Chocolate Zucchini Cake (healthy + gluten free)
User Reviews
4.9
Chocolate Zucchini Cake (healthy + gluten free)
Description
The Chocolate Zucchini Cake provides a gluten-free option using almond and oat flours, integrating shredded zucchini to maintain moisture and add subtle vegetable freshness. The wet ingredients blend eggs, coconut sugar, maple syrup, yogurt, vanilla, and coconut oil into a smooth batter, while the shredded zucchini is carefully squeezed to remove excess moisture, preventing sogginess.
The batter incorporates cocoa powder and chocolate chips, baked until a clean tester emerges, resulting in a tender cake with pockets of melted chocolate. The chocolate topping, made from melted chocolate chips and coconut oil, is spread after cooling and sprinkled with sea salt to enhance flavor complexity.
This cake pairs well with fresh raspberries for added brightness and can serve as a unique dessert or snack. Chilling the cake increases its fudgy texture, resembling brownies, making it suitable for those preferring a denser bite. The cake can be stored covered at room temperature for a day then refrigerated for up to a week, preserving its moistness.
Various frostings can customize the cake further, including strawberry or peanut butter options, and it can be garnished with sprinkles for celebratory occasions, offering flexibility in presentation and flavor.
Ingredients
- Wet Ingredients:
- 1 zucchini medium, shredded and squeezed of excess moisture, 1 cup shredded
- 2 egg
- ½ cup coconut sugar or sub brown sugar
- ⅓ cup pure maple syrup
- 1 vanilla yogurt Siggi's 0%, 5.3 oz container
- 1 teaspoon vanilla extract
- ¼ cup virgin coconut oil melted and cooled
- Dry Ingredients:
- 1 ½ cups almond flour packed, fine, blanched
- ½ cup oat flour
- ½ cup cacao powder or sub unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- For the topping:
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- sea salt Maldon, for sprinkling on top
- raspberries to garnish
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
- Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
- Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
- Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
Notes
- Remove excess moisture from shredded zucchini by squeezing it in a paper towel or cheesecloth to ensure correct cake texture.
- Store the cake covered at room temperature for up to one day, then refrigerate for 5-7 days to maintain moistness and freshness.
- For a fudgier texture similar to brownies, store and serve the cake chilled.
- Customize the cake by using different frostings such as strawberry or peanut butter to alter flavor profiles.
- To make the cake festive, add rainbow sprinkles on top after applying frosting or chocolate topping.
- Follow the recipe's oven temperature and baking time closely for optimal doneness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1slice (based on 12) | |
| Calories | 323cal | 16% |
| Carbohydrates | 36.4g | 12% |
| Protein | 6.6g | 13% |
| Fat | 19.5g | 30% |
| Saturated Fat | 9.6g | 48% |
| Fiber | 4.6g | 18% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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