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Chocolate Zucchini Cake

Delicious chocolate zucchini cake that is a crowd pleaser.
Course Dessert, Snack
Prep Time 15 minutes
Cook Time 55 minutes
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!