Adding zucchini to baked goods makes them deliciously dense and moist. Always use the best chocolate for the richest chocolate zucchini cake!
Zucchini grows like a wild fire and there’s no better way to serve it than in a chocolate zucchini cake. Zucchini recipes stand out among my list of favorite recipes. Zucchini or courgette is a summer squash but is pretty much available year round. I love how gorgeous they look blooming with their large golden blossoms. This versatile vegetable is easy to add into various dishes such as pasta, muffins, cookies, cakes, bread, chips and even turned into fries. We always have zucchini’s on-hand. My boys and I especially love them in my Zucchini Oatmeal Chocolate Chip Cookies! And especially combined with chocolate for a healthy dessert! Chocolate zucchini cake made with rich cocoa powder masks the green color of zucchini skins. What is left is delicious sweet flavors and a secret ingredient no body can see! Adding a dash of cinnamon to the recipe compliments and enhances a natural sweetness in the zucchini.
Chocolate is an ingredient that we also always have around. In fact I can’t have chocolate bars stored in my refrigerator anymore. After Halloween last year I forgot to hide the candy and woke up to a chocolate faced 4 year old telling me he ate 4 bags of M&M’s! Then last weekend I woke up to a chocolate faced 4 and a half year holding the remaining chocolate bar I had in the refrigerator. And the other half- already in his belly. The chocolate is now locked away safely… for me:-) We are all chocoholics!
And don’t worry, this chocolate zucchini cake has lots of chocolate in it, both cocoa powder and chocolate chips. Dense and moist, it is perfect as a healthy dessert or afternoon snack. Make it for any occasion. I did a few test runs of this chocolate cake in preparation for Easter. To keep it a gluten free and dairy free cake I made the icing out of two ingredients: canned coconut milk and powdered sugar. Canned coconut milk is a thick blend of coconut meat and water, not to be mistaken for coconut juice or water. To prepare for the icing, put the (full fat) canned coconut milk in the refrigerator for up to 24 hours before use. When ready to use, flip the can upside down and drain out the water. Then scoop the white cream into a mixer. Whisk in a mixer coconut milk with 3/4 cups of confectioners sugar. Then put it back in the fridge for about 1-2 hours to harden again. After an hour or two, ice the cake starting with each layer then the top. Store it in the refrigerator or eat right away to prevent the icing from melting. But if it does melt into the chocolate zucchini cake it just makes it even sweeter and more moist!
Wouldn’t this sweet dessert be so pretty served at the table for Easter brunch? Or simply serve and enjoy for any celebration!
- 3 large eggs
- ½ cup coconut oil, melted
- ½ cup apple sauce
- 2 cups of coconut sugar or 2 cups of Xylitol
- 2 teaspoons of vanilla
- 3 cups of grated zucchini (about 2 medium zucchini)
- 2 ⅓ cups of gluten free flour mix or white Spelt flour
- ⅓ cup unsweetened cocoa
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup vegan semi-sweet chocolate chips
- Coconut Milk Icing:
- 1 can of full fat coconut milk, chilled in the refrigerator for 24 hours
- ¾ cup confectioners sugar
- ½ cup unsweetened coconut flakes (optional)
- Preheat oven to 350 degrees F. Lightly coat two 9 x 5 inch loaf pans with cooking spray or if using 5 small 6-inch round pans - preheat oven to 325 degrees F.
- In a medium bowl, whisk eggs, melted coconut oil, apple sauce, sugar, vanilla, and zucchini until blended. In a large bowl combine flour, baking soda, baking powder, cocoa, salt and cinnamon. Fold the wet zucchini mixture into dry ingredients then slowly add the coconut oil and mix until combined. Stir in chocolate chips. Divide the batter between the two large pans or 5 small pans.
- For two large pan loaves bake at 350 degrees F for 45-50 or until a toothpick inserted in center comes out clean. Or bake at 325 degrees F for 18-21 minutes in 5 small 6-inch round pans or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pans, then turn them out onto a cooling rack to cool completely.
- For The Icing: Open the chilled coconut milk upside down. Drain out the water. Remove the cream and put in an electric mixer. Whip on high for about 5 minutes. Add confectioners sugar and whip until combined scrapping edges. Chill for about 1-2 hours before icing cake. Ice in-between cake layers and on top. Sprinkle coconut flakes on top. Serve immediately and store covered in the fridge.
More favorite zucchini recipes to try: