Healthy Chocolate Cherry Zucchini Cake
Moist chocolate cherry zucchini cake made with whole wheat flour, Greek yogurt, and fresh cherries for a rich snacking cake with 5 grams of protein per piece. Makes 30 pieces from one batch, perfect for sharing or freezing ahead.
Ingredients
- 4 eggs
- 1 ½ cups sugar
- 1 cup canola oil
- ¾ cup cocoa
- 1 tbsp vanilla
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 2 tbsp ground flax seed
- 2 tbsp inulin optional… great ingredient to add a little extra fibre
- 1 tsp salt
- 1 tsp baking soda
- 4 cups shredded zucchini
- 2 cups chopped cherries
- 2 cups plain greek yogurt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a standmixer combine the eggs, sugar, oil, cocoa, and vanilla. Stir until well combined.
- Add in the flours, flax seed, inulin (optional), salt, and baking soda. Stir together on low then increase to medium until well combined. Don’t overstir.
- Add in the zucchini, yogurt, cherries, and chocolate chips. Stir until well combined. Don’t overstir.
- Grease a 9x12 pan. Pour the batter into the pan.
- Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool and cut into 30 squares.
Notes
1/2 serving of veggies/fruit in each piece!
Nutrition
Serving: 1square | Calories: 220kcal | Carbohydrates: 29.5g | Protein: 5g | Fat: 10.5g | Fiber: 2.5g | Sugar: 15.5g
Servings: 30 pieces
Calories: 220kcal
