Skip to Content

Double Chocolate Zucchini Bread Mug Cake

Double chocolate zucchini bread mug cake recipe made with healthier ingredients and dairy free.

Indulge in this dessert that you can make in minutes!

double chocolate zucchini bread mug cake

Summer is officially here and I am loving all things zucchini!

As one of my favorite summer vegetables, I buy it pretty much every week at the grocery store.

From roasting it with parmesan and garlic for dinner, to making my favorite zucchini bread muffins, or turning it into a cake like I’m sharing today, I love how versatile it is!

double chocolate zucchini bread mug cake

This double chocolate zucchini bread mug cake uses healthier ingredients to make a death by chocolate worthy dessert.

I use almond milk in this recipe to make it dairy free, but you can substitute with any kind of milk you have on hand.

double chocolate zucchini bread mug cake

 

I’m absolutely in love with how this recipe turned out!

It is moist, extra chocolatey, and makes just the perfect sized dessert for one.

double chocolate zucchini bread mug cake

Have zucchini out your ears?

Give this recipe a try!

Pin this Double Chocolate Zucchini Bread Mug Cake:

double chocolate zucchini bread mug cake recipe #mugcake #dessert #doublechocolate

Yield: 1 mug cake

Double Chocolate Zucchini Bread Mug Cake

double chocolate zucchini bread mug cake

double chocolate zucchini bread mug cake

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsweetened vanilla almond milk
  • 1 tablespoon coconut sugar
  • 1 tablespoon cacao powder
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 tablespoons shredded zucchini (see instructions)
  • 2-3 tablespoons semi sweet chocolate chips

Instructions

  1. Grate zucchini and pat lightly with a paper towel to absorb excess moisture
  2. Combine all ingredients except zucchini and chocolate chips in a mug and whisk until combined
  3. Stir in zucchini and chocolate chips
  4. Microwave for 1 -1 1/2 minutes until cake is set

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 495Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 186mgSodium: 453mgCarbohydrates: 51gFiber: 4gSugar: 31gProtein: 11g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!


 

Toasted coconut chocolate chunk cookies – recipe via @buildyourbite
Previous
Toasted Coconut Chocolate Chunk Cookies
parmesan and ricotta pasta bake
Next
Parmesan and Ricotta Pasta Bake

Sharing is caring!