A great way to incorporate more vegetables in your diet is to bake with them. So let’s start the new year the right way with this spiced chocolate zucchini snack cake. You would never know that there is zucchini in this decadent chocolate cake. It’s super rich, chocolatey, and moist and tastes nothing like a vegetable. Oh and it’s slathered with a cream cheese yogurt frosting. 

I love snack cakes like this because they’re a single layer so there’s no assembly and the cream cheese frosting is optional.

Cut into squares and pack them in school lunches for a healthy treat. 

Print Pin

Chocolate Zucchini Snack Cake

Course Dessert

Ingredients

For the Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 3 tsp pure cocoa powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ½ cup canola oil
• ¾ cup brown sugar
• ½ cup oats
• 1 tsp vanilla bean paste
• 1 ½ cups zucchini, finely grated
• ⅓ cup semi-sweet chocolate

For the Icing

• 3 tbsp cream cheese room temperature
• 3 tbsp vanilla yogurt
• 1 tsp pure vanilla extract
• 1 cup icing sugar

Instructions

• Preheat oven to 325°F.
• Spray and line an 8 x 8″ pan with parchment paper.
• Combine flour, baking powder, baking soda, cocoa and spices in a bowl and set aside.
• In a separate bowl, beat eggs, oil and sugar until creamy.
• Stir in oats and vanilla.
• Add in dry ingredients, zucchini and chocolate; mix until just combined.
• Pour into the prepared pan and bake for 30 minutes or until cake tests done.
• Remove from oven and cool completely.
• Whisk icing ingredients together until smooth and spread over the cake once it’s cooled.