Chocolate Zucchini Cake
Zucchini never tasted so good! This moist cake is sweet (but not too sweet) and is great for any chocolate lover. Don’t skimp on the crumb topping – it makes this cake!
Overview
Total time: 45 S
Servings: 20
Calories: 220
Ingredients
- 1/2 cup butter softened
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup low-fat buttermilk
- 2 small zucchini trimmed and quartered
- 2 1/2 cups all-purpose flour
- 1/2 tsp. ground cinnamon
- 1 tsp. kosher or sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 cup brown sugar
- 3/4 cup walnuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup plain or vanilla non-fat Greek yogurt
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
Nutritional Information
- Serving Size: 1 slice
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 240mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 16g
- Protein: 4g
Instructions
- Pre-heat oven to 350° F.
- Add butter, yogurt, sugar, eggs, vanilla, buttermilk and zucchini to WildSide+ jar and secure lid. Select "Batters" cycle.
- Add flour, cocoa powder, cinnamon, salt, baking soda and baking powder to jar and secure lid. Press "Pulse" 8-10 times until ingredients are incorporated.
- Pour batter into greased 9x13 non-stick pan.
- For crumb topping, add brown sugar and walnuts to clean WildSide+ jar and secure lid. Press "Pulse" 3-5 times until nuts are chopped to desired texture.
- Add brown sugar nut mix to chocolate chips and sprinkle evenly on top of cake.
- Bake for 40-45 minutes until done. Allow to cool for at least one hour before cutting.
Note: If you don't have a "Batters" cycle, blend on a Medium to Medium-Low speed (speed 4) for 30 seconds.
Notes
You can make this in the FourSide jar but it may take a little more blending. Dicing the zucchini into smaller pieces will help.
Mara, I was wondering the same. also, didn’t it look like those were more cupcake shape than squares. seems like that might be easier
did you guys use cupcake molds for this
We did not – we made it in a 9×13 pan and used a circle cutter to cut this piece out.
Is topping necessary or is cake good without it? Also, is there a swap with regular milk (+ vinegar or lemon juice) for the buttermilk? Not a staple I keep on hand and don’t want to buy for 1/2 cup
We haven’t tried it with a substitute for buttermilk but, yes, you can use 1/2 cup milk and 1/2 tbsp of either vinegar or lemon juice in place of the buttermilk. Also, the cake is good by itself – the zucchini really makes it moist – however, we LOVE the crumb topping and think it makes the cake. :) Let us know what you try!
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