. The antioxidants in zucchini, lutein and zeaxanthin, along with other nutrients in zucchini, have been linked to healthy eyes, heart, skin and bones.Despite what you may have seen on social media,canola oilis not unhealthy. It’s a polyunsaturated fat that is linked to a decrease in cholesterol and heart disease risk. And while canola oil is higher in omega-6 fatty acids than omega-3s, it still fits into an overall healthy diet and adds moistness to this cake.Yes,chocolatecan be healthy!Regularly eating dark chocolatehas been associated with improved cognitive function, a healthier heart and a boost in iron levels. It might even help relieve menstrual cramps (hence, one reason some crave it during menstruation).Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Who says zucchini is just for savory dishes? We’ve made it one of the stars in ourZucchini Chocolate Cake. This moist, tender cake is studded with chocolate chips and shredded zucchini, with a rich cocoa flavor that tastes so good your family won’t notice that it’s packed with vegetables. The zucchini and whole-wheat flour add antioxidants and fiber to this cake recipe, and adding a swipe of the optional cream cheese frosting adds another layer of flavor and texture. This simple recipe is a great one to try if you’re new to baking or looking for a delicious use for extra zucchini.
Keep reading for our expert tips and favorite variations to make zucchini chocolate cake your way!
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsCake1 1/4cupswhole-wheat flour1 1/4cupsall-purpose flour3/4cupcocoa powder2teaspoonsbaking powder1/2teaspoonsalt1cup packedlight brown sugar2/3cupcanola oil1/2cupbuttermilk4largeeggs6tablespoonsgranulated sugar2teaspoonsvanilla extract2 1/2 cups shreddedzucchini(about2medium)3/4cupsemisweet chocolate chipsFrosting (optional)1(8-ounce) packagereduced-fat cream cheese, at room temperature2/3cupconfectioners' sugar1/3cuplow-fat plain strained (Greek-style) yogurt2tablespoonswhole milk1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Cake
1 1/4cupswhole-wheat flour
1 1/4cupsall-purpose flour
3/4cupcocoa powder
2teaspoonsbaking powder
1/2teaspoonsalt
1cup packedlight brown sugar
2/3cupcanola oil
1/2cupbuttermilk
4largeeggs
6tablespoonsgranulated sugar
2teaspoonsvanilla extract
2 1/2 cups shreddedzucchini(about2medium)
3/4cupsemisweet chocolate chips
Frosting (optional)
1(8-ounce) packagereduced-fat cream cheese, at room temperature
2/3cupconfectioners' sugar
1/3cuplow-fat plain strained (Greek-style) yogurt
2tablespoonswhole milk
1teaspoonvanilla extract
Directions
Whisk brown sugar, oil, buttermilk, eggs, granulated sugar and 2 teaspoons vanilla in a medium bowl until combined. Using a rubber spatula, gently fold the sugar mixture into the flour mixture until almost fully combined and a few dry streaks remain.
Fold zucchini and chocolate chips into the batter until evenly incorporated. Spread the batter evenly into the prepared baking pan.
Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
To prepare frosting (if using):Combine cream cheese, confectioners’ sugar, yogurt, milk and vanilla in a medium bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, 2 to 4 minutes. Spread the frosting evenly over the top of the cooled cake.
To make aheadStore unfrosted cake covered at room temperature for up to 4 days
To make ahead
Store unfrosted cake covered at room temperature for up to 4 days
Frequently Asked QuestionsThere is no need to peel a zucchini before shredding it. After washing the zucchini, slice the ends off and then slice in half lengthwise. Shred the zucchini using the large holes on a box grater. Alternatively, you can use a food processor.We have manyexcellent recipesfor using up a container of buttermilk. You can also use it to make a simplesalad dressingor add it to any creamy dip or sauce. It’s a good substitute for some of the milk when makingmashed potatoes. You can also add it to smoothies. And it’s great in ourWhole-Grain Buttermilk Pancakesrecipe.
Frequently Asked Questions
There is no need to peel a zucchini before shredding it. After washing the zucchini, slice the ends off and then slice in half lengthwise. Shred the zucchini using the large holes on a box grater. Alternatively, you can use a food processor.
We have manyexcellent recipesfor using up a container of buttermilk. You can also use it to make a simplesalad dressingor add it to any creamy dip or sauce. It’s a good substitute for some of the milk when makingmashed potatoes. You can also add it to smoothies. And it’s great in ourWhole-Grain Buttermilk Pancakesrecipe.
EatingWell.com, June 2024
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Nutrition Facts(per serving)272Calories13gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
