#chocolatezucchini

Delicious chocolate cake that is moist and has a secret zucchini twist for added nutrition. Ideal as a sweet treat at any time of day or as a dessert.

Ingredients: 2 cups grated zucchini. 1 1/2 cups granulated sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional. Powdered sugar for dusting optional.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking pan with oil and flour. Grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract should all be combined in a sizable mixing bowl. Blend thoroughly. Sift the all-purpose flour, baking powder, baking soda, cocoa powder, and salt in a different bowl. Add the dry ingredients to the zucchini mixture gradually, beginning and ending with the dry ingredients and alternating with buttermilk. Blend until barely combined. If using, stir in chopped walnuts and semisweet chocolate chips. Evenly distribute the batter after pouring it into the baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. If desired, dust the top with powdered sugar after it has cooled. Enjoy your delectable Chocolate Zucchini Cake after slicing and serving!

Prep Time: 20 minutes

Cook Time: 35 minutes

These double chocolate zucchini muffins are a tasty treat that is also vegan and gluten-free. They are also very moist and tasty. Having them is a great way to sneak in some veggies while still giving in to your chocolate cravings.

Ingredients: 1 1/2 cups grated zucchini. 1 1/4 cups gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup vegan chocolate chips. 1/4 cup unsweetened applesauce. 1/4 cup almond milk or any plant-based milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the grated zucchini, almond milk, applesauce, melted coconut oil, and vanilla extract. In a separate bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the vegan chocolate chips. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious, moist, vegan, and gluten-free double chocolate zucchini muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan chocolate zucchini cake is moist, rich, and perfect for chocolate lovers. The addition of zucchini keeps it moist while adding a dose of veggies.

Ingredients: 1 1/2 cups grated zucchini. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened applesauce. 1/2 cup maple syrup. 1/3 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup chopped walnuts.

Instructions: Warm the oven up to 350F 175C and grease a 9x5-inch loaf pan. Grate the zucchini and mix it with the applesauce, maple syrup, melted coconut oil, and vanilla extract in a large bowl. Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk. Add the dry ingredients to the wet ones and mix them just until they are combined. Add chocolate chips and walnuts and mix them in. Fill the loaf pan with batter, and then smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50 minutes

The richness of chocolate and the unnoticed goodness of zucchini come together in these delicious little chocolate zucchini breads. Ideal as a dessert or a quick snack!

Ingredients: 1/2 cup grated zucchini. 1/4 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 cup sugar. 1/4 cup brown sugar. 1/4 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 cup vegetable oil. 1/4 cup Greek yogurt. 1/4 tsp vanilla extract. 1/4 cup mini chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a mini muffin tin or mini bread loaf pan. In a bowl, combine the grated zucchini and cocoa powder. Mix well and set aside for 5 minutes to allow the zucchini to release moisture. In a separate bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Add the vegetable oil, Greek yogurt, and vanilla extract to the zucchini-cocoa mixture. Stir until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the mini chocolate chips. Spoon the batter into the prepared mini muffin tin or mini bread loaf pan, filling each cavity about two-thirds full. Bake in the preheated oven for 18-20 minutes for mini muffins or 25-30 minutes for mini bread loaves, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the mini chocolate zucchini breads to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious mini chocolate zucchini breads!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Skinny Chocolate Zucchini Muffins are a tasty way to get some veggies in while still enjoying chocolate. They taste great, are moist, and have less sugar and fat than regular muffins. Great for a treat without feeling bad!

Ingredients: 1 cup grated zucchini, excess moisture squeezed out. 1/2 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup cocoa powder. 1/4 cup almond butter. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup whole wheat flour. 1/2 cup oats. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dark chocolate chips optional.

Instructions: Warm up the oven to 350F 175C and fill a muffin tin with paper liners or grease it a little. Mix the grated zucchini, applesauce, cocoa powder, almond butter, eggs, and vanilla extract together well in a large bowl. You can use honey or maple syrup instead of honey. Mix the oats, baking powder, baking soda, and salt with a whisk in a different bowl. Stir the wet and dry ingredients together until they are just combined. You can add the dark chocolate chips if you want to. Fill up about three quarters of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Healthy Skinny Chocolate Zucchini Muffins are ready for you to eat!

Prep Time: 15 minutes

Cook Time: 20 minutes