Whole grain chocolate cake with zucchini
A ‘healthy’ chocolate cake that is made with whole grains (whole wheat and sorghum flour) zucchini and jaggery. A must try!
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If you have leftover zucchini, over ripe banana and craving a chocolate cake, this recipe is for you. Moist, crumbly and not overly sweet, this cake can be enjoyed any time of the day.
Have it plain or dolloped with honey yogurt, it is surely a healthy treat. Or have it with tahini icecream or my caramel sauce, it is surely to please everyone.
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Recipe Card
Whole grain chocolate cake with zucchini
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
15 minutes
COOK TIME
28-35 minutes
SERVINGS
makes 1 loaf
Author: Hema B Kathrani | Cuisine: International | Category: All things Sweet
Prep Time: 15 minutes | Cook Time: 28-35 minutes | Servings: makes 1 loaf
A ‘healthy’ chocolate cake that is made with whole grains (whole wheat and sorghum flour) zucchini and jaggery. A must try!
Ingredients
- Dry ingredients:
- ¾ cup whole wheat flour
- ½ cup jowar flour (sorghum flour)
- 1 tbsp corn flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup cocoa powder
- Wet ingredients:
- 1 large overripe banana
- ½ cup jaggery powder or coconut sugar
- ½ cup oil
- ¼ cup milk
- ¼ tsp vinegar
- 1 cup packed grated zucchini
- 1 cup chocolate chips
Method
- Prep:
- Place the grated zucchini over a colander for 10 minutes so that the excess water drains off.
- Mix ¼ cup milk with ¼ tsp vinegar and set it aside.
- Preheat the oven to 180 C
- Grease a loaf tin (21 cm X 11 cm X 6 cm) and line it with a baking paper.
- Sift all the dry ingredients at least two times.
- In a large bowl, mash the banana with a fork.
- To it, add jaggery powder, oil and combine well.
- Add drained zucchini, milk + vinegar mix to the bowl and mix it well.
- Combine dry ingredients to the wet mix and fold gently.
- Swirl ¾ cup of chocolate chips in the batter.
- Pour the batter in the prepared loaf tin, sprinkle remaining chocolate chips over the loaf and place in the oven.
- Bake it for 28-35 minutes.
- Check the loaf at 28-minute mark. Insert a toothpick in the middle of the loaf, if it comes with few crumbs it is done. If the toothpick comes out with liquid batter, bake and check at 2 minute interval.
- Remove the loaf from the oven and let it cool for at least 30 minutes in the pan.
- Gently turn the loaf on to wire rack and cool completely.
Notes
- I recommend grating the zucchini with the skin on as it adds to the texture in this cake.
- Use serrated knife to cut the loaf in fine slices and for best results, slice the loaf next day for clean slices.
- You can store this loaf in the fridge for 3-4 days.
- I use US cup measurement which is 1 cup = 235 ml
- This cake is perfectly sweet for our taste buds but as sweetness is a personal thing, I would recommend increasing the jaggery powder to 3/4 cup and also use an overripe banana if you prefer it to be on a sweeter side.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
6 thoughts on “Whole grain chocolate cake with zucchini”
Hi,
What can we use instead of jowar flour, as it’s not available in this part of d world !! Any other option ?
Hi Kiran, you can use the same quantity of whole wheat flour instead. Do let me know your feedback on the modification so that other readers can benefit.
Hi I made the cake and it was really soft and tasty. I made few adjustments to make it more healthy but the taste and texture were the same.
* Instead of zucchini I used marrow of same quantity.Squeezed the water out with hand.
* Oil 1/4th C only
* Instead of 1 C chocolate chips I used 1/4th C chocolate chips + 1/4 C Black raisins.
* 1/4 C of normal cocoa powder+ raw cocoa.
Thankyou for the amazing recipe.
Hi Ritu, that sounds like a delicious recreation. I am so happy to know that the recipe worked out for you 🙂
Hi,
Looks like very interesting recipe.
I have few questions.
Any substitute for zucchini?
Corn flour means corn starch or that yellow corn flour?
If i want to bake it as muffins how much time should i bake?
Hi Renuka,
Thank you! 🙂 to answer your questions:
1. considering zucchini is a mildly flavoured watery vegetable, use another substitute veg similar in properties. Off my hand, maybe cucumber or even lauki might work. Do the same thing though, place it over a colander so that the excess water drains off. Do report back on the results so that it can help other readers.
2. corn starch is same as corn flour. Not the yellow corn flour (makke ka atta)
3. Cook for about 18 minutes and do the skewer test when you bake them as muffins. If skewer comes off wet, cook for another 2 min interval till the skewer comes with few crumbs.
Happy baking!