Chocolate zucchini snack cake is a rich and moist chocolate cake that's made entirely in the bowl of a food processor! This recipe makes an 8x8 cake - perfect for small, snack sized slices.
Prep Time10 minutesmins
Cook Time22 minutesmins
Total Time32 minutesmins
Servings: 162-inch squares
Calories: 132kcal
Ingredients
1medium(200g)zucchini, cubed, about 1 ½ cups
2largeeggs
2tablespoons(25g)vegetable oil
½cup(100g)granulated sugar
¼cup(53g)brown sugar
2teaspoonsvanilla extract
1cup(120g)all-purpose flour
½cup(40g)natural cocoa powder
1teaspoonbaking soda
¼teaspoonsalt
½cup(85g)chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square baking pan with parchment paper and set aside.
In the bowl of a large food processor, add cubed zucchini, eggs, oil, sugars, and vanilla extract. Pulse until pureed and smooth. Add dry ingredients: flour, cocoa powder, baking soda, and salt. Pulse until just combined (make sure not to blend for too long). Stir in chocolate chips.
Pour into prepared pan. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean or with crumbs.
Allow cake to cool completely before slicing and serving. Optionally, dust the top with confectioner's sugar, or serve with a dollop of whipped cream.
Cake will keep in a tightly sealed container at room temperature for 3 to 4 days. If cake is very moist, store in the refrigerator for up to 1 week. Cake can be frozen in a tightly sealed freezer-safe container for 3 to 4 months.
Do not squeeze the liquid from your zucchini (if you've shredded it beforehand) - the recipe is written to include this liquid.
Recipe can be prepared in a food processor or blender. If you have a small food processor, puree the zucchini, then transfer to a bowl and stir the remaining ingredients in with a spoon.