Healthy Chocolate Zucchini Cake
This recipe works for muffins (makes 18), a 13×9 pan (which is what I used here) or a 9×9 pan. See cooking times below.
Ingredients
Scale
- 1½ cups grated zucchini (about 2 medium zucchini)
- 2 eggs
- 1/3 cup plain yogurt
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Prepare pan with butter, cupcake liners (if using muffin pan) or spray oil.
- Put shredded zucchini into a large section of paper towel and squeeze over the sink to release excess water. Set aside.
- In a large mixing bowl, beat eggs until frothy. Add yogurt, oil, sugar and vanilla then beat again. Then add dry ingredients plus zucchini. Mix until just combined. Pour into pan.
- EDITED: Cooking times: cake: 9×9 = 30-35 minutes, cake: 13×9 = 40-45 minutes mini-cupcakes/muffins: 10 minutes, regular cupcakes/muffins = 12 minutes. *Use a toothpick in center to test doneness, which will vary according to ovens and exact amount of zucchini you put in.