Sneaky Mommy's Chocolate Zucchini Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash


2 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
2 eggs
1 cup sugar
½ cup unsweetened applesauce
½ cup vegetable oil
¾ cup apple juice concentrate, thawed
1 teaspoon vanilla extract
½ cup milk
2 cups shredded, unpeeled zucchini
½ cup shredded carrot
1 cup chopped raisins
⅓ cup chopped dates

Nutrition Info

171.3 calories
carbohydrate: 29.8 g
cholesterol: 15.9 mg
fat: 5.6 g
fiber: 2.6 g
protein: 3.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 76.8 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl, set aside.

  2. Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates, stir until just moistened. Pour into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

Recipe Yield

1 - 9x13 inch baking dish

Recipe Note

I've taken my old chocolate zucchini cake recipe, cut out almost all of the bad stuff and loaded it up with so many fruits and vegetables that it's more like a baked salad than a cake. The funny thing is that it turned out so moist and tasty that you'll find yourself fighting with the kids for the last piece. Try it once and you'll be a believer too!

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