Chocolate Zucchini Snack Cake
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.72 out of 5 stars
(25)
Ingredients
9 servings
- 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)
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease an 8x8-inch metal baking pan and set aside.
Step 2
In a blender or food processor, blend the oats until pulverized and smooth to make oat flour. They should be fine like flour.
Step 3
In a medium bowl, whisk together the oat flour, cocoa, baking powder, baking soda, and salt.
Step 4
In a large bowl, combine the maple syrup, coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth. Stir in the shredded zucchini.
Step 5
Add the flour mixture and stir until just combined. Don’t over mix. Stir in the chocolate chips.
Step 6
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.
Step 7
Remove the cake from the oven and let cool on a cooling rack. Cut into squares and serve!
Step 8
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