Description
A moist and rich cake that combines the deep flavor of chocolate with the subtle earthiness of zucchini, resulting in a treat that’s both indulgent and surprisingly guilt-free.
Ingredients
Scale
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup sugar (or honey/maple syrup for a natural sweetening alternative)
- 1 ½ cups all-purpose gluten-free flour blend (or whole wheat)
- ¾ cup unsweetened cocoa powder
- 3 eggs (or substitute with unsweetened applesauce or flaxseed meal for a vegan option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 teaspoon vanilla extract
- ½ cup oil (sunflower or canola)
Instructions
- Preheat the oven to 175°C (350°F) and grease your cake pan.
- Prepare the zucchini by washing and grating, then squeeze out excess moisture.
- Mix the sugar and eggs together until light and fluffy, then add the oil and vanilla.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined, then gently fold in the zucchini.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Make ahead for enhanced flavor; store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg