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
Scale
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
- â…“ 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.
