Whole Wheat Chocolate Chip Squash Cake

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Summer squash makes this cake uber moist and incredibly nutritious. Eat your veggies and love them too with this deliciously healthy treat!


  • 4 cups white whole wheat or spelt flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cups unrefined sugar (I often cut back to 1 cup and it’s still great.)
  • 4 eggs
  • 1/2 cup coconut oil, melted (or butter will work)
  • 1 1/2 cups shredded summer squash (throw out the seeds) or zucchini
  • 1 1/2 cups plain yogurt (or sour cream will work)
  • 2 teaspoons pure vanilla extract
  • 1 cup dark chocolate chips


  1. Preheat oven to 350 degrees. Spray an 9×12 with non-stick spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat together sugar, eggs, coconut oil, squash, yogurt and vanilla until smooth.
  4. Gradually add flour mixture to squash mixture. Batter will be thick. Fold in chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.
  6. Bake for about 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool completely.