Description
Indulgent chocolate zucchini banana cake brings together garden-fresh vegetables and ripe bananas in a moist, rich dessert. Chocolate lovers will savor each decadent slice, finding pure comfort in this delightful homemade treat.
Ingredients
Scale
Main Ingredients:
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 2 small zucchini, grated (about 1 1/2 cups)
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet or dark chocolate chunks
Wet Ingredients:
- 1/2 cup melted coconut oil
- 1/3 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
Dry and Seasoning Ingredients:
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, at room temperature
- 1/2 cup (1 stick or 113 grams) salted butter, at room temperature
- 1 1/2 cups confectioners sugar
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and prepare an 8-inch square baking pan by lining it with parchment paper.
- Drain excess moisture from shredded zucchini by wrapping it in a clean kitchen towel and gently squeezing out the water.
- Combine mashed bananas, coconut oil, honey, eggs, and vanilla in a large mixing bowl, whisking until thoroughly blended.
- Gradually incorporate flour, baking soda, cinnamon, and salt into the wet mixture, stirring until just combined.
- Fold in the drained zucchini and chocolate pieces, ensuring even distribution throughout the batter.
- Transfer the batter to the prepared pan, spreading it evenly and smoothing the top with a spatula.
- Bake for 35-40 minutes, checking for doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Allow the cake to cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- For the frosting, dissolve instant coffee in hot water and set aside.
- Using a stand mixer, cream together cream cheese and butter until light and airy, approximately 2 minutes.
- Gradually add confectioners’ sugar, dissolved coffee, and vanilla, beating until the frosting becomes smooth and fluffy.
- Once the cake has cooled, generously spread the coffee-infused cream cheese frosting over the top.
- Slice into squares and serve at room temperature.
Notes
- Squeeze zucchini thoroughly to prevent excess moisture, which could make the cake soggy and affect its texture.
- Use ripe, spotty bananas for maximum natural sweetness and deeper banana flavor in the cake.
- Choose dark chocolate with 70% cocoa content for a rich, intense chocolate taste that complements the zucchini’s subtle earthiness.
- Replace honey with maple syrup or agave nectar for alternative natural sweeteners that work equally well in this recipe.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 353 kcal
- Sugar: 27 g
- Sodium: 152 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 51 mg