Chocolate & Zucchini Cake

On popular demand! This healthy yet indulgent treat is perfect for weekend breakfasts, a moist crumb, a bitter offset from the cocoa & hidden greens, this one's surprisingly a huge hit even with fussiest of eaters & i can swear you'll never be able to tell there's Zucchini in it!

  • 120g Whole wheat flour
  • 28g Dutch-processed Cocoa powder ( I use Hershey’s)
  • 4g Baking soda
  • 2g Baking Powder
  • 3g Instant Coffee
  • A pinch of Salt
  • 175g Brown Sugar
  • 10g Honey
  • 100ml Vegetable oil/ Cold Pressed Coconut Oil
  • 40g Yoghurt
  • 2 Eggs
  • 5ml Vanilla
  • 250g Grated & Unpeeled Zucchini
  • 60g Callebaut 54% Callets

  • Sift All the dry ingredients together.
  • Lightly blot the Zucchini with a tissue paper, don’t overdo it otherwise your cake will be dry; skip this step & it’ll be too soft to unmould.
  • With the Whisk attachment in a stand mixer, Beat the eggs, Add the sugar till light & fluffy.
  • Add the honey & Vanilla.
  • Gently drizzle the oil.
  • add 1/3rd of the dry ingredients, once almost incorporated add the yoghurt.
  • Add 1/3rd of the dry ingredients, once almost incorporated add the Zucchini.
  • Finish with the last third of the dry ingredients.
  • Fold in the Chocolate chips & pour into a pre-prepared 9’ Baking pan or a Bundt Pan
  • Bake for 30 minutes at 165 degrees.


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