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Decadent Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting

Decadent Chocolate Zucchini Banana Cake with Coffee Frosting

This Decadent Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting is a delightful dessert that cleverly incorporates hidden veggies into a family favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Zucchini Grated and squeezed to remove moisture
  • 3 large Bananas Very ripe with brown spots
  • 1/2 cup Coconut Oil Melted and cooled
  • 1/2 cup Honey Can substitute with maple syrup or agave
  • 2 large Eggs At room temperature
  • 1 3/4 cups All-Purpose Flour Whole wheat flour can be substituted
  • 1 teaspoon Baking Soda Fresh
  • 1 teaspoon Cinnamon Optional; can substitute with nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1 cup Chocolate Chunks Can substitute with chocolate chips
For the Frosting
  • 8 oz Cream Cheese At room temperature
  • 1/2 cup Butter Softened
  • 2 tablespoons Instant Coffee Powder Can substitute with brewed coffee
  • 2 cups Confectioners’ Sugar Sifted
  • 1 teaspoon Vanilla Extract Use pure for best quality

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • spatula
  • Box grater
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and lining with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. Mash the ripe bananas in a bowl until smooth with minimal lumps.
  4. In a separate bowl, beat together the mashed bananas, melted coconut oil, honey, eggs, and vanilla extract until well combined.
  5. Whisk together the flour, baking soda, cinnamon, and salt in another bowl, then fold into the wet ingredients until just combined.
  6. Fold in the squeezed zucchini and chocolate chunks evenly into the batter.
  7. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat together cream cheese and butter until creamy, then add coffee, sugar, and vanilla, mixing until smooth.
  10. Once the cake is cool, generously frost it with the vanilla coffee frosting and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure ripe bananas and squeezed zucchini are used. Experiment with different spices and nuts for added flavor variety.

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