The secret to a decadent, fudgy chocolate cake that doesn’t lose any moisture? Shredded zucchini! You’d never know there were secret veggies in this chocolate zucchini cake. Plus, it’s also gluten-free and vegan, so it’s the perfect cake for everyone to enjoy. It’s all topped off with a silky chocolate frosting made with avocado, making for a healthier sweet treat to enjoy whenever a chocolate craving hits.
Watch how to make it
How to make chocolate zucchini cake
Prepare The Ingredients: Combine the ground flaxseed and water in a small bowl. Set aside to thicken for a few minutes. Then, in a separate bowl, combine the oat milk and apple cider vinegar and set aside.
Zucchini: Green, young, smaller zucchini are best. Summer squash also works. Gluten-Free Flour: Use standard gluten-free flour (like Bob’s Red Mill, Better Batter, or King Arthur’s) or ordinary all-purpose. Brown Sugar: For caramel-like flavor. Unsweetened Cocoa Powder Brewed Coffee: This will intensify the chocolate flavor. Oat Milk: Use store-bought or homemade (generally, any plant-based milk will work) Coconut Oil Flax Seeds: Ground flaxseed and water mixture helps with binding. Vanilla Extract: Use store-bought or homemade. Apple Cider Vinegar(ACV): This will help provide lift. Baking Powder and Baking Soda Xanthan Gum: This is only required if you use gluten-free flour. Salt: Just a pinch will enhance the chocolate flavor.
For The Frosting:
Avocados: Use ripe to slightly over-ripe (but not too overripe) avocados Almond Milk: Use store-bought or make your own. Cocoa Powder Maple Syrup: Or another liquid sweetener. Coconut Oil Vanilla Extract Salt
Grate the zucchini by hand or in a food processor—you don’t need to peel them first. In another bowl, melt the coconut oil and combine with the cocoa powder until a smooth, chocolate liquid forms. Mix The Batter and Bake: First, preheat the oven to 350ºF/180ºC. Grease and line two 8-inch round baking tins (I prefer spring-form pans for easy removal) with baking paper or spray with cooking spray. In a large mixing bowl, sift the flour, cocoa powder, brown sugar, baking powder, baking soda, xanthan gum, and salt. Whisk the flour mixture gently to ensure the ingredients are fully combined. Then add the flaxseed mix, apple cider vinegar mix, brewed coffee, chocolate mix, and zucchini (don’t remove the excess liquid). Stir until well incorporated. Divide the chocolate zucchini cake batter between the prepared pans, then bake for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean-ish. Transfer the cakes to a wire rack and leave to cool completely. Then, carefully slice each cake in half to make four even layers. Make The Frosting and Assemble: Add all of the frosting ingredients except the milk to a food processor and blend. Add the milk slowly, a few drops at a time, until the frosting becomes smooth and silky. Stack each layer of chocolate zucchini cake, spreading a generous layer of the frosting in between each. Make sure the cakes are completely cool before doing this, or the frosting will run off. Cover the top with more icing, or simply dust with cocoa powder and enjoy! If you try this chocolate zucchini cake recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
