Zucchini is fresh and abundant this time of year, and it is great that in addition to salads and vegetable dishes, zucchini is perfect for breads and cakes.
Yes, cakes.
The benefit of using zucchini in a cake is that you can enjoy a delectable chocolate cake dessert with the added nutrition of vegetables and not even taste the difference!
This chocolate zucchini cake turned out to be so smooth, moist and light. You have the option of enjoying it plain, or topping it with the delicious, creamy whipped maple goat cheese... it is even better than frosting.
Either way, it is the yummy you are craving right now. This recipe is vegetarian, gluten free and dairy free, and by using an egg substitute, also vegan.
Ingredients
Take a quick look at the ingredients and see if you have everything that you need to make this recipe.
For the cake you will need:
- Gluten Free Flour
- Baking Soda
- Salt
- Baking Powder
- Vanilla
- 2 eggs (or egg replacer)
- Maple Syrup
- Almond Milk
- Coconut Oil
- Chocolate Powder
- Coconut Sugar
- Cacao or chocolate chips
- 4 zucchinis
For the Topping:
- Goat cheese or vegan cream cheese
- Maple Syrup
Instructions
1. Mix all cake ingredients except chocolate chips and zucchini in food processor. The key to the light texture is to make sure that the cake mix is smooth. Do not add zucchini or chocolate chips at this stage.
2. Shred the zucchini in the food processor
3. Pour cake mix to large mixing bowl
4. Add shredded zucchini to the cake mix
5. Mix well and add chocolate chips. Stir with spoon
6. Add cake mix to oiled cake pan. Bake for 1 hour at 360 degrees
7. Run knife along edge of cake pan to loosen cake for removing when cake is cool
8. Whip goat (or cream) cheese in bowl with maple syrup. Spread on cake and serve.
Top tips
- I used this 10" pan with a removable bottom from Ikea. It makes the cake easier to remove. You can also use a springform pan.
- If you are making this cake vegan, here are some good egg replacements or substitutes.
- Do not remove the moisture from the zucchini. It helps the cake stay moist.
- If you are making this cake vegan or dairy free, use vegan cream cheese instead of goat cheese and egg replacement for eggs.
Related
- Peanut Butter Chocolate Cookie Bites
- Peanut Butter Chocolate Chip Balls
- Mango Chocolate Cheesecake
- Berry Chocolate Pizza
- Turmeric Latte
- Peanut Butter Banana Squares
Chocolate Zucchini Cake
Ingredients
Cake
- 2 cups gluten free flour
- 1 cup chocolate powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ cup maple syrup
- ½ cup coconut sugar
- 2 eggs (for vegan option, add egg substitute equivalent to 2 eggs) See options for egg replacement in Notes
- 1 teaspoon vanilla
- ¼ cup coconut oil
- 1 cup almond milk
- 4 zucchini, shredded (medium size)
- ¾ cup cacao chips (or chocolate chips)
- 2 tablespoon coconut oil for oiling baking pan
Whipped Maple Goat Cheese
- 1 cup goat cheese, room temperature. For vegan option, use vegan cream cheese.
- 2 tbsp maple syrup
Instructions
Cake
- Preheat oven to 360 degrees. Mix flour, baking powder, baking soda, salt, maple syrup, eggs or egg replacer, coconut sugar, almond milk, vanilla, coconut oil and chocolate powder in food processor until smooth. Add to large bowl.
- Shred zucchini with food processor shredding blade.
- Add zucchini to flour mixture and stir with spoon. Add cacao (or chocolate) chips and stir with spoon.
- Grease 10" baking pan with coconut oil, and pour cake mix in pan. ( I used this pan with removable bottom from Ikea. https://www.ikea.com/us/en/catalog/products/80256983/)
- Bake for 1 hour at 360 degrees. When cake is cooled, run knife along edges to loosen cake to remove it from pan. Slice and serve plain or with maple whipped goat cheese.
Whipped Maple Goat Cheese
- Add maple syrup to room temperature goat cheese. Whip with spoon until smooth.
Notes
Nutrition
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