Triple Chocolate Banana Zucchini Cake
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
Moist and fudgy Triple Chocolate Banana Zucchini Cake is made without oil or butter and is shockingly delicious! Best use for the zucchini in your garden!
- 3 eggs
- 1 1/4 cup granulated sugar
- 1 very ripe banana (mashed)
- 2/3 cups plain Greek yogurt
- 3/4 cups milk
- 1 teaspoon vanilla
- 2 cups zucchini (shredded)
- 2 cups all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips (optional)
- 1/4 cup semi sweet chocolate chips (optional)
- 1/4 cup white chocolate chips (optional)
|Preheat oven to 350 |
In a large mixing bowl, beat the eggs and sugar until light. Add the banana, yogurt, milk, vanilla, and zucchini and mix well. Add the flour gradually, mixing on low until incorporated. Mix in cocoa, baking powder, baking soda, and salt. Stir in chocolate chips, if desired, and pour into a greased 10" springform pan or a 9x13" baking pan. Bake 40 minutes or until tester inserted into the center of the cake comes out clean. Allow to cool completely.
Melt the chocolate in a small glass bowl in the microwave for about 40 seconds, stirring every 20 seconds until melted and smooth. Spoon into a plastic bag and snip off the very corner. Drizzle the chocolate over the cake using a zig zag motion.
Repeat with the white chocolate.
Store covered in the refrigerator.
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