Chocolate Zucchini Coconut Cake
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Two Peas & Their Pod · by Maria Lichty★ 4.6 (5)

Chocolate Zucchini Coconut Cake

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 11%
CARBS 66G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER48G TOTAL SUGAR
FAT 28G49% OF CAL
19G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich chocolate cake loaded with shredded zucchini and flaked coconut, topped with toasted coconut frosting. Moist, decadent, and sneakily vegetable-packed. Perfect for using summer zucchini in a dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, (at room temperature)
  • 1/2 cup coconut oil, (melted and cooled to room temperature)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 3 cups shredded zucchini
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chocolate chips
  • 1 cup unsalted butter, (at room temperature)
  • 3 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted coconut, (for sprinkling cake)
PREP
15M
SODIUM
199MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.