Description
A moist and delicious chocolate zucchini cake that’s surprisingly healthy and packed with nostalgia.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Grate your zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Mix the gluten-free flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Whisk the eggs and granulated sugar together until fluffy and combined.
- Combine the vegetable oil and vanilla extract into the egg-sugar mixture.
- Blend the dry mixture into the wet ingredients gently until just combined.
- Fold in the grated zucchini and chocolate chips if using.
- Pour the batter into your prepared pan, smoothing it out evenly.
- Bake for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For optional frosting, blend avocados, cocoa powder, maple syrup, and a hint of vanilla for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate zucchini cake, gluten free dessert, healthy cake