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
Scale
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.
