Description
This Chocolate Zucchini Banana Cake is a moist and delicious dessert that cleverly incorporates grated zucchini and ripe bananas for added moisture and nutrition. With the rich flavor of cocoa powder and bursts of mini chocolate chips, this cake is a perfect balance of healthy ingredients and chocolatey goodness, ideal for a wholesome treat or a cozy dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe banana (about 2 medium)
- 1 cup finely grated zucchini (squeezed of excess moisture)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and grease a 9×9-inch baking pan to ensure the cake doesn’t stick.
- Combine wet ingredients: In a large bowl, whisk together the mashed banana, finely grated zucchini (after squeezing out excess moisture), eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add chocolate chips: Fold in the mini chocolate chips carefully to distribute them throughout the batter.
- Pour batter and add toppings: Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle a few extra mini chocolate chips on top if you like for a visually appealing finish.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating the cake is fully baked.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving to ensure it holds together nicely.
Notes
- This cake is wonderfully moist and stays fresh for several days when stored properly.
- For extra indulgence, serve with a dusting of powdered sugar or a dollop of whipped cream.
- You can also bake this batter as muffins; reduce baking time to 18–22 minutes accordingly.
