Star this recipe!
Chocolate Zucchini Cakes Recipe
Can we deal with the unexpected or we don't even really have to? Let's make a Zucchini cake and see if it turns out as expected!
Equipment
- Ø6½" / Ø16.5cm Springform pan
Ingredients
Cake
- 2 cups Flour
- ½ cup Cocoa powder
- ½ tablespoon Baking powder follow instructions on packaging
- ½ teaspoon Salt
- 4 medium Eggs
- 3 tablespoons Butter soft or melted
- 3 tablespoons Honey or sweetener of choice
- ⅓ cup Greek yogurt no fat
- ¼ teaspoon Vanilla extract
- ⅓ cup Milk low fat
- 3 cups Zucchini shredded
Frosting
- 21 oz Cream cheese low fat
- 7 oz Greek yogurt no fat
- Sweetener to taste about 6 tablespoons honey or 4 tablespoons Xylitol on keto
- ½ teaspoon Vanilla extract
- Optional
- ½ cup Cocoa powder for chocolate cream
Instructions
Cake
- Mix together flour, cocoa powder, baking powder and salt.
- Whisk the eggs until light yellow.
- Whisk in the butter, honey or sweetener of choice, sour cream, vanilla extract, milk and the shredded zucchini.
- Mix them together with the flour.
- Pour the batter into a parchment lined spring-form pan.
- If cutting cakes isn't an option just use the spring-form individually without its bottom on a parchment paper and bake the batter in batches. Using more spring-from pans at the same time is also an option.
- Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven for about 50 minutes.
- If the layers are baked individually 20 minutes for each layer would suffice.
- Cut the cake into 3 layers and let them cool completely. It shouldn't be gooey but if it is, panic not, just put them back into the oven and bake them through.
Frosting
- Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy.
Assembly
- Divide the cream into four parts.
- Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.
- Continue with the layers and cream.
- Spread the last quarter on the side of the cake.
- Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.
Nutrition
Serving: 100g | Calories: 155kcal (8%) | Carbohydrates: 17g (6%) | Protein: 7g (14%) | Fat: 8g (12%) | Saturated Fat: 4g (24%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 52mg (17%) | Sodium: 223mg (10%) | Potassium: 199mg (6%) | Fiber: 2g (6%) | Sugar: 5g (6%) | Vitamin A: 295IU (6%) | Vitamin C: 3mg (4%) | Calcium: 91mg (9%) | Iron: 2mg (9%)
Print Recipe