• Prep Time: 15 mins
  • Cooking Time: 75 mins
  • Serves: 9

Chocolate Zucchini Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • For coffee cake:
  • 3 eggs
  • 2 c. sugar
  • 1 c. canola or vegetable oil
  • 2 c. grated zucchini
  • 2 tsp. vanilla
  • 3 c. flour
  • 1/3 c. cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 c. mini semi-sweet chocolate chips
  • For crumb topping:
  • 1 c. flour
  • 1 c. packed brown sugar
  • 1 1/2 tsp. cinnamon
  • 5-6 tbsp. butter melted


For coffee cake:
In a large bowl, whisk together eggs, sugar, oil, zucchini, and vanilla.
In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and cinnamon.
Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
Fold in mini chocolate chips.
Line a 9x9-inch pan with parchment paper or foil with edges hanging over the pan, and spray lightly with non-stick spray. Must be 9x9, an 8x8 will not work.
Spread half the batter in the pan.
Prepare crumb topping.

For crumb topping:
In a small bowl, combine flour, brown sugar, and cinnamon.
Add 5 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. It was easiest to use my fingers to stir and crumble the mixture.
Sprinkle half the crumbs over the batter in the pan.
Top with remaining batter, and lightly swirl with a knife.
Top with remaining crumb topping.
Bake at 325 degrees for 60-75 minutes, or until edges are golden and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool. Allow to cool for at least 20 minutes before serving, if serving warm.
If cooled completely, remove from pan by foil or parchment paper, and cut into squares.

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