Chocolate Zucchini Cake

A deeply chocolatey, ultra-moist cake where shredded zucchini keeps every bite tender and rich.

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320 cal / serving 42g net carbs 6g protein 15g fat Prep: 20 min Cook: 35 min 12 servings

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Ingredients

Dairy & Eggs

2 whole large eggs
0.5 cup plain Greek yogurt

Produce

2 cups grated zucchini (skin on) *2 zucchini

Pantry

2 cups all-purpose flour
0.5 tsp baking powder
1.5 tsp baking soda
1 cup chocolate chips
0.5 cup granulated sugar
0.5 cup hot coffee or hot water
0.75 cup unsweetened cocoa powder
2 tsp vanilla extract
0.5 cup vegetable oil

Spices & Herbs

0.5 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.

2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and sugar. 3. Add vegetable oil, eggs, vanilla extract, and Greek yogurt until smooth.

4. Stir in the hot coffee (or hot water) until the batter is smooth and pourable.

5. Fold in the grated zucchini and chocolate chips.

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan before slicing and serving.

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