≡ Menu ≡ Menu

Recipe for Chocolate Zucchini Cake

Happy Easter!

 Happy Easter

The Easter Bunny skips past our home, leaving just a few little things (mostly non chocolate) for the boys. Easter is a time where I put my apron on and do as much cooking as possible.

Mr Fresh is home and the boys are super excited to be spending extra time with their dad.  This year Mr Fresh’s gorgeous sister is also visiting from interstate. 

Do you have visitors over the Easter break?

If so, this is a great recipe to bake if you would like to give your guests the feeling of Easter with a healthier bent. I used raw cocao powder in the cake.  Raw cocao powder is full of health benefits. It is a powerful antioxidant and a great source of magnesium, it is also said to contains vitamins A,B,C, D and E.  It is commonly available from health food stores and some good delis. You can read more about some of the properties and benefits here.

I also like this recipe as a baked treat for Punky’s school lunch as it is not high in sugar and you can add almost any vegetables into it.

I have made numerous variations of this recipe over the previous weeks. You can pretty much add what ever you have in the crisper and pantry to it. I will list some of the variations that we enjoyed after the main recipe to get you started with some ideas.

Have a beautiful Easter, travel safely if you are in transit over this period.

Zucchini Chocolate Cake

Recipe for Chocolate Zucchini Cake
Prep time
Cook time
Total time
A healthy take on a chocolate cake. Share it with your friends and family over the Easter break. It also makes a great baked treat for the kids lunch box.
Recipe type: Cake
Serves: 6-8
  • 100 grams butter - room temperature
  • 2 tablespoons coconut oil
  • ¼ cup sugar
  • 2 eggs
  • 1 small zucchini - peeled and grated (about 160 grams)
  • 1 small apple - peeled and grated (about 190 grams)
  • ¼ cup of shredded coconut
  • 1 and ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bi-carbonate soda
  • 1 tablespoon raw cocao powder
  • Topping:
  • ½ tablespoon butter
  • cocao nibs (optional)
  • cinnamon powder
  1. Set the oven to 170 degrees
  2. Add the butter, sugar and coconut oil to a bowl and beat with a mixer until smooth and creamy
  3. Add one egg at a time, beating until well combined and the mixture takes on a fluffy texture
  4. Add the remaining ingredients, except the topping ingredients, to a bowl and stir with a wooden spoon to combine well (do not over mix)
  5. Pour mixture into a cake tin and bake for 35-40 minutes
  6. Test for readiness by inserting and withdrawing a skewer to the center of the cake. If it withdraws cleanly the cake is ready
  7. Cool for 5 minutes and then spread a small amount of butter on the top of the cake and sprinkle with cinnamon powder and cocao nibs (optional)
  8. *Cook time may vary a little depending on pan size used

Recipe Variations:

I have also made this recipe:

  • without any cacao
  • with carrot and zucchini instead of apple and zucchini
  • with carrot and orange instead of apple and zucchini

Enjoy your Easter. I hope that it is lovely for you and your family and friends.

Some of my other Easter Recipes that you may enjoy include:

*The beautiful bunny was snapped at the Flower Dispensary in Newtown, Victoria. Drop in if you are in the area. I love to wander in there looking at a wide array of treasures.




A Fresh Legacy



Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 0 comments… add one }

Leave a Comment

Next post:

Previous post: