3.31.16 Cocoa Zucchini Cake - WFSB 3 Connecticut

Better Food

3.31.16 Cocoa Zucchini Cake

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Cocoa zucchini cake

Makes 1 9 x 13-inch cake or 6 to 8 mini loaves.

This deeply dark and rich cake bakes perfectly in mini loaf pans.  Serve as a decadent finish to a nutrient rich lunch or dinner.


3/4 cup extra virgin coconut oil heated until liquid

1 1/4 cups granulated sugar

1 teaspoon fine sea salt

2 large eggs

1/2 cup yogurt

4 cups shredded zucchini

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

3/4 cup Dutch processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chopped bittersweet or semisweet chocolate

1/2 cup raw pumpkin seeds


Preheat oven to 350 degrees F.  Lightly grease cake or loaf pans

In large mixing bowl, whisk together oil, sugar, salt, eggs, yogurt, zucchini and vanilla

Sift flour, cocoa powder, baking powder, and soda into the bowl with wet ingredients.  Using wooden spoon mix until combined and stir in chopped chocolate.

Transfer batter to greased cake pan or divide between cake, standard loaf or mini-sized loaf pans.  top with pumpkin seeds and bake for 25 minutes for mini loaves, 45-50 minutes for cake or standard loaves, or until cake tester inserted in the center comes out clean.  Cool on a wire rack.