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Chocolate Zucchini-Pear Cake GF

November 12, 2019

Prep Time:

15 Minutes

Cook Time:

35 Minutes


6-8 Slices of Cake


Vegetarian, Baking, Breakfast, Muffins and Breads, Cakes & Pies & Icing

Baking Bread Composition_edited.jpg

About the Recipe

I’ve been experimenting with different combinations of fruits and vegetables in cakes. Most zucchini cake recipes include a full cup of oil, but pear sauce works as a substitute for half of the oil. The pear also adds enough sugar to be able to cut down the usual cup of sugar to 1/2 cup. Of course, the addition of chocolate chips more than makes up for that missing half cup of sugar.

I served this cake at my mother-in-law-s 96th birthday, and everyone thought it was moist and delicious, except for a 4-year-old great niece who didn’t like the glaze (added to make it look more festive, but a little too sophisticated with its mocha flavor).

SMOTHERED: A Whipped and Sipped Mystery


  • 1 juicy pear (seeded, with skin)

  • 1/3 cup water

  • ½ cup unsweetened cocoa powder (optional but delicious)

  • ½ cup brown sugar

  • ½ cup canola or olive oil

  • 1 TBSP apple cider vinegar

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • ½ tsp salt

  • ¾ cup semi-sweet chocolate chips


  1. Blend zucchini, pear and water in a processor until smooth

  2. Add everything else except chocolate chips, blend

  3. Add chocolate chips and pulse a few times

  4. Pour into a greased and sugared loaf or 9” baking pan

  5. Bake about 35 minutes in a preheated 350-degree oven

  6. Cool before turning onto a serving plate

  7. Sprinkle w/confectioners sugar or serve as is – healthy enough for breakfast!

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