Chocolate Zucchini Banana Cake Recipe
If you’re searching for a dessert that checks all the boxes—moist, deeply chocolatey, and sneakily loaded with veggies—look no further than this Chocolate Zucchini Banana Cake. Every bite is a celebration of rich cocoa, sweet banana, and tender zucchini, creating an irresistibly soft crumb that’s perfect for satisfying your craving for something sweet without feeling too heavy. It’s my go-to treat for potlucks, birthdays, and honestly, those random Tuesdays when only cake will do. With just the right balance of wholesome and indulgent, this cake always disappears fast!
Ingredients You’ll Need
The beauty of this Chocolate Zucchini Banana Cake lies in how each ingredient works its magic—bananas and zucchini add unmatched moisture, while a blend of flours, cocoa, and chocolate chips bring depth and texture. Don’t be fooled by the simple lineup; every item is essential for that perfect slice!
- Mashed ripe bananas: Use bananas with plenty of brown spots for the richest banana flavor and natural sweetness.
- Shredded zucchini (squeezed dry): Removing excess water is key for a tender, not soggy, crumb—don’t skip this step!
- Large eggs: These bind everything together and add a little lift for a fluffier cake.
- Vegetable oil: Keeps the cake ultra-moist and helps carry the chocolate flavor beautifully.
- Brown sugar: Adds deep, caramel notes and extra moisture.
- Granulated sugar: Balances sweetness and ensures a light, even crumb.
- Vanilla extract: Enhances all the other flavors and brings warmth to the cake.
- All-purpose flour: Gives structure while keeping the cake tender.
- Whole wheat flour: Adds a subtle nutty flavor and a touch of wholesome goodness.
- Unsweetened cocoa powder: The star ingredient for that rich, chocolatey punch.
- Baking soda: Reacts with the acidic banana to help the cake rise beautifully.
- Baking powder: Works alongside baking soda to ensure a light, airy texture.
- Salt: Balances sweetness and intensifies chocolate flavor.
- Ground cinnamon: A hint of spice that pairs perfectly with banana and chocolate.
- Mini chocolate chips (plus more for topping): Melty pockets of chocolate in every bite—don’t skimp on these!
How to Make Chocolate Zucchini Banana Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking pan and either grease it well or line it with parchment paper. This extra bit of prep ensures your cake releases easily and keeps those precious edges perfectly intact.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed bananas, squeezed and shredded zucchini, eggs, vegetable oil, both sugars, and vanilla extract. Take a moment to really combine these ingredients well—this forms the moist, flavorful base of your Chocolate Zucchini Banana Cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This step ensures every bite is evenly mixed and free of lumps, so your cake bakes up with a uniform crumb.
Step 4: Bring It All Together
Gradually stir the dry mixture into the wet ingredients. Mix just until combined; overmixing can make the cake dense. Gently fold in the mini chocolate chips—they’ll melt into gooey puddles throughout the cake!
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle extra chocolate chips on top if you’re feeling fancy (and trust me, you should!). Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs—don’t overbake, as you want that signature moistness.
Step 6: Cool and Slice
Let your Chocolate Zucchini Banana Cake cool completely in the pan before slicing. This patience pays off, as the flavors deepen and the slices hold together beautifully for serving.
How to Serve Chocolate Zucchini Banana Cake
Garnishes
Dress up each slice with a sprinkle of powdered sugar, a drizzle of melted chocolate, or even a few extra mini chocolate chips on top for a bakery-worthy finish. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream—pure heaven!
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or a tall glass of cold milk. If you’re feeling extra, serve alongside fresh berries or a tangy fruit salad to balance out the richness of the cake.
Creative Ways to Present
Turn your Chocolate Zucchini Banana Cake into an elegant dessert by cutting it into bite-sized squares and arranging them on a pretty platter. For parties, top each piece with a swirl of cream cheese frosting and a sliver of banana or a thin ribbon of zucchini for a fun, gourmet look.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cake in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, stash it in the fridge to keep it extra fresh—just bring it back to room temp before serving for the best texture.
Freezing
This Chocolate Zucchini Banana Cake freezes beautifully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge for an easy make-ahead treat.
Reheating
If you love a warm slice, microwave individual pieces for about 15 seconds until just heated through. This revives the melty chocolate chips and makes the cake taste freshly baked every time.
FAQs
Can I make Chocolate Zucchini Banana Cake gluten-free?
Absolutely! Swap in your favorite gluten-free all-purpose flour blend for both the regular and whole wheat flours. Just keep in mind that the texture may vary slightly, but it’ll still be delicious.
Do I have to peel the zucchini first?
No need to peel the zucchini—the skin is tender and blends right into the batter, plus it adds a lovely speckled look to your cake. Just be sure to squeeze out as much liquid as possible.
Can I use regular chocolate chips instead of mini?
Definitely! Regular chocolate chips work just fine, though mini chips distribute more evenly throughout the cake for that perfect bite every time.
How can I make this recipe dairy-free?
This recipe is already dairy-free except for the chocolate chips, so simply use non-dairy chocolate chips and you’re all set to enjoy a fully dairy-free Chocolate Zucchini Banana Cake!
Is this cake sweet enough for dessert?
Yes, it’s delightfully sweet and chocolatey, but not cloying. The banana and brown sugar add natural sweetness, making it perfect for dessert or a decadent snack.
Final Thoughts
I hope this recipe inspires you to whip up a batch of Chocolate Zucchini Banana Cake soon! It’s the ultimate treat that’s sure to win over family and friends—so don’t be surprised if it disappears in record time. Happy baking!
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Chocolate Zucchini Banana Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Moist and Delicious Chocolate Zucchini Banana Cake combines the natural sweetness of ripe bananas and the subtle moisture from shredded zucchini with rich cocoa and chocolate chips, creating a perfect healthy twist on a classic dessert. Perfect for a wholesome snack or dessert, this cake is easy to prepare and bakes into a tender, flavorful treat your whole family will love.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup shredded zucchini (squeezed dry)
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- ½ cup mini chocolate chips (plus more for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, shredded and squeezed zucchini, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—take care not to overmix to keep the cake tender.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter for pockets of melty chocolate in every bite.
- Pour Batter and Add Topping: Pour the batter into your prepared baking pan and spread it out smoothly. Sprinkle additional mini chocolate chips on top if desired for an extra chocolaty crust.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing into 9 servings. This enhances the flavors and texture, making it even more delicious the next day.
Notes
- Make sure to squeeze the zucchini well to remove excess moisture to avoid a soggy cake.
- The cake tastes even better the next day once the flavors have melded together beautifully.
- For a dairy-free version, use non-dairy chocolate chips instead of regular ones.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
