Chocolate Zucchini Cake with Carrot and Date Twist

Recipe Collection: Dessert

Chocolate Zucchini Cake with Carrot and Date Twist is a vegetarian American dessert that combines the lusciousness of chocolate with the natural sweetness of zucchini, carrots, and dates. This moist cake is perfect for satisfying your sweet tooth while offering a healthier alternative, free from gluten, eggs, and dairy.

With its unique flavor profile, this cake is versatile enough to serve as a dessert or a snack. Pair it with a cup of coffee or enjoy it as an afternoon treat.

Overview

This Decadent Chocolate Zucchini Cake is a delightful fusion of rich chocolate and the subtle sweetness of zucchini, enhanced with spiced carrot and date infusion. This cake is incredibly moist and flavorful, making it a perfect treat for both kids and adults. With a blend of wholesome ingredients, this cake offers a healthier twist on a classic dessert without compromising on taste.

Diet Type

Vegetarian

Allergies

Gluten, Eggs, Dairy

Cuisine

American

Serving Size: 24

Cooking Time: 35 minutes

Ingredients

• 2.5 Cups (cups) whole wheat flour
• 0.25 Cup (cup) unsweetened cocoa powder
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) cloves, ground
• 2 Large eggs
• 1 Cup (cup) sugar
• 0.5 Cup (cup) unsweetened applesauce, packaged
• 0.5 Cup (cup) vegetable oil
• 0.75 Cup (cup) apple juice concentrate, thawed
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Cup (cup) milk
• 2 Cups (cups) zucchini, shredded
• 0.5 Cup (cup) carrot, shredded
• 1 Cup (cup) raisins, minced
• 0.33 Cup (cup) dates, minced

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, cinnamon, baking powder, and ground cloves. Set aside.
3. In a separate mixing bowl, beat the eggs and sugar until light and fluffy. Add the unsweetened applesauce, vegetable oil, apple juice concentrate, and vanilla extract, and continue to beat until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Be careful not to overmix.
5. Gently fold in the shredded zucchini, shredded carrot, minced raisins, and minced dates until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
7. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan on a wire rack before serving. Enjoy this moist and flavorful cake as a delightful dessert or snack!

Enjoy your homemade Chocolate Zucchini Cake with Carrot and Date Twist!