Chocolate Banana Zucchini Cake Recipe

Name: Chocolate Banana Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter at room temperature; 2 cups all purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup light brown sugar packed; 4 tablespoons white sugar; 1 teaspoon pure vanilla extract; 1 teaspoon coffee granules instant; 2 large eggs; 1 cup zucchini unpeeled grated; 1 banana large overripe, mashed; 1 cup bittersweet chocolate chips; confectioner's sugar for sprinkling on the top- optional

Servings: persons

1/2 cup unsalted butter at room temperature
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar packed
4 tablespoons white sugar
1 teaspoon pure vanilla extract
1 teaspoon coffee granules instant
2 large eggs
1 cup zucchini unpeeled grated
1 banana large overripe, mashed
1 cup bittersweet chocolate chips
confectioner's sugar for sprinkling on the top- optional

1
Pre-heat the oven to 350 degrees F and grease a 10-inch cake or springform pan with oil.
2
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3
In a food processor, process the sugar and butter until creamy. You can also do this by hand using a sturdy spatula.
4
Add the vanilla essence, coffee granules and eggs mixing well between each addition.
5
Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined. The batter will be thick.
6
Add the mashed banana and mix. Don't overmix.The batter will be lumpy.
7
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat.
8
Fold into the batter and blend with a spatula- don't overmix.
9
Pour into the prepared cake pan and level the surface with a spatula.
10
Bake for 40-50 min, until a knife inserted in the center comes out clean. Let it cool for 10 min, run a knife around the pan to loosen the cake and take the cake out carefully on the cooling rack.
11
Let it come to room temperature. Sprinkle with confectioner's sugar or glaze with melted chocolate.

1053

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup unsalted butter at room temperature, 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Chocolate Banana Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Banana Zucchini Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions