By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 2
1967 cal · 60 min
Aztec Chocolate Zucchini Cake with Raspberry Sauce
Recipe GLPR8bc3163b12a693
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Average rating: 3.8 (1)
A sophisticated spiced chocolate cake infused with grated zucchini, cinnamon, and a hint of Aztec-inspired chile heat, topped with a vibrant homemade raspberry sauce. This elegant dessert combines rich cocoa with the subtle earthiness of whole grains and the warmth of warming spices, creating a complex flavor profile that's both indulgent and memorable.
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Ingredients
1 cup all-purpose flour
¾ cup whole wheat flour
6 tablespoons unsweetened cocoa powder
1¼ cups granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground Chimayo chile or cayenne pepper
¼ cup flaxmeal
3 large eggs
½ cup plain yogurt, low-fat or nonfat
¼ cup neutral oil
1 teaspoon vanilla extract
¼ cup water
2 cups grated zucchini
¾ cup semi-sweet and/or dark chocolate chips
1 cup frozen raspberries
¼ cup raspberry liqueur or cherry brandy
1 tablespoon cornstarch
Directions
Preheat your oven to 350°F. Combine the all-purpose flour, whole wheat flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, cinnamon, salt, chile powder, and flaxmeal in a large mixing bowl, whisking together until evenly distributed.
In a separate bowl, whisk together the eggs, yogurt, oil, vanilla extract, and water until smooth. Add the grated zucchini and fold gently to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in two-thirds of the chocolate chips, reserving the remaining chips for topping.
Lightly spray a 9-by-13-inch baking pan with cooking spray. Transfer the batter to the prepared pan and spread evenly. Sprinkle the reserved chocolate chips across the top.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.
While the cake bakes, prepare the raspberry sauce. Combine the frozen raspberries and raspberry liqueur in a small saucepan over medium heat. Stir occasionally until the raspberries have broken down and released their juices, about 10 minutes.
Remove approximately 2 tablespoons of liquid from the sauce and transfer to a small bowl. Whisk the cornstarch into this liquid until smooth and lump-free.
While stirring the sauce in the saucepan, slowly pour the cornstarch mixture in a thin stream. Continue stirring and cook for 1 to 2 minutes more, until the sauce thickens slightly. Remove from heat.
Cut the cooled cake into squares and serve each piece with a generous spoonful of warm or room-temperature raspberry sauce.
Comments
This is a genuinely interesting cake — the spice blend and zucchini moistness work — but the servings-to-effort ratio and ingredient cost force a caveat. At two servings from a cake that requires 60 minutes of actual hands-on time (active mixing, grating, baking, and sauce reduction easily stretch past the stated time), you're committing a weeknight to something that serves barely a household. The flaxmeal and whole wheat flour are available at Harris Teeter or Walmart, but the raspberry liqueur adds real cost for a garnish, pushing the per-serving price closer to $3.50–4.00, which is high for a homemade dessert. Budget the full hour plus kitchen attention, and plan this for a planned occasion rather than a casual sweet tooth.
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