Almost "Health Food" Dark Chocolate Chocolate Zucchini Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2½ cups white whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ¼ cups ground flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1½ cup raw (turbinado) sugar
  • ½ cup cinnamon applesauce (I used homemade)
  • ½ cup raw milk (you can use buttermilk, too)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (1 large or 2 small)
  • 1 cup bittersweet chocolate chips
  • 3-4 Tablespoons confectioners sugar
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan well and dust with cocoa powder. Set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, flax meal, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In another large bowl, stir the sugar and applesauce until well-blended.
  4. Add to it the raw milk, eggs, and vanilla extract, whisking until smooth.
  5. To the wet ingredients, add half the dry ingredients. Add the zucchini and stir until just incorporated.
  6. Pour the rest of the dry ingredients over the wet, add the chocolate chips, and again, stir until just incorporated.
  7. Pour into the prepared bundt pan.
  8. Place bundt pan on baking sheet and bake for 45-55 minutes, or until the top springs back when lightly touched.
  9. Cook on a wire rack for 15 minutes.
  10. Run a knife around the edges and then place a plate over the top, invert, and gently lift the bundt pan, releasing the cake.
  11. Cool completely before dusting with confectioners sugar.
Recipe by Poet in the Pantry at