Best Ever Chocolate Chip Zucchini Cake

Best Ever Chocolate Chip Zucchini Cake - Diary of a Formerly Fat GirlAs you’re probably able to tell by now, my garden is producing a ton of zucchinis this season…. which is great! Not only are they tasty grilled, steamed, or baked, but they are incredibly moist (and healthy!) in baked goods (just check out my Black Currant & Chocolate Chip Zucchini Loaf.)

Perhaps the most famous unlikely-treat-baked-with-zucchini is the Chocolate Chip Zucchini Cake. Healthier than the traditional version but just as much of a crowd pleaser, this is the only zucchini cake recipe you ever need! Best Ever Chocolate Chip Zucchini Cake - Diary of a Formerly Fat Girl  

Best Ever Chocolate Chip Zucchini Cake - Diary of a Formerly Fat Girl

Best Ever Chocolate Chip Zucchini Cake
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Ingredients
  1. 1 cup oat flour
  2. 1 1/2 cup all purpose flour
  3. 1/3 cup unsweetened cocoa powder
  4. 1 tsp baking soda
  5. 3/4 tsp baking powder
  6. 3/4 tsp white vinegar
  7. 2/3 cup unsweetened almond milk
  8. 1/2 cup 0% fat plain greek yogurt
  9. 3/4 cup Truvia
  10. 3/4 cup white sugar
  11. 1/4 cup coconut oil, melted
  12. 2 large eggs
  13. 2 tsp vanilla extract
  14. 2 cups grated zucchini
  15. 3/4 cup chocolate chips
Instructions
  1. Preheat oven to 325F/160C and spray a 9x13 pan with Pam.
  2. In a large bowl, combine flours, cocoa, baking soda, and baking powder. Set aside.
  3. In a medium bowl, mix yogurt, coconut oil, Truvia, sugar, eggs, and vanilla together. Add milk and vinegar, mix well. Gradually add flour mixture, and thoroughly combine.
  4. Fold in zucchini until evenly distributed.
  5. Pour batter into the pan, going over with a spatula until evenly spread.
  6. Sprinkle chocolate chips over top.
  7. Bake for 40-50 minutes, until a toothpick comes out of the center of the cake clean.
  8. Cool 10 minutes before removing from pan.
Diary of a Formerly Fat Girl http://diaryofaformerlyfatgirl.com/

Best Ever Chocolate Chip Zucchini Cake - Diary of a Formerly Fat GirlThis cake also freezes beautifully, so don’t be afraid to cut it in half and stick it in the freezer for later! 

September 15, 2014 DessertRecipesSnacksVegetarian