This recipe makes two 1/2 pint Mason jar cakes or four 1/4 pint mini cakes.

  • 1/2 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 T canola oil
  • 1/2 cup organic sugar
  • 1/4 cup applesauce
  • 1 T plus 1 tsp instant coffee
  • 1/2 tsp vanilla extract
  • 3/4 cup finely shredded zucchini
  • 1/4 cup chocolate chips

Preheat oven to 350. Lightly oil 2 half pint Mason jars.

In small bowl, combine flour, cocoa powder, baking soda and powder, and salt.

In a separate bowl, whisk together the oil, sugar, applesauce, instant coffee, and vanilla extract. Add shredded zucchini and mix till fully incorporated. Add the flour mixture and stir together until just combined. DO NOT over mix. Fold in the chocolate chips. 

Fill Mason jars about 3/4 full. Bake for 25 - 30 minutes, until knife comes out clean. Let cake cool for 30 minutes before serving.

Note:  For those who are OIL FREE, substitute applesauce for the 2 T canola oil.