Chocolate Zucchini Snack Cake

Side view of a square slice of chocolate cake with melty chocolate chips on a wooden cutting board.

5 from 1 vote

Chocolate Zucchini Snack Cake

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

Cook Time22

Total Time32

Servings: 2-inch squares

Calories: 132kcal

Ingredients

1 medium (200 g) zucchini, cubed, about 1 ½ cups
2 large eggs
2 tablespoons (25 g) vegetable oil
½ cup (100 g) granulated sugar
¼ cup (53 g) brown sugar
2 teaspoons vanilla extract
1 cup (120 g) all-purpose flour
½ cup (40 g) natural cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (85 g) chocolate chips

Instructions

Preheat oven to 350℉. 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 the center pops back when gently pressed and cake reaches 210F in the center.
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.

Recommended Equipment

Notes

Storage: Cake will keep in a tightly sealed container at room temperature for 3 to 4 days or frozen for 3 months or more.
Small food processor? 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.

Nutrition Estimate

Course: Dessert

Cuisine: American