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Chocolate-Zucchini Snack Cake



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  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 eggs plus 2 egg whites
  • 1/2 cup extra-virgin olive oil
  • 2 cups shredded zucchini
  • 2 6 ounce containers low-fat vanilla yogurt



Step 1

1. Preheat the oven to 350 degrees . Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3. Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.

A hit of espresso powder deepens the chocolaty taste without adding more calories.

Heart-healthy extra-virgin olive oil maximizes moistness.

A tangy yogurt topping makes the cake taste sweeter and replaces sugary frosting.


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