Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi’s vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!
Ingredients
Wet ingredients:
1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
2 eggs
1/2 cup coconut sugar (or sub brown sugar)
1/3 cup pure maple syrup
1 (5.3 oz) container siggi’s 0% vanilla yogurt
1 teaspoon vanilla extract
1/4 cup virgin coconut oil, melted and cooled
Dry ingredients:
1 ½ cups packed fine blanched almond flour
½ cup oat flour
1/2 cup Auraluv Chocolate Powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup chocolate chips
For the topping:
1/2 cup chocolate chips
1 teaspoon coconut oil
Pink Himalayan sea salt, for sprinkling on top
Raspberries to garnish
Instructions
Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
Nutrition
Servings: 12 servings
Serving size: 1 slice (based on 12)
Calories: 323kcal
Fat: 19.5g
Saturated fat: 9.6g
Carbohydrates: 36.4g
Fiber: 4.6g
Sugar: 25g
Protein: 6.6g
Recipe Notes
If you want this cake to be super fudgy, feel free to store the cake in the fridge! It will taste just like a brownie and gets even more moist and fudgy by the day.
Feel free to use a different frosting to make it your own. You could halve either my strawberry frosting or peanut butter frosting for a unique twist.
If you want to make this a fun birthday cake, feel free to add some pretty rainbow sprinkles on top
To store: Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5-7 days.
See the full post for freezing instructions!
Packed with veggies and protein. You won’t even be able to tell, but there’s a whole fiber-packed zucchini baked right into this cake!
Gluten free. Oat flour and almond flour keep this chocolate zucchini cake gluten free, and almond flour gives it some healthy fats.
Naturally sweetened. We’re using some pure Auraluv Hot Chocolate Powder, apple sauce, banana and maple syrup to give the cake the perfect sweetness.
Filled with protein. A small container of plain or vanilla yogurt makes the cake super moist while boosting the protein! Siggi’s actually has more protein than sugar per cup, so you know we’re working with the goods.