If you are searching for a dessert that perfectly balances indulgence with a touch of wholesome goodness, this Chocolate Zucchini Banana Cake Recipe is the answer you’ve been waiting for. It’s wonderfully moist, bursting with the natural sweetness of ripe bananas and subtle earthiness from shredded zucchini, all wrapped up in rich cocoa flavor. This cake is a delight to bake and enjoy, whether for a cozy afternoon treat or a show-stopping dessert that earns rave reviews from friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the cake’s perfect texture, flavor, and depth. From the natural sweetness and moisture of bananas and zucchini to the warm spices and rich chocolate, these essentials come together effortlessly to create a treat that’s both comforting and exciting.
- 1 cup mashed ripe bananas: Provides natural sweetness and moistness, making the cake tender and flavorful.
- 1 cup shredded zucchini (squeezed dry): Adds moisture and texture behind the scenes without overpowering the chocolate taste.
- 2 large eggs: Help bind everything together and contribute to a fluffy, tender crumb.
- ½ cup vegetable oil: Keeps the cake rich and moist through baking.
- ½ cup brown sugar: Adds deep, caramel notes that complement the chocolate beautifully.
- ¼ cup granulated sugar: Balances sweetness with a subtle crunch.
- 1 teaspoon vanilla extract: Enhances overall flavor complexity with warm, fragrant notes.
- 1 cup all-purpose flour: The foundation that builds structure in the cake.
- ½ cup whole wheat flour: Adds a touch of nuttiness and wholesome texture while making it a bit heartier.
- ⅓ cup unsweetened cocoa powder: The star ingredient that gives this cake its deep chocolatey flavor.
- 1 teaspoon baking soda: Helps the cake rise and stay light.
- ½ teaspoon baking powder: Provides gentle lift for a perfect crumb.
- ½ teaspoon salt: Balances sweetness and enhances all other flavors.
- 1 teaspoon ground cinnamon: Adds warm spice that pairs wonderfully with chocolate and banana.
- ½ cup mini chocolate chips (plus more for topping, optional): Offer melty bursts of chocolate that make every bite irresistible.
How to Make Chocolate Zucchini Banana Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures the oven will be at the perfect temperature when your batter is ready to go in. Grease a 9×9-inch baking pan or line it with parchment paper to prevent the cake from sticking and make removing it afterwards a breeze.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the mashed bananas, shredded and squeezed zucchini, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. This blend infuses moisture and sweetness directly into the batter, setting the stage for a tender and flavorful cake.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Combining these dry ingredients evenly ensures your spices and leavening agents distribute properly, which is key to a uniform rise and flavor throughout the cake.
Step 4: Bring Wet and Dry Ingredients Together
Gradually stir the dry mix into the wet mixture, being careful not to overmix. This helps keep your cake tender and prevents it from becoming dense. Once just combined, gently fold in the mini chocolate chips, so you get lovely melty pockets of chocolate in every bite.
Step 5: Bake
Pour the batter into your prepared pan, spreading it evenly with a spatula. If you like, sprinkle a few extra chocolate chips on top for a pretty and delicious finishing touch. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs — this ensures your cake is perfectly tender.
Step 6: Cool and Slice
Allow the cake to cool completely in the pan before slicing. Cooling lets the flavors meld beautifully and makes cutting cleaner, so every piece looks as good as it tastes.
How to Serve Chocolate Zucchini Banana Cake Recipe
Garnishes
Elevate your cake by adding a dusting of powdered sugar or a drizzle of melted chocolate. Fresh berries or a dollop of whipped cream also bring a delightful contrast — they add freshness and richness without overpowering the chocolate-zucchini goodness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a hot cup of coffee or tea. The creamy or warm beverages complement the cake’s moist texture and rich flavors perfectly, turning an afternoon snack into a special occasion.
Creative Ways to Present
Try cutting the cake into squares and serving them as small bites on a dessert platter with nuts and fruit for a party. Or, get playful and layer slices with frosting or cream cheese for a decadent chocolate zucchini banana cake parfait that wows your guests with its unique combination.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it if your kitchen is warm. The flavors develop even more after a day, so leftovers are just as delicious if not better.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and then foil or place them in a freezer bag. Freeze for up to 3 months. When ready, thaw in the refrigerator overnight for a convenient and tasty treat any time.
Reheating
To enjoy the cake warm, reheat slices in the microwave for 15 to 20 seconds or in a low oven until just warmed through. This gently revives the moist texture without drying the cake out, giving you that fresh-from-the-oven experience all over again.
FAQs
Can I use another type of flour instead of whole wheat flour?
Absolutely! If you prefer a lighter texture or have dietary restrictions, you can substitute with additional all-purpose flour or try gluten-free flour blends. Just keep in mind that whole wheat adds subtle nuttiness and extra fiber.
Do I have to peel the zucchini before shredding?
There’s no need to peel the zucchini. The skin adds color, nutrients, and texture to your cake, and when finely shredded, it blends right in without being noticeable.
Is it possible to make this cake dairy-free?
Yes! Use non-dairy chocolate chips to keep it dairy-free. Since this recipe doesn’t call for butter or milk, it’s already very friendly to dairy-free diets.
Why do I need to squeeze the zucchini? What happens if I don’t?
Squeezing out excess moisture from shredded zucchini ensures the cake batter isn’t too wet, which can make the cake dense or cause uneven baking. Taking this simple step leads to a perfectly moist but well-structured crumb.
Can I add nuts or other mix-ins?
Of course! Chopped walnuts, pecans, or even shredded coconut can add fantastic texture and flavor. Just fold them in gently along with the chocolate chips before baking.
Final Thoughts
This Chocolate Zucchini Banana Cake Recipe is a true crowd-pleaser that combines simple, wholesome ingredients with irresistible chocolatey goodness. It’s perfect for anyone wanting a treat that feels a little special but is easy to make and enjoy any day of the week. Give it a try, and prepare to delight yourself and everyone you share it with!
Print
Chocolate Zucchini Banana Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Zucchini Banana Cake combines the natural sweetness of ripe bananas and shredded zucchini with rich cocoa powder and mini chocolate chips. Perfect for a healthy dessert or snack, this cake is easy to prepare and yields a tender, chocolatey treat with added moisture and nutrition from the vegetables and fruit.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup shredded zucchini (squeezed dry)
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- ½ cup mini chocolate chips (plus more for topping, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent the cake from sticking and ensure even cooking.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, shredded and squeezed dry zucchini, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined, ensuring a consistent batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing which can make the cake dense.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter, reserving some for sprinkling on top if desired for extra chocolate flavor and texture.
- Pour and Spread Batter: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating the cake is cooked but still moist inside.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing to allow the flavors to set and make slicing easier.
Notes
- Be sure to squeeze the zucchini well to avoid excess moisture which can make the cake soggy.
- This cake is even better the next day after the flavors have melded together.
- Can be made dairy-free by using non-dairy chocolate chips.
