Triple Chocolate Banana Zucchini Cake
Moist and fudgy Triple Chocolate Banana Zucchini Cake is made without oil or butter and is shockingly delicious! I can't think of a better use for the zucchini in your garden!
Ingredients
Cake
- 3 eggs
- 1 1/4 cup granulated sugar
- 1 large banana very ripe
- 2/3 cup plain Greek yogurt
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 cup shredded zucchini squeeze out excess moisture
- 2 cup all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup semi sweet chocolate chips optional
Topping
- 1/4 cup semi sweet chocolate chips optional
- 1/4 cup white chocolate chips optional
Instructions
Cake
- Preheat oven to 350
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- 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.
- 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.
Topping
- Drizzle the melted semi sweet chocolate over the cake using a zig zag motion. Repeat with the white chocolate.
- Allow to set up then store covered in the refrigerator.