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Home / Recipes / American

Dessert for 12

Chocolate Zucchini Cake (12 servings)

$3.36for 460 minServes 12

This moist cake blends zucchini, yogurt, almond flour, oat flour, and cacao, then finishes with melted chocolate chips.

Chocolate Zucchini Cake (12 servings)

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Zucchini and summer squash, 0.5 lb$1.79/lb typical0.5 lb$0.90Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Chocolate chips and baking chocolate, 6 oz$0.45/oz typical6 oz$2.70Typical price
Berries, 0.5 oz$0.40/oz typical0.5 oz$0.20Typical price
Total for the servings shown$10.09

Swaps

  • Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

Pantry staples you likely have

Sugar and brown sugarHoney or maple syrupCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oilFlourBaking powder and sodaSalt and pepper

Not included in the cost.

  • 60 minstart to table
  • Mediumdifficulty
  • 12servings as written
  • $typical cost tier

AmericanVegetarianBudgetDesserts

Typical price

$0.84 per serving$3.36 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 zucchini
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/3 cup pure maple syrup
  • 1 container (5 2/7 oz) siggi's 0% vanilla yogurt
  • 1 tsp vanilla extract
  • 1/4 cup virgin coconut oil
  • 1 1/2 cups packed fine blanched almond flour
  • 1/2 cup oat flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup chocolate chips
  • 1 tsp coconut oil
  • maldon sea salt (optional)
  • raspberries to garnish (optional)

Steps

  1. Heat the oven to 350 F and grease a 9-inch square pan with coconut oil.
  2. Whisk the eggs, coconut sugar, maple syrup, yogurt, vanilla, and melted coconut oil in a large bowl.
  3. Stir the almond flour, oat flour, cacao powder, baking soda, and salt into the wet mixture.
  4. Fold in the zucchini and 1/2 cup chocolate chips, then spread the batter in the pan.
  5. Bake for 35 to 40 minutes, until the center is set.
  6. Melt the remaining chocolate chips with 1 teaspoon coconut oil, spread it over the cooled cake, and chill for 10 minutes.

Plan around it

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