4.9 from 136 votes
Chocolate Zucchini Cake (healthy + gluten free)
This chocolate zucchini cake combines shredded zucchini and almond flour to create a moist, gluten-free dessert with a tender crumb. Sweetened with coconut sugar and maple syrup, and enriched with yogurt and coconut oil, it has a rich but balanced flavor. Adding chocolate chips throughout the batter and as a topping enhances the chocolate experience, while the sea salt garnish highlights sweetness. The texture is soft and can become fudgier if chilled, offering versatility in serving.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
12
servings
Calories:
323 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 323
% 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.