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Chocolate Zucchini Cake


I found this version of Chocolate Zucchini Cake from planetwell.com. They have a wealth of healthy recipes over there. This is one of the first baked goods I’m using coconut oil in. I hear it’s pretty good stuff, next time we’re adding it to coffee!

Preheat your oven to 350 F
Grease a cake pan with coconut oil

measure out:

  • 1/4 cup
    virgin coconut oil, melted
  • 1/2 cup
    vanilla yogurt (I chose full fat)
  • 1/2 cup
    maple syrup
  • 1/2 cup
    raw cane sugar
  • 1/2 cup
    of apple sauce
  • 1 tsp
    vanilla extract
  • 1/3 cup
  • 2 cups
    whole wheat flour
  • 1/4 cup
    unsweetened cocoa powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    ground cloves
  • 2 small
    zucchini grated
  • 1/4 cup
    dark chocolate chips (optional)


  1. Whisk together coconut oil, yogurt, maple syrup, cane sugar, eggs or substitute, vanilla, and buttermilk.
  2. Mix dry ingredients together and add, stir together until moistened. Fold in zucchini and chocolate chips.
  3. Pour batter into your cake pan and bake for about 1 hour.

cooling and serving:

Cool for about 10-15 min it will be easier to cut then. Serve as is or with berries and organic whip cream.