Chocolate zucchini cake
8
Points®
Total time: 52 min • Prep: 12 min • Cook: 40 min • Serves: 24 • Difficulty: Easy
Zucchini cakes are a great way to use abundant summer squash from the garden or from the supermarket. Incorporating zucchini into cake makes for a super-moist texture and is a satisfying means for eating more veggies. Try it for breakfast or for dessert—adding the cocoa powder makes for a real chocolatey treat. Grate the zucchini using the large holes of your box grater. You’ll need a little less than a pound of zucchini for this recipe. To enjoy zucchini cake long after summer has passed, wrap individual squares in foil, place in a zip-close freezer bag (remember to label the bag), and freeze for up to six months.
Ingredients
All-purpose flour
2¾ cup(s)
Sugar
1 cup(s), granulated
Packed brown sugar
1 cup(s), light
Unsweetened cocoa powder
½ cup(s), or sweetened
Baking soda
1 tsp
Table salt
½ tsp
Fat free skim milk
¾ cup(s)
Canola oil
½ cup(s)
Egg
4 large egg(s)
Vanilla extract
1½ tsp
Uncooked zucchini
2½ cup(s), sliced, grated
Powdered sugar (confectioner's)
⅛ tsp, (optional)
Instructions
1
Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray, then sprinkle lightly with flour.
2
Combine the flour, granulated sugar, brown sugar, cocoa, baking soda, and salt in a large bowl.
3
Combine the milk, oil, eggs, and vanilla in a medium bowl; whisk until blended. Stir the milk mixture into the flour mixture until all of the flour is just moistened.
4
Stir in the zucchini just until blended. Pour the mixture into the baking pan. Bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cool in the pan on a rack 15 minutes. Remove from pan and let cool on the rack 30 minutes. Sprinkle with confectioners’ sugar, if using. Cut into 24 squares. Yields 1 square per serving.
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