I remember when I made this cake for the first time, I had taken a bunch of healthy and unhealthy recipes I found online and concocted this and couldn’t get over how delicious and moist this cake was. Btw, I hate the word moist but it’s the only way to describe this cake! It is chocolatey without being too rich and really hits the spot! It’s a crowd pleaser and surprises everyone when I tell them it has zucchini in it!
This is a great alternative to a classic chocolate cake and as mentioned it’s a real crowd pleaser, even for non chocolate lovers like myself! Leave us a comment below and let us know how you like it!
Chocolate Zucchini Cake
Delicious chocolate zucchini cake that is a crowd pleaser.
Servings 1 loaf
Equipment
- Oven
- Loaf Pan
- Bowl (2)
- Kitchen Aid Mixer or Hand Mixer
- Spatula
Ingredients
RECIPE
- 1 2/3 cups paleo flour or gluten free baking flour
- ½ cup unsweetened cacao powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 large zucchini grated
- 2 eggs
- 2/3 cups coconut sugar
- 1/2 cup coconut oil melted and cooled
- 2 tbsp avocado oil or add 2 tbsp more coconut oil
- 1 tsp vanilla
- 1/2 cup dark chocolate chips divided
Instructions
DIRECTIONS
- Preheat the oven to 350F , line a loaf pan with parchment paper or grease with coconut oil.
- In a bowl mix together flour, cocoa, baking soda, baking powder and salt.
- Place grated zucchini in a towel and squeeze out excess liquid and set aside.
- In a large bowl or kitchen aid mixer, whisk together the eggs, coconut sugar, coconut oil, avocado oil and vanilla until combined.
- Mix in the dry ingredients and then add in the zucchini and the chocolate chips/ chunks saving 1/8 cup.
- Using a spatula pour mixture into the prepared pan and evenly distribute.
- Add remaining chocolate chips on top. Bake for 45-55 minutes (depending on your oven) or until a toothpick comes out clean and enjoy!
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