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Triple Chocolate Zucchini Cake

Triple Chocolate Zucchini Cake! Made with a mix of applesauce and coconut oil to keep this cake a little lighter but still super moist. Add some chocolate chips and a 2-ingredient chocolate ganache to take this cake over the top. Whole grain and dairy-free friendly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12
Calories: 352 kcal
Course: Dessert
Cuisine: American

Ingredients

dry ingredients
  • 1 ¾ cups whole wheat white flour or whole wheat pastry flour
  • 3/4 cups unsweetened cocoa powder or cacao
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon espresso powder optional but boosts chocolate flavor
wet ingredients
  • 2 large eggs room temperature
  • 1/2 cup avocado oil
  • 3/4 cup applesauce room temperature
  • 1/3 cup non-dairy milk room temperature
  • 2 teaspoons vanilla extract
  • 1.33 cups granulated sugar
  • 2 1/2 cups shredded zucchini water squeezed out (equal to about 2 medium)
  • 3/4 cup semi-sweet dairy-free chocolate chips
for the ganache frosting
  • 1 cup dairy-free dark chocolate chips
  • 1/4 cup non-dairy coffee creamer or coconut milk

Instructions

    Cup of Yum
  1. Preheat oven to 350F, grease a bundt pan very well with coconut oil, set aside.
  2. Mix Dry ingredients: In a medium bowl whisk together all dry ingredients, flour through cinnamon; set aside.
  3. Mix Wet Ingredients: In a large bowl gently whisk together eggs, applesauce, melted coconut oil, milk and vanilla until combined. Add in sugars and whisk again until smooth.
  4. Combine: Using large silicone spatula, gently add dry ingredients into large bowl of wet ingredients until almost combined. Fold in zucchini and chocolate chips until evenly dispersed. Batter should be fairly thick.
  5. Bake: Pour batter into greased bundt pan and bake for 35-45 minutes, or until inserted toothpick comes out with no wet batter. You can also move the rack and pan up a level to prevent the top of the cake from browning too much.
  6. Cool: Gently flip cake out of pan and transfer to cooling rack. (Gently bang pan on counter top, place rack over top of pan, and flip down).
  7. Make Ganache: While the cake cools, melt chocolate chips and cream together on medium low heat in a small saucepan, stirring frequently until fully melted and smooth. Place plate or baking sheet under rack, pour chocolate over cake and spread evenly.
  8. Set & Enjoy: Allow frosting to set for about 30 minutes before serving. Enjoy!

Notes

  • Flour: May sub half whole wheat flour and half unbleached all-purpose flour.
  • Milk: Most milks will work.
  • Oil: You can use melted and cooled coconut oil, just be sure to make sure your eggs and the rest of your ingredients are room temperature.
  • Ganache: I used a vanilla almond milk creamer because that is what I had on hand. Feel free to use canned coconut milk, coconut milk creamer, or even regular half & half if not dairy-free. But I definitely suggest using cream with fat.
  • Storage: Cover leftovers or store cake in airtight container. Cake may also be stored in fridge, best used within 5 days.

Nutrition Information

Serving 1piece Calories 352kcal (18%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Cholesterol 31mg (10%) Sodium 24mg (1%) Fiber 2g (8%) Sugar 40g (80%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 352

% Daily Value*

Serving 1piece
Calories 352kcal 18%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Cholesterol 31mg 10%
Sodium 24mg 1%
Fiber 2g 8%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.