Chocolate Zucchini Cake


  • ½ cup canola oil
  • 1 cup dark brown sugar
  • ½ cup good quality unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 packet Sanka coffee powder
  • 1 ¾ cups whole wheat flour
  • 5 egg whites
  • 1 cup shredded zucchini
  • ½ cup good quality dark chocolate chips


  1. Preheat the oven to 350o F
  2. With a mixer, cream together the brown sugar and canola oil.
    Whip the egg whites into the sugar/canola oil mixture.
  3. Sift together the cocoa powder, salt, baking powder, baking soda,
    Sanka coffee powder, and the whole wheat flour
  4. Add the dry sifted ingredients to the sugar batter; mix together
  5. Cut 1 medium zucchini lengthwise. Remove seeds. Shred zucchini to 1 cup
  6. Add the 1 cup shredded zucchini and the dark chocolate chips to the batter
  7. Place cake batter into 2 lightly greased 8-inch cake pans about 1-inch deep
  8. Bake for approximately 30-35 minutes until a toothpick comes out of the center of the cake cleanly
  9. Garnish with a dusting of powdered sugar
chocolate zucchini cake nutrition label


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