Chocolate Banana Zucchini Cake
Chocolate Banana Zucchini Cake might be just the dessert you are searching for. This recipe makes 8 servings with 561 calories, 8g of protein, and 21g of fat each. For 78 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have butter, zucchini, over
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 cup butter
- 2 cups all purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup brown sugar
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee granules
- 2 large eggs
- 1 cup zucchini
- 1 large overripe banana
- 1 cup bittersweet chocolate chips
- 8 servings confectioner's sugar - optional
Instructions
- 1
Pre-heat the oven to 350 degrees F and grease a 10-inch cake or springform pan with oil.
- 2
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- 3
In a food processor, process the sugar and butter until creamy. You can also do this by hand using a sturdy spatula.
- 4
Add the vanilla essence, coffee granules and eggs mixing well between each addition.
- 5
Reserve a cup of the flour mixture and add the rest to the egg mixture.
- 6
Mix until just combined. The batter will be thick.
- 7
Add the mashed banana and mix. Don't overmix.The batter will be lumpy.
- 8
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat.
- 9
Fold into the batter and blend with a spatula- don't overmix.
- 10
Pour into the prepared cake pan and level the surface with a spatula.
- 11
Bake for 40-50 min, until a knife inserted in the center comes out clean.
- 12
Let it cool for 10 min, run a knife around the pan to loosen the cake and take the cake out carefully on the cooling rack.
- 13
Let it come to room temperature.
- 14
Sprinkle with confectioner's sugar or glaze with melted chocolate.