Zucchini Chocolate Cake
Servings
24pieces
Servings
24pieces
Ingredients
  • 1/3cup butter
  • 1/2cup coconut sugar
  • 3 eggs
  • 2tbsp honey
  • 2tsp vanilla extract
  • 1/3cup Greek yoghurt
  • 1 1/2 cups wholemeal flour
  • 1/4cup cocoa
  • 2tsp baking soda
  • 2tsp cinnamon
  • 1/4cup dark chocolate chips
  • 3cups grated zucchini
Icing (Optional)
  • 1/2cup dark chocolate chips
  • 3tbsp coconut oil
  • 1tbsp vanilla extract
Instructions
  1. Preheat oven to 170C
  2. Cream butter and coconut sugar. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well.
  3. Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients.
  4. Mix dry ingredients alternatively with zucchini into cake mixture.
  5. Spoon mixture into greased and lined 20 x 30 sponge roll tin.
  6. Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).
Icing
  1. Melt chocolate chips and coconut oil over low heat. Add vanilla extract.
  2. Leave to cool slightly then whisk lightly and spread over cake.
  3. When cool cut into 24 pieces. Run knife under hot water before cutting to prevent icing cracking.
Recipe Notes

Recipe makes 24 pieces at 103 calories per piece un-iced; and 137 calories per piece when iced

Print Recipe
Zucchini Chocolate Cake
Healthy-Zucchini-Chocolate-cake
Course Desserts
Cuisine Chocolate
Servings
pieces
Ingredients
  • 1/3 cup butter
  • 1/2 cup coconut sugar
  • 3 eggs
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 1/3 cup Greek yoghurt
  • 1 1/2 cups wholemeal flour
  • 1/4 cup cocoa
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 cup dark chocolate chips
  • 3 cups grated zucchini
Icing (Optional)
  • 1/2 cup dark chocolate chips
  • 3 tbsp coconut oil
  • 1 tbsp vanilla extract
Course Desserts
Cuisine Chocolate
Servings
pieces
Ingredients
  • 1/3 cup butter
  • 1/2 cup coconut sugar
  • 3 eggs
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 1/3 cup Greek yoghurt
  • 1 1/2 cups wholemeal flour
  • 1/4 cup cocoa
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 cup dark chocolate chips
  • 3 cups grated zucchini
Icing (Optional)
  • 1/2 cup dark chocolate chips
  • 3 tbsp coconut oil
  • 1 tbsp vanilla extract
Healthy-Zucchini-Chocolate-cake
Instructions
  1. Preheat oven to 170C
  2. Cream butter and coconut sugar. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well.
  3. Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients.
  4. Mix dry ingredients alternatively with zucchini into cake mixture.
  5. Spoon mixture into greased and lined 20 x 30 sponge roll tin.
  6. Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).
Icing
  1. Melt chocolate chips and coconut oil over low heat. Add vanilla extract.
  2. Leave to cool slightly then whisk lightly and spread over cake.
  3. When cool cut into 24 pieces. Run knife under hot water before cutting to prevent icing cracking.
Recipe Notes

Recipe makes 24 pieces at 103 calories per piece un-iced; and 137 calories per piece when iced