If you’re looking for a delightful way to sneak some veggies into a sweet treat, this Chocolate Zucchini Banana Cake Recipe is about to become your new best friend in the kitchen. Combining the natural sweetness of ripe bananas with the subtle moisture of grated zucchini, this cake is irresistibly moist and packed with rich chocolate flavor. It’s a one-bowl wonder that balances wholesome ingredients with indulgence, perfect for a cozy afternoon snack or a crowd-pleasing dessert that everyone will rave about.
Ingredients You’ll Need
The beauty of this Chocolate Zucchini Banana Cake Recipe lies in its simple, pantry-friendly ingredients that each bring something special to the table. From the ripe bananas’ sweetness to the cocoa powder’s deep chocolate punch, every component is essential for that perfect texture and flavor balance.
- 1 cup mashed ripe bananas: Provides natural sweetness and moistness that blends flawlessly with the chocolate.
- 1 cup grated zucchini (squeezed dry): Adds moisture and a subtle veggie twist without overpowering the cake.
- 2 large eggs: Give structure and richness to the batter.
- 1/2 cup vegetable oil: Keeps the cake tender and moist without heaviness.
- 1/2 cup granulated sugar: Balances the flavors with just enough sweetness.
- 1/2 cup brown sugar (packed): Adds depth and a hint of caramel flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm aroma.
- 1 cup all-purpose flour: The base that gives structure to the cake.
- 1/2 cup whole wheat flour: Introduces a nutty flavor and boosts fiber content.
- 1/2 cup unsweetened cocoa powder: Provides the rich chocolate foundation.
- 1 teaspoon baking soda: Helps the cake rise beautifully and lightens the texture.
- 1/2 teaspoon baking powder: Adds extra lift for a perfect crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 teaspoon ground cinnamon: Adds a warm, cozy note that pairs wonderfully with chocolate.
- 1/2 cup semi-sweet chocolate chips (plus more for topping): Melts into gooey pockets of chocolate throughout the cake.
How to Make Chocolate Zucchini Banana Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing a 9×5-inch loaf pan or lining it with parchment paper ensures your cake releases effortlessly once baked. This step sets the foundation for your perfect cake shape and texture.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together those luscious mashed bananas, freshly grated zucchini (make sure to squeeze out the excess moisture), eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended. This mixture will be the moist, flavorful base of your cake that you’ll fall in love with at first stir.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon. This blend not only gives your cake its structure and rise but ensures that deep chocolate and warming spices are evenly distributed.
Step 4: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet ingredients just until everything is combined. Be careful not to overmix here to keep the cake tender and light — a few lumps are perfectly okay!
Step 5: Add the Chocolate Chips
Fold in the semi-sweet chocolate chips gently so they’re scattered throughout the batter, delivering those delightful bursts of gooey chocolate in every slice.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you want to kick it up a notch, sprinkle some extra chocolate chips on top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely — patience here will yield the best texture!
How to Serve Chocolate Zucchini Banana Cake Recipe
Garnishes
Serving this cake with a light dusting of powdered sugar or a drizzle of melted chocolate really takes it from lovely to show-stopping. For a fresh twist, a dollop of whipped cream or a scoop of vanilla ice cream adds creamy contrast to the rich chocolate and moist crumb.
Side Dishes
This cake pairs beautifully with a hot cup of coffee or tea, making it an ideal treat for breakfast or afternoon breaks. For a brunch setting, fresh berries or a fruit compote alongside balance the richness and introduce a burst of brightness.
Creative Ways to Present
If you want to wow your guests, slice the cake and serve it as mini layered squares with layers of cream cheese frosting or chocolate ganache. You can also transform leftovers into decadent cake pops by crumbling the cake, mixing it with frosting, rolling into balls, and dipping into melted chocolate.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The moist texture holds up well, making it just as delicious the next day with even richer flavors.
Freezing
Want to save some for later? Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn and freeze for up to 2 months. Thaw overnight in the refrigerator to keep that perfect moist texture intact.
Reheating
Enjoy slices warm by reheating them gently in the microwave for about 15-20 seconds, or in a preheated oven at 300°F (150°C) for 10-15 minutes. Warm cake brings out the chocolate’s richness and soft crumb beautifully.
FAQs
Can I substitute the whole wheat flour?
Absolutely! If you prefer a lighter texture or don’t have whole wheat flour on hand, swap it out for all-purpose flour. Just note the cake might turn out a little less dense, but still deliciously moist and flavorful.
Do I need to peel the zucchini?
No need to peel the zucchini. The skin adds nutrients and subtle flavor, plus it blends seamlessly into the cake. Just be sure to grate it finely and squeeze out excess moisture for the best results.
Is this cake gluten-free?
As written, this recipe contains gluten due to the flours used. However, you can experiment with gluten-free all-purpose blends in equal amounts, but be mindful that texture might vary slightly.
Can I make this cake vegan?
To make it vegan, try replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swap vegetable oil with a mild-flavored oil. Keep in mind that the texture may differ a bit but still come out enjoyable!
Why do I need to squeeze out the zucchini moisture?
Removing excess moisture from zucchini prevents the cake from becoming too wet and helps maintain a tender yet structured crumb. Using a clean towel or paper towels works perfectly to achieve this.
Final Thoughts
This Chocolate Zucchini Banana Cake Recipe is truly a joyful blend of healthy ingredients and indulgent chocolate that anyone can appreciate. It’s moist, flavorful, and surprisingly easy to make, perfect for sharing with friends or savoring on your own with a cozy cup of your favorite beverage. Give it a whirl and watch this cake quickly earn its spot as a beloved classic in your recipe collection.
Print
Chocolate Zucchini Banana Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Zucchini Banana Cake combines the natural sweetness of ripe bananas with grated zucchini and rich cocoa powder to create a healthy yet indulgent dessert. Perfectly spiced with cinnamon and studded with semi-sweet chocolate chips, this cake offers a delightful texture and taste, ideal for a wholesome treat or snack.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup grated zucchini (squeezed dry)
- 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 whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Additional
- 1/2 cup semi-sweet chocolate chips (plus more for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the cake from sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, grated and drained zucchini, eggs, vegetable oil, granulated sugar, brown 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: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined; avoid overmixing to keep the cake tender.
- Fold in Chocolate Chips: Incorporate the semi-sweet chocolate chips by folding them into the batter evenly.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle extra chocolate chips on top for added richness.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best texture, squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent a soggy cake.
- You can substitute all-purpose flour for whole wheat flour if you prefer a lighter texture.
- This cake also works well baked in a square 8×8-inch pan; if using this size, reduce the bake time to 40–45 minutes.
