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

Scale

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)

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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