• Lucille Anna

Jude's First Birthday Cake | Healthy Smash Cake

My sons first birthday was at the end of August this year. Like you, I wanted to make my son his very first birthday cake (and every year beyond because it is something so special). I wanted something he could indulge in and not worry about him eating too much sugar and for it to be delicious but healthy, so we could enjoy it any time of day even and enjoy it other times rather than just as a birthday cake.

I've made this recipe a handful of times before I perfected it to my liking, so i'm excited to finally share this recipe with you today. This cake is a chocolate, zucchini, banana cake (bread) made with greek yogurt, maple syrup and topped with a cream cheese icing. Delicious. I know.

If you have any space for a small garden, you have probably tried growing zucchini. Since it's probably one of the easiest and most giving plants you can have amongst your garden, I have made the silly mistake of having more than 2 zucchini plants which I could have supplied my entire neighbourhood with zucchini at the time.

This year we have two zucchini plants and still had more than enough for our family & freezer. So you may be reading this because you are looking for another zucchini recipe because you can only eat grilled zucchini & zucchini noodles so many times in a season.

This "cake" can also be eaten for breakfast though and not just as a treat because this is in fact, a banana bread.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: One 6" cake & 6 cupcakes or 1 loaf

Category: bread, cake, smash cake


  • 1 1/4 cup unbleached white flour

  • 1/4 cup cocoa powder

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1/4 cup coconut oil, room temperature

  • 1/2 cup maple syrup

  • 2 large eggs

  • 2 mashed bananas

  • 3/4 cup greek yogurt

  • 1 teaspoon pure vanilla extract

  • 3/4 cup organic dark chocolate chips

  • 1 cup grated zucchini


  1. Preheat the oven to 350 degrees. Grease a 6" cake pan & 6 cupcake liners ready or one 9 x 5 x 3-inch loaf pan and set aside.

  2. Whisk together the flour, cocoa powder, salt, and baking soda well & set aside.

  3. In a large bowl, beat the coconut oil and sugar about 2-3 minutes then mix in the mashed banana and mix well.

  4. Add the eggs one at a time.

  5. Add the dry ingredients & mix until combined. (don't over mix)

  6. Now add in the yogurt, and vanilla and beat until combined. Fold in the chocolate chips and zucchini & do not over mix.

  7. Pour the mixture into the prepared cake pan (fill half full), fill the cupcake liners / baking pan & bake in the preheated oven for 45 minutes to 1 hour. Start to check the cupcakes at 30 minutes & the cake at 40 minutes. When a toothpick comes out clean, it is ready. My cake was perfect at 50 minutes, but ovens do vary. Hope you enjoy!

Icing Ingredients:

  • 8 ounces cream cheese (room temp, softened)

  • 1/2 cup butter (room temp, softened)

  • 3/4 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  1. In a bowl beat together the cream cheese & butter until creamy.

  2. Add in icing sugar & beat for a minute. Add vanilla & cinnamon.

  3. Scrape the sides down & blend for one more minute.

If you try this recipe out, I would love to see your creations!

Please tag me on instagram @lucille.annaa

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