Chocolate-Zucchini Snack Cake Recipe

Name: Chocolate-Zucchini Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon espresso powder; 1/4 teaspoon salt; 1 cup sugar; 2 eggs; 2 egg whites; 1/3 cup extra-virgin olive oil; 2 cups shredded zucchini; two 6-ounce containers low-fat vanilla yogurt

Servings: persons

1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon espresso powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2 egg whites
1/3 cup extra-virgin olive oil
2 cups shredded zucchini
two 6-ounce containers low-fat vanilla yogurt

1
Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment.
2
In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan.
3
Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 teaspoon espresso powder, and more.

Yes, Chocolate-Zucchini Snack 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.

Chocolate-Zucchini Snack Cake

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