This zucchini chocolate cake is a celebration of the unexpected magic that happens when humble ingredients like shredded zucchini, cocoa powder and chocolate chips come together in perfect harmony. Whether enjoyed with a steaming cup of weekday coffee or served at a gathering, this chocolate zucchini cake is sure to steal the spotlight. If you prefer cake with a creamy layer to complement the chocolate, top it with our optional cream cheese frosting. The frosting will add 54 calories and 5 grams of added sugar per serving.

Ingredients

  • 1 1/4 cups whole-wheat flour
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 2/3 cup neutral oil, such as canola or avocado
  • 1/2 cup buttermilk
  • 4 large eggs
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups shredded zucchini (about 2 medium)
  • 3/4 cup semisweet chocolate chips
  • 1 (8-ounce) package reduced-fat cream cheese, at room temperature
  • 2/3 cup confectioners' sugar
  • 1/3 cup low-fat plain strained (greek-style) yogurt
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Directions

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray. Whisk whole-wheat flour, all-purpose flour, cocoa, baking powder and salt in a large bowl until well combined.
  2. Whisk brown sugar, oil, buttermilk, eggs, granulated sugar and 2 teaspoons vanilla in a medium bowl until combined. Using a rubber spatula, gently fold the sugar mixture into the flour mixture until almost fully combined and a few dry streaks remain.
  3. Fold zucchini and chocolate chips into the batter until evenly incorporated. Spread the batter evenly into the prepared baking pan.
  4. Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
  5. To prepare frosting (if using): Combine cream cheese, confectioners’ sugar, yogurt, milk and vanilla in a medium bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, 2 to 4 minutes. Spread the frosting evenly over the top of the cooled cake.