Quick Summary
Chocolate Zucchini Snack Cake- you will never know this simple chocolate snack cake is made with healthy ingredients because it’s SO delicious!
When life gives you lots of zucchini, you make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini muffins, zucchini coffee cake, and zucchini brownies.
And when you still have zucchini to use up, you make this Chocolate Zucchini Snack Cake because it is delicious!
I love this simple snack cake because it is made with mostly healthy ingredients and can be whipped up in no time!
The cake is gluten-free, made with no refined sugars (as long as you use these chocolate chips), has protein, and is made with a vegetable.
But I promise you this chocolate cake doesn’t taste healthy. It has a rich chocolate flavor, is super moist, and will cure any sweet craving.
The cake doesn’t need frosting, it is perfect plain or you can add a dollop of whipped cream. Enjoy for brunch, an after school or afternoon snack, or dessert! This cake is good anytime of the day.
Table of Contents
Cake Ingredients
- Old Fashioned Oats– Blend the oats in a blender or food processor to make oat flour. It’s so simple! The oat flour adds fiber and the cake is gluten-free as long as you use gluten-free oats.
- Unsweetened Cocoa Powder– to give the cake a rich chocolate flavor.
- Baking Powder & Baking Soda
- Kosher Salt
- Pure maple syrup– to sweeten the cake!
- Coconut Oil– melted and slightly cooled. You can swap vegetable oil if you wish.
- Plain Greek Yogurt– for added protein and it keeps the cake moist.
- Eggs– to create structure and stability within a batter.
- Vanilla Extract– always use pure vanilla extract.
- Shredded Zucchini– don’t squeeze out the liquid in the zucchini, you want the liquid to keep the cake moist.
- Chocolate Chips– I use Hu chocolate chips for this recipe. I love their chocolate because it is made with no refined sugars or added sugars. It is also organic, gluten-free, dairy-free, and there are no weird ingredients. It is also delicious:)
- Flaky Sea Salt– for sprinkling on top!
How to Make Chocolate Zucchini Snack Cake
Scroll down to the recipe card for the full list of ingredients and instructions.
- Preheat the oven and grease an 8×8-inch metal baking pan and set aside.
- In a blender or food processor, blend the oats until pulverized and smooth to make oat flour. They should be fine like flour.
- In a medium bowl, whisk together the oat flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, combine the maple syrup, coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth. Stir in the shredded zucchini.
- Add the flour mixture and stir until just combined. Don’t over mix. Stir in the chocolate chips.
- Pour batter evenly into the prepared pan. Sprinkle with additional chocolate chips and a little flaky sea salt, if desired.
- Bake for 18 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let cool on a cooling rack. Cut into squares and serve!
Serving Suggestions
- Serve plain with a glass of milk!
- Top with a dollop of whipped cream.
- Enjoy with plain Greek yogurt or vanilla yogurt.
- Serve with a scoop of your favorite ice cream.
- Drizzle the cake with a peanut butter.
- Top the cake with fresh raspberries or strawberries.
How to Store & Freeze
- Once the cake has cooled completely, cover and store on the counter for up to 3 days.
- You can also freeze the cake. Cut into squares and wrap the cake pieces in plastic wrap. Place in a freezer bag. Freeze for up to 2 months. Thaw and serve.
More Zucchini Recipes
- Chocolate Zucchini Bread
- Chocolate Zucchini Cake
- Chocolate Chip Zucchini Brownies
- Healthy Chocolate Zucchini Muffins
- Chocolate Chip Zucchini Bread
- Chocolate Chip Zucchini Bars
Find more zucchini recipes HERE!
Chocolate Zucchini Snack Cake
Ingredients
- 1 cup old fashioned oats
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted and slightly cooled (can use vegetable oil)
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup chocolate chips (use Hu for no refined sugars)
- Extra chocolate chips and flaky sea salt, for sprinkling on top, optional
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8-inch metal baking pan and set aside.
- In a blender or food processor, blend the oats until pulverized and smooth to make oat flour. They should be fine like flour.
- In a medium bowl, whisk together the oat flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, combine the maple syrup, coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth. Stir in the shredded zucchini.
- Add the flour mixture and stir until just combined. Don’t over mix. Stir in the chocolate chips.
- Pour batter evenly into the prepared pan. Sprinkle with additional chocolate chips and a little flaky sea salt, if desired. Bake for 18 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let cool on a cooling rack. Cut into squares and serve!
Notes
Nutrition
Have you tried this recipe?
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Can you use a plant based yogurt instead? Like coconut yogurt?
yes!
I have oat flour can I use that? And what amount would be equivalent to the 1 cup oats ground?
Use 1 cup of oat flour.