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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Makes 12 mini cakes


3/4 cup whole wheat flour + 1/4 cup unbleached white flour

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

2 teaspoons Signature SELECT Instant coffee crystals (decaf)

1/4 teaspoon salt

1/4 cup vegetable oil of your choice

1/4 cup granulated sugar + 1/3 cup brown sugar, packed

2 large eggs, room temperature

1/3 cup plain Greek yogurt or light sour cream, room temperature

1 1/2 teaspoons vanilla paste (or vanilla extract)

1 1/2 cups shredded zucchini (about 1 medium), using cheese grater works

OPTIONAL: 1/2 cup Signature Reserve Bittersweet chocolate chunks (or semi-sweet chocolate chips), chocolate frosting of your choice or powdered sugar for dusting on top


  1. Preheat oven to 350-degrees. Coat muffin pan or brownie pan with cooking spray (12 cups each holding 1/4-cup).
  2. Add flours, cocoa powder, baking soda and powder, coffee crystals and salt to a medium mixing bowl and whisk to blend well. In mixing bowl, beat the oil, sugars, eggs, yogurt (or similar) and vanilla paste together until well combined. Stir in the zucchini then pour in the dry ingredients and beat on low speed until combined. Stir in chocolate chunks if desired. Use a 1/4 cup measure or ice cream scoop to fill the cups.
  3. Bake until a toothpick inserted in the center of a mini cake comes out clean (about 18-22 minutes). Let mini cakes cool completely. Frost as desired or dust with powdered sugar.
Ambassador [Associate]
Ambassador [Associate]

During the height of zucchini season, I often made chocolate zucchini cakes -they're terrific! ❤️

Nutrition per Serving