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Chocolate Zucchini Cake

½ cup Harvest Bay® Organic Coconut Oil 
½ cup (1 stick) organic butter (salted or unsalted), softened 
½ cup plain yogurt 
4 Tablespoons organic cocoa powder 
½ teaspoon baking powder 
1 teaspoon baking soda 
½ teaspoon sea salt 
2 free-range large eggs 
1 teaspoon pure vanilla extract 
2½ cups organic all-purpose flour 
1¾ cup Woodstock Organic Pure Cane Sugar 
2 cups grated zucchini 
½ bag organic dark chocolate chips, optional


Preheat oven to 350°F
Cream together butter, coconut oil, and sugar
Add eggs and vanilla; beat well
Stir in plain yogurt
Add dry ingredients; mix well
Stir in zucchini and chocolate chips until well distributed through batter
Pour into a greased and floured 13x9x2-inch pan
Sprinkle the top with chocolate morsels and chopped nuts, if desired
Bake for about 40-45 minutes