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Chocolate-Zucchini Snack Cake


Rachel Ray

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Rate this recipe 5/5 (1 Votes)


  • 1 1/2 c. flour
  • 3/4 c. unsweetend cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 c. sugar
  • 2 eggs plus 2 egg whites
  • 1/2 c. extra-virgin olive oil
  • 2 c. shredded zucchini
  • 2-6 oz low-fat vanilla yogurt


Servings 9
Preparation time 25mins
Cooking time 60mins


Step 1

Preheat oven to 350. Greast a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
In a large bowl, combine the flour, cocoa, baking powder, espresso 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.
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.


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