Ingredients

The following ingredients have 4 Servings
  • 4 cups zucchini, shredded
  • 3 cups flour
  • 3/4 cup cocoa powder, unsweetened
  • 3/4 teaspoon salt
  • 2 teaspoon baking soda
  • 1 small banana
  • 1 tablespoon coconut oil
  • 1 cup sugar
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup Greek yogurt, plain
  • 1 cup mini chips chocolate chips, semisweet
  • 1 cup unsifted powdered sugar
  • 1/3 cup cocoa powder, unsweetened
  • 2 tbsp milk

Instruction

  • Preheat oven to 350 degrees and prep a bundt pan by greasing it and dusting it with cocoa powder.
  • Use a cheese grater or food processor to shred the zucchini.  I needed 3 small ones to get 4 cups!
  • In a large bowl, combine flours, cocoa powder, salt and baking soda. Set aside.
  • In another large bowl, mash your small banana.  Add coconut oil, sugar, honey, brown sugar, eggs, vanilla and greek yogurt.
  • Add dry ingredients to wet (if you're using the optional mini chocolate chips leave 1 tablespoon of the dry ingredients in the bowl and coat the chocolate chips in it).
  • Stir until almost combined and then add the shredded zucchini and the mini chocolate chips coated in the extra dry ingredients.  Don't over mix.
  • Pour into prepared bundt pan and bake for 50-75 minutes or until an inserted knife or toothpick comes out clean!
  • Chocolate Glaze: Combine powdered sugar, cocoa powder and 2 tablespoons of milk in a bowl with a whisk.  Continue to add more milk until you reach the right consistency! Pour (or pipe) onto cooled cake and top with sprinkles!